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This study examined the applicability of pomegranate peel extracts (PPE) and microencapsulated PPE extracts (MPE) in yoghurts which are made with cow’s milk and soy drink mixtures. For preparing PPE, pomegranate peel powders were extracted by 50% ethanol in an ultrasonic water bath. PPE was encapsulated by using a spray dryer. Phytochemical composition and antioxidant activity of PPE and MPE were determined and PPE and MPE were added to cow milk and soy drink mixture (4:1) for yoghurt production at 0.5% and 1% rates, respectively. Physicochemical, rheological, microbial and sensory properties of the yoghurt samples stored at 4 °C were determined during storage. Extract addition affected storage modulus (G’) values and lost tangent (tanδ) values. The extract additive prevented the growth of yeasts and moulds and extended the shelf life of the samples. The favorable effect of the extract on taste and aroma was determined in sensory tests. The overall acceptability scores for PY1 and MY1 samples increased during the storage time and the higher scores was determined on the 28th days of storage. However, the extract contributed to the loss of textural properties such as syneresis and visible viscosity.

H. perforatum, which is widely used in traditional medicine due to its bioactive compounds was extracted with ethanol-water (3:7). The extract was encapsulated with maltodextrin and gum arabic in a spray dryer in order to protect the phenolic compounds in its structure. Different amounts of microcapsules were added to our traditional drink, i.e. ayran (drinking yoghurt). The total phenolic content and DPPH radical scavenging activity of the microcapsules, extract of HP, and ayran samples were determined. The amount of total phenolic compounds in the microcapsule provided a superior effect than the extract. The ayran samples were supplemented with 2%, 3%, 4%, 5% and 6% of H. perforatum (HP) microcapsules and it is observed that total phenolic content (TPC) and DPPH radical scavenging activity indicated an increase with concentration. TPC and DPPH activity were determined as 256.94 mg GAE / 100mL and 78.05% for 6% of HP microcapsules supplemented samples. As a result of the sensory analysis, ayran samples which supplemented with 4% of HS microcapsule gained the highest scores by the panellists and received more appreciation than the control group. According to sensory analysis, HP4 (ayran produced with 4% HP added microcapsule) sample was determined as the best sample, while the HP6 (Ayran produced with 6% HP added microcapsule) sample had the highest scores in terms of DPPH scavenging activity and TPC results. The overall results of this study revealed that 4% HP supplemented ayran can be produced with its increased health benefits and desirable properties. In this study, the use of H. perforatum microcapsules in ayran, its effect on antioxidant and phenolic components, the usage rates and acceptability of microcapsules were investigated.

This study aimed to bring out chemical, physical, and microbiological quality together with volatile aroma profiles of traditional yogurts collected from the highlands of Ordu and Giresun cities in the Black Sea Region (Turkey). For this purpose, 24 traditional yogurts, 20 of which were produced from cow milk and the remaining were produced from buffalo milk, were collected and analyzes were performed. The average dry matter, protein, fat, pH, total acidity (lactic acid%), viscosity (10 °C), and syneresis values for cow milk and buffalo milk yogurts were 12.68 vs. 14.44%, 3.51 vs. 4.13%, 4.51 vs. 6.55%, 3.80 vs. 3.78, 1.32 vs. 1.60%, 241.09 vs. 1009.21 cP, and 17.43 vs. 9.02%, respectively. The buffalo milk yogurts had higher dry matter, protein, fat, viscosity but lower syneresis values compared to those of cow milk yogurts. The lactic acid bacteria counts were under the required number of 107 for cow yogurts while yeast & mould counts were over 105 for both cow and buffalo yogurts. Moreover, five of the cow yogurts were found to have coliforms and one being contaminated with Escherichia coli indicating unhygienic production conditions. All yogurts contained acetaldehyde, acetoin, ethanol, hexanoic acid, octanoic acid, hexanal, 2-Heptanaone, and 2-Nonanone while diacetyl could not be detected in any yogurt samples. Regarding their compositional values, homemade yogurts were acceptable however they were not appropriate for consumption microbiologically and require improved hygienic conditions for healthier products.

In this study, various extracts of Hypericum perforatum L. were investigated in terms of their extraction yields. For this purpose, five solvent systems including 70%EtOH-30% H2O (A), 50%EtOH-50% H2O (B), 30%EtOH-70% H2O (C), 100% EtOH (D), and 100% H2O (E) were used. Ultrasonic-assisted extraction was used for extraction and extraction processes were performed at different temperatures (30°-70oC) and extraction times (30-70 min.). The optimum extraction conditions for H. perforatum was determined based on extraction yield, total phenolic contents, and DPPH radical scavenging activities of the crude extracts, as well. The best ultrasound extraction conditions are achieved in the presence of 70%EtOH-30% H2O solvent system, for 40 min, at 30°C for H. perforatum.

The objective of this study was to investigate the physico-chemical and sensorial changes during storage period in yogurts that were manufactured by adding loquat fruit (Eriobotrya japonica) marmalade at 4 different ratios (5%, 10%, 15%, 20%). The pH and yellowness/blueness (b*) values of yogurts increased with increasing marmalade ratios, whereas titratable acidity, viscosity, syneresis, redness (a*) and lightness (L*) values decreased. The pH and viscosity values of the yogurts decreased continuously through storage. Yogurts containing loquat marmalade were overall acceptable in terms of sensory characteristics. The production of fruit flavoured yogurts by adding 15% marmalade would be recommended.

The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positively affected total solid (TS), total sugar, invert sugar, Saccharose, titratable acidity, ash, and melting, while protein, pH, overrun, and viscosity were negatively influenced. Hunter a* and b* values were positively influenced while Hunter L* values were negatively affected by the treatment. Total acceptability scores of the samples showed variable results with the addition of pekmez while the highest scores were obtained with 7.5% addition of both mulberry and grape pekmez.