Optimization of the Variables and Physicochemical, Flow and Sensory Properties of Yogurt with Apple Juice Using RSM

Apple is a unique fruit with valuable nutritional and health effect properties and has been employed in various food products and formulations. The aim of this project is to optimize the concentration of apple juice in yogurt.
The effect of different concentrations of apple juice (0, 5, 10 and 15 percent) to the milk to be used for yogurt making with different concentrations of dry matter (10, 12, 14 percent) on physicochemical and sensory properties during fourteen days of maintenance were investigated.
The results indicated decreases in the pH with increasing acidity in all the cases during storage. Incorporation of apple juice had significant effect (p Among the treatments, the one with intermediate values of the two variables was selected as the best treatment with the highest sensory scores.