Sensory and Quality Characteristics of Yogurt Dressing added with Peach Jam

The purpose of this study is to make peach yogurt dressings using peach jam. Through this, I would like to make various processed foods using peaches. First, peach jam was prepared, and after yogurt dressing was made by adding it, the quality characteristics of the dressing were investigated through mechanical and sensory tests. The results of this are as follows. As a result of measuring the moisture content of the dressing, PD100 was the highest and the control group (CON) was the lowest. As a result of measuring the chromaticity, when the amount of peach jam added increased, the lightness and yellowness increased, and the redness decreased. The pH was highest in the control group (CON), and lowest in PD100. The viscosity was highest in PD100 and lowest in control (CON). The sugar content was the highest in the control group (CON), and the lowest in PD100. There was no significant difference in salinity between samples. As a result of the attribute difference test during the sensory test, when the amount of peach jam added increased, the viscosity, sour odor, yogurt odor, sour flavor, fruit flavor, the grainness, and thickness of the dressing were high. As a result of acceptance test, PD75, which is a 75% peach jam added, was found to be the best in flavor, taste, after taste, and overall acceptability.