The effects of addition of black chokeberry (aronia melanocarpa) at different rates on some properties of yoghurt

In the study, set type yoghurts were produced by adding different rates of Aronia juice concentrate (0%, 2, 4 and 6) to cow's milk and the yoghurt samples made were stored at +4 °C for 21 days and were examined in terms of physical, chemical, textural and organoleptic properties during storage time. On the first day of storage, the composition of the yoghurt samples as well as the mineral profiles were examined. pH, titratable acidity, serum separation, water holding capacity, color value, textural and organoleptic properties, bioactive components of yoghurts were investigated during storage. Generally, the addition of Aronia juice concentrate had a meaningful effect on the pH, serum separation, water holding capacity, L*, a*, b* values, firmness, springiness, cohesiveness, viscosity index, appearance, structure, aroma and total acceptability scores of the yoghurts, and increased total phenolic compounds, total flavonoid contents, antioxidant activity, monomeric anthocyanin contents, ascorbic acid contents and Na, K, Mg, Zn, Fe, Mn ve Mo minerals. When all the findings are examined; it was concluded that yoghurts with added Aronia juice concentrate were consumable in all ratios and yoghurts containing maximum 6% Aronia juice concentrate show superior properties in terms of bioactive components and that 2% ratio can be recommended for industrial production as fruit yogurt with increased functional properties.