Quality Properties of yoghurt with Various Levels of Sangria Syrup
Received: Jan 14, 2021; Revised: Feb 25, 2021; Accepted: Feb 26, 2021
Published Online: Mar 04, 2021
The aim of this study was to investigate the quality properties of yoghurt with various levels of sangria syrup. Lightness and yellowness significantly decreased with increasing sangria syrup (p<0.05). On the contrary, redness significantly increased with increasing sangria syrup (p<0.05). Viable cell count of Lactobacillus was no significantly differences between samples. DPPH free radical scavenging activity of 10% and 15% samples were significantly higher than the control and 5% sample (p<0.05). In sensory evaluation, 10% and 15% samples received high praise in most categories than the control except stickiness. Therefore, these results were shown yoghurt containing 10% of sangria syrup is qualified for manufacturing.