Usage possibilities of sloe berry plum powder in yoghurt production

In this study, yoghurt samples produced with the addition of sloe berry powder at different levels (2, 4, 6, and 8%) were evaluated for their physicochemical, microbiological, and sensory properties during a 21-day storage period. According to the physicochemical analysis results, the addition of sloe berry powder had a statistically significant effect on acidity, pH, fat content, syneresis, viscosity (at 20 and 50 rpm), consistency coefficient, flow behavior index, L*, a*, b*, C*, H°, whiteness index (p<0.01), and ash content (p<0.05). Storage time significantly affected dry matter, pH, syneresis, viscosity (at 20 and 50 rpm), consistency coefficient, flow behavior index, L*, and whiteness index (p<0.01), while ash, acidity, fat, a*, b*, and C* values were not significantly influenced (p>0.05). Both sloe berry powder addition and storage time had a statistically significant effect on Lactobacillus and Lactococcus counts (p<0.01). Storage time significantly affected total aerobic mesophilic bacteria (TAMB) and mould–yeast counts (p<0.01), whereas sloe berry powder addition had no significant effect on these microbiological parameters (p>0.05). Sensory analysis results indicated that the addition of sloe berry powder significantly affected color and appearance, acidity, taste and odor (p<0.05), and flavor (p<0.01). However, structure and texture, syneresis, gas formation, mouthfeel, and overall acceptability were not significantly influenced by sloe berry powder addition (p>0.05). Storage time had a statistically significant effect on all sensory attributes of the sample s (p<0.01).