Temiz, HasanTarakçı, ZekaiYarılgaç, TarıkDağ, Beşir2021-04-132021-04-132018-02-01Temiz, H., Tarakçı, Z., Yarılgaç, T., Dağ, B. (2018). Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades. International Journal of Dairy Technology, 71 (1), pp. 264-268. https://doi.org/10.1111/1471-0307.124201364-727X1471-0307https://doi.org/10.1111/1471-0307.12420https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.12420https://hdl.handle.net/20.500.12402/2847In this study chemical properties and mineral levels of yoghurts containing different fruit marmalades were investigated. Cherry laurel, loquat fruit and kiwi marmalade were used to make the stirred yoghurts, and the calcium, phosphorus, sodium, magnesium, manganese, iron, zinc, copper, boron, lead, nickel, molybdenum, chromium, cadmium, cobalt levels were determined by an inductively coupled plasma optical emission spectrometer (ICP–OES). The total solid, fat, ash, pH, viscosity and syneresis contents of the yoghurt samples changed between 13.85–21.02%, 2.45–2.90%, 0.82–0.94%, 4.11–4.22, 2104–2454 cP and 42.0–47.0 mL/100 g, respectively. The mean concentrations in the yoghurts of these minerals were 104.66–118.94 calcium, 95.81–112.42 phosphorus and 13.47–15.04 magnesium as mg/100 g, 235.00–254.00 iron, 429.00–453.00 zinc and 70.45–122.90 copper as μg/100 g. The recommended dietary allowance (RDA) was calculated on the basis of the intake of one yoghurt portion (125 g).eninfo:eu-repo/semantics/embargoedAccessAttribution-NonCommercial-ShareAlike 3.0 United StatesYoghurtLoquat FruitCherry LaurelKiwiMineralsArticle711264268Q1Q3