The use of osmodehydrofrozen apricot and peach cubes was studied in an
effort to overcome the problem of whey separation and the use of pres
ervatives in the fruit of fruit yogurt. Two levels of solids content i
n the fruit were obtained using the osmodehydration pre-freezing step
alone and this step followed by air dehydration. The in crease in tota
l solids, and the decrease in water activity and whey separation in yo
gurt were directly correlated with the fruit dehydration levels. Senso
ry evaluations indicated that fruit with the higher solids content sig
nificantly improved consistency and reduced whey separation of the yog
urt.