Abstract
Different concentrations (7 and 10%) of cherry, peach and kiwi marmalade was added to plain yogurt and
physicochemical properties of yoghurt samples such as protein, fat, moisture, carbohydrate and ash were determined at
first days of production. Also syneresis, acidity, pH, water holding capacity (WHC) and sensory properties were
measured during 1st , 6th and 10th days of storage. Statistically significantly differences were shown between plane
yogurt and fruit yogurt in the ash, pH, protein, moisture, carbohydrate content and titratable acidity in first day of
production. Addition of marmalade increased ash, protein and carbohydrate content while decreased oil content of
yogurt. The results revealed that acidity increased over the storage time. Addition of marmalade increased WHC and
decreased the syneresis in whole of storage period. Results of sensory evaluation showed that there were significant
differences among the yoghurt samples. The yoghurt containing kiwi had the lowest overall acceptability scores as
compare to other fruit yogurt samples.
