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    Probiotic Yogurt With Chokeberry (Aronia melanocarpa (Michx.) Elliot) Sauce Flavored With Date (Phoenix dactylifera L.) Fruit: Comparison of Nero and Viking Cultivars
    (Wiley, 2026) Arslaner, Ayla; Yucetepe, Aysun; Akkose, Ahmet
    The present study investigated the effect of adding chokeberry sauce (CS) from different cultivars (Nero and Viking) on specific quality attributes, total phenolic contents, antioxidant activity, textural qualities, sugar profile, probiotic shelf life, and sensory properties of probiotic yogurts, which were assessed throughout 21 days of cold storage. The results revealed that CS decreased fat, hardness, adhesiveness, and gumminess while increasing ash, total sugar, dry matter, and total calories. From Day 1 to Day 14 of storage, the pH values of CS-added samples significantly decreased (p < 0.01), whereas those in the control remained unchanged (Ky: 0% CS). The springiness and cohesiveness values of the Ky and Vy (20% Viking-CS) samples were comparable. During storage, CS-added yogurt samples' water-holding capacity (WHC) was significantly higher than that of the control (p < 0.01). Interestingly, yogurt samples showed a notable rise in viscosity up to 14 days of storage, after which they slightly reduced. Ny (20% Nero-CS) and Vy samples exhibited higher red-blue hues than Ky. Vy had greater Lactobacillus acidophilus La-5 survival rates (99.28%) than Ny (99.04%). CS-added samples exhibited significantly higher antioxidant activity, total phenolic content, and total monomeric anthocyanin content compared to Ky; Vy also had the highest values (p < 0.05). Vy showed relatively high scores regarding organoleptic properties, including appearance, taste, texture and consistency, fruit ratio, overall acceptability, and average score. These indicators could help develop a healthier, low-calorie probiotic CS-added yogurt that competes with natural fruit-added yogurt.
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    Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties
    (Czech Academy Agricultural Sciences, 2019) Arslaner, Ayla; Salik, Mehmet Ali; Ozdemir, Salih; Akkose, Ahmet
    This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with stevia (CP, CC). The highest values of protein, ash, fat, lactose ratios and lightness (L*) were measured in samples with stevia. The addition of honey increased the b* values. The addition of cocoa increased pH and viscosity, but decreased overrun ratios. Although the addition of stevia reduced the lactic acid bacteria (LAB) counts, in all samples the LAB count was above 6 log CFU/g during storage. Results of the thermal and melting analysis showed that the use of stevia had a positive effect on the ice cream stability by increasing the freezing and melting point peak temperatures (T-f, T-m), the enthalpy (Delta H-f,Delta H-m), and the initial ice crystal melting temperatures (T'(m)).