STUDY ON THE QUALITY EVALUATION OF FRUIT FLAVORED YOGURT

Background: Fermented dairy products, particularly yogurt, are widely consumed due to their nutritional richness and probiotic potential. Incorporation of fruit pulp into yogurt has gained increasing attention as a natural strategy to enhance nutritional quality, sensory appeal, and consumer acceptance. However, variations in fruit type and concentration may significantly influence the chemical composition and physicochemical behavior of yogurt, warranting systematic evaluation to guide optimized product development. Objective: To evaluate the effect of different fruit pulps and concentrations on the chemical characteristics and fermentation behavior of fruit-flavored yogurt. Methods: This experimental study was conducted at the Department of Animal Product Technology. Yogurt was prepared from fresh buffalo milk and supplemented with banana, strawberry, and pineapple pulps at concentrations of 5%, 10%, and 15%. A control yogurt without pulp was also prepared. The samples were analyzed in duplicate for pH changes during incubation, total solids, protein, fat, ash, total carbohydrates, and syneresis using standardized analytical procedures. Statistical analysis was performed to determine significant differences among treatments. Results: At 0 hour, pH values increased significantly (P<0.05) with higher pulp concentrations, reaching maximum values at 15% pulp addition for banana (6.24), strawberry (6.14), and pineapple (6.30), followed by a gradual decline during fermentation, achieving optimal acidity by 3 hours. Total solids increased significantly with pulp concentration, with the highest values observed at 15% banana (27.11%), strawberry (24.95%), and pineapple (24.54%). Protein content ranged from 2.35% to 4.64%, fat content from 2.15% to 3.65%, and ash content from 0.34% to 0.95% across treatments. Total carbohydrate content varied between 9.18% and 18.84%. Syneresis was lowest in banana pulp yogurt, whereas strawberry and pineapple pulps showed concentration-dependent increases compared to controls. Conclusion: Fruit pulp incorporation significantly improved the chemical composition of yogurt, with banana pulp demonstrating the most favorable nutritional profile. These findings support the use of banana pulp as a functional ingredient for enhancing the nutritional quality of fruit-flavored yogurt.