Determination of the effects of gilaburu juice addition on the characteristics of set type yogurts for sustainable healthy and functional food producing

In this study; the effect of addition gilaburu juice in different concentrations (0%, 4%, 8%, 12%) on yogurt properties and the changes in quality characteristics of during 28 days (1., 7., 14., 21. and 28.) of storage were examined. In this regard, it was determined that the addition of gilaburu juice in different ratios affected pH, titration acidity, syneresis, water holding capacity, color, firmness, consistency, cohesiveness, viscosity index, ascorbic acid, total flavonoid, total phenolic, total anthocyanin, total monomeric anthocyanin, antioxidant activity values and sensory properties in yogurt samples (p<0.05). Results of the study showed that, contents of ascorbic acid, total flavonoid, total phenolic, total anthocyanin, total monomeric anthocyanin, antioxidant activity were increased depending upon increment in gilaburu juice levels. In the content of 12% gilaburu juice addition of these contents was designated as 38 mg/kg, 98.57 mg/kg, 434.77 mg GAE/kg, 5.20 mg/kg, 8.52 mg/kg, %84.43 respectively. According to sensory analysis, all gilaburu yogurts received lower scores when comparing with control yogurt samples, because of its astringency savour. As a result, it was confirmed that the use of gilaburu juice in yogurt samples in ratios of %4 and 8% has acceptable sensory properties and bioactive components was higher than control group.