Comparative Studies on the Production and Evaluation of Yoghurt Enriched with Different fruits

Abstract: This study investigates the quality and physicochemical composition of yoghurt produced and fortified with different fruit puree using standard methods. Sample B (yoghurt fortified with carrot) had the highest protein and fat content (6.39±0.00a, 9.38±0.00a) and higher than other samples. The Ash and carbohydrate content of sample A (yoghurt fortified with apple) had the values of (0.25±0.02a and 13.55±0.05a) respectively. The moisture content of yoghurt fortified with banana (sample E) had the highest value (82.52±0.05a). The result of the physicochemical revealed that Sample B (yoghurt fortified with carrot) has the lowest pH value (2.50). TTA result showed that sample D (yoghurt fortified with grape) had the highest TTA (1.40%) when compared with the control (sample C) (0.60%). There were significant difference in the result of total Dissolved solid TDS with sample E (yoghurt fortified with banana) having the highest TDS value. Enriched yoghurt showed increase in the vitamin C content (5.78, 6.52, 7.82, 8.12 mg/100g) than in the control (5.58 mg/100g). Mineral composition result for Ca, Na, K, Mg, Zn, Mn, Fe, Cu, Se, and P were significantly different from each other. A significant increase was observed in the Na content of sample B (104.30 mg/100g) when compared with the control sample C (85.50 mg/100g). Total viable count which ranged from 3.20 × 105 cfu/mL to 5.40 × 102 cfu/mL was higher in the enriched yoghurt when compared with the control (3.20 × 105 cfu/mL). Conclusively, enrichment of yoghurt with different fruit puree improved its nutritional qualities.