Affect of diffenrent fat ratios on quality propeties of apricot fiber added yoghurt that produced with probiotic culture

In this study, apricot fiber and probiotic culture added yoghurt from cow milk with different fat ratios were produced. For this puspose, fat ratio of fresh cow milk was adjusted. After adjustment the fat ratios was analysed as 0.3 %, 1 %, 1.9 % and 2.9 % also 2 % apricot fiber was added to these milk. Then, in addition to yoghurt culture by adding Lactobacillus acidophilus and Bifidobacterium bifidum cultures, four different fat ratio apricot fiber and probiotic culture added yoghurt were produced. Chemical and sensorial analysis of yoghurt were applied. It was found that the energy level of 0.3 % fat ratio yoghurt was 28 % less than than the yoghurt which has 2.9 % fat ratio. After analysis, influence of different fat ratio was statistically important in penetration value (p<0.05). Also the influence of different fat ratio was found statistically important at a level p<0.01 for appearance, structure and total acceptability, at a level p<0.05 for odor and acidic taste. During the storage, the influence of the storage was found statistically important in pH, total acidity and whey seperation of yoghurts (p<0.01). For sensory analysis, the influence of the storage was statistically important in taste at a level p<0.01 and odor at a level of p<0.05. According to total acceptability yoghurt A which has 0.3 % fat ratio was more preferable than the other yoghurts.