Probiotic Yogurt With Chokeberry (Aronia melanocarpa (Michx.) Elliot) Sauce Flavored With Date (Phoenix dactylifera L.) Fruit: Comparison of Nero and Viking Cultivars

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dc.contributor.authorArslaner, Ayla
dc.contributor.authorYucetepe, Aysun
dc.contributor.authorAkkose, Ahmet
dc.date.accessioned2026-09-01T15:52:36Z
dc.date.available2026-09-01T15:52:36Z
dc.date.issued2026
dc.departmentBayburt Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.1155/jfq/4558589
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.issue1
dc.identifier.scopus2-s2.0-105040240097
dc.identifier.scopusqualityQ1
dc.identifier.urihttp://dx.doi.org/10.1155/jfq/4558589
dc.identifier.urihttps://hdl.handle.net/20.500.12403/8491
dc.identifier.volume2026
dc.identifier.wosWOS:001777859600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Quality
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260820
dc.subjectAntioxidant Activity
dc.subjectAronia Melanocarpa
dc.subjectChokeberry
dc.subjectProbiotic Yogurt
dc.subjectTexture
dc.titleProbiotic Yogurt With Chokeberry (Aronia melanocarpa (Michx.) Elliot) Sauce Flavored With Date (Phoenix dactylifera L.) Fruit: Comparison of Nero and Viking Cultivars
dc.typeArticle

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