Abstract
The current study was conducted to determine the effect of adding different ratios of orange marmalade on physicochemical, rheological and sensory properties of the yogurt that produced by using the whole bovine milk pH 6.7 and total acidity 0.16% which divided into four treatments: T2,T3,T4 with adding orange marmalade in ratios 2.5, 5.0 and 7.5% respectively beside control treatment. Physicochemical tests included determine the percentage of moisture, fat, protein, carbohydrates and ash as well total acidity and pH value. Rheological tests included viscosity, whey senerises exudation and water holding capacity, as well as sensory evaluation. These tests were carried out during the storage period at (5 ± 1) °C for 1, 7 and 14 day. The results showed an increase in the total solids percentage In proportion to increasing the added amount of orange marmalade compared to treatment T1and the increase was observed with storage except for the percentage of carbohydrates that decreased. Also results showed an increase in the percentage of total acidity and decrease in pH of the added treatments directly after manufacturing and with storage. The results showed a decrease in the values of whey exudation, increased percentage of water holding capacity and viscosity of marmalade treatments. Results of sensory evaluation showed a decreased in scores with the increasing in marmalade addition compared to control treatment.
