Quality Characteristics of Yogurt with Different Levels of Cranberries Powder Addition of Different Particle Sizes

Abstract

ABSTRACT The aim of this study was to evaluate the influence of cranberries powder (0, 0.25%, 0.5% and 1%) of different particle size (<300 µm and 300–500 µm) on the yogurt physicochemical, rheological, textural and sensory characteristics. Results indicated that the addition of cranberries improved the syneresis and water-holding capacity of the yogurt samples, increased all the rheological parameters (G’, G” and η) and decreased the color L* and b* values. The hardness, chewiness and gumminess increased while adhesion, stickiness and cohesivity of the yogurt samples decreased. The best sensorial samples were those up to 0.50% cranberries addition. According to the results obtained, the cranberries powder with 300–500 µm can be successfully used as a replacer for synthetic dyes and also may be used as an improver for the yogurt rheological properties.