| dc.description.abstract | Yogurts flavored with instant coffee (0.5, 0.7 and 0.9%) and sweetened with sugar (4 or 5%) and a control yogurt (no coffee or sugar) were evaluated for chemical, physical, microbiological and sensory properties. The added ingredients generally had no effect on the chemical, physical and microbiological quality of yogurts at day 1 after preparation as compared to the control. During 15 days at 5-7C, pH and lactic acid bacteria counts decreased (P < 0.05) and titratable acidity increased (P < 0.05) in all samples. Yogurts with 0.5% coffee flavoring and 4 and 5% sugar met Turkish Institute Standards for yogurt sensory quality when evaluated by a trained 10-member panel. Yogurt flavored with 0.5% coffee and containing 5% sugar had most attributes rated in the like category by 50% or more of 51 consumer panelists. | |
