the journal of food Gıda 1300-3070 1309-6273 The Association of Food Technology Food Engineering Gıda Mühendisliği FARKLI ŞEKER SEVİYELERİYLE HAZIRLANAN Malus sylvestris MILLER (YABANİ EKŞİ ELMA) SOSLU SET VE ÇIRPILMIŞ YOĞURTLARIN TEKNOLOJİK KALİTE VE UÇUCU BİLEŞEN PROFİLİ TECHNOLOGICAL QUALITY AND AROMA COMPOSITION OF SET AND STIRRED YOGURTS SUPPLEMENTED WITH Malus sylvestris MILLER (WILD SOUR APPLE) SAUCE PREPARED WITH DIFFERENT SUGAR CONCENTRATIONS https://orcid.org/0000-0002-2777-9697 Arslaner Ayla Bayburt Üniversitesi https://orcid.org/0000-0008-8321-5635 Karakoç Beyza BAYBURT UNIVERSITY, FACULTY OF HEALTH SCIENCES 03 31 2026 51 2 367 385 12 09 2025 02 20 2026 Copyright © 1976, The Journal of Food 1976 The Journal of Food

Bu çalışmada, %20 ve %25 olmak üzere iki farklı oranda şeker ilavesi ile hazırlanmış yabani ekşi elma (Malus sylvestris Mill.) sosu (YEE sosu); kullanılarak alternatif set ve çırpılmış meyveli yoğurtlar elde edilmiştir. Yoğurt örnekleri, bazı fizikokimyasal, mikrobiyolojik, duyusal niteliklerİ 14 gün süresince analiz edilmiş, ayrıca HS-SPME-GC-MS kullanılarak uçucu bileşen kompozisyonu belirlenmiştir. Böylece incelenen nitelikler bakımından, meyveli yoğurt örneklerinde yabani ekşi elma sosunun kullanılabilme potansiyeli, en uygun şeker oranı ve üretim yöntemi belirlenmeye çalışılmıştır. WSA sosu ilavesi yoğurt örneklerinin kurumadde ve görünür viskozitesini artırmış, serum ayrılmasını azaltmıştır. Depolama süresince tüm örneklerde Laktokok ve Laktobasil sayısı 107 kob/g seviyesinin üzerinde bulunmuştur. Sonuçlara göre, yoğurt örneklerinde toplam 74 bileşen tanımlanmıştır. Uçucu bileşenler açısından WSA ilaveli yoğurtların terpenler ve alkoller açısından zengin bir kompozisyona sahip olduğu belirlenmiştir. Duyusal özellikler ve aroma kompozisyonu göz önüne alındığında, WSA sos (%25 şeker) içeren set tipi numune, endüstriyel üretim için en uygun formülasyon olarak önerilebilir.

Alternative set and stirred fruit yogurt were produced using wild sour apple (Malus sylvestris Mill.) sauce (WSA sauce) prepared with sugar addition at two different concentrations (20% and 25%). The physicochemical, microbiological, and sensory properties were monitored over a 14-day period. Furthermore, the volatile composition was determined using HS-SPME-GC-MS. The study aimed to evaluate the potential application of WSA sauce in fruit yogurt and to identify the optimal sugar concentration and production method based on the examined parameters. The incorporation of WSA sauce increased the dry matter and apparent viscosity while reducing syneresis. Throughout the storage, Lactococcus and Lactobacillus remained above 107 CFU/g. According to the results, 74 volatile compounds were identified, and the WSA-supplemented yogurt exhibited a composition rich in terpenes and alcohols. Based on sensory attributes and aroma composition, the set-type sample containing WSA sauce (25% sugar) can be recommended as the most suitable formulation for industrial production.

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