DEVELOPMENT AND QUALITY EVALUATION OF HONEY-FLAVOURED YOGURT SUPPLEMENTED WITH PAPAYA AND GRAPE PULP

Abstract

The demand for functional dairy products enriched with natural bioactive compounds has increased in recent years. This study aimed to develop honey-flavoured yogurt supplemented with papaya (Carica papaya) and seedless black grape (Vitisvinifera) pulp, and to evaluate its sensory, physicochemical, and microbiological characteristics during refrigerated storage. Yogurt samples were prepared using fresh cow’s milk, starter culture (Streptococcus thermophilus and traditional yogurt culture), fruit pulp (10%), and honey at varying concentrations (5–9%). Sensory evaluation was conducted using a 9-point hedonic scale, while physicochemical properties (fat, protein, moisture, total solids, acidity, and pH) and microbial safety (coliform, yeast, and mould count) were also assessed. Results indicated that the formulation containing 10% fruit pulp and 9% honey (S2) achieved the highest sensory acceptability, particularly in terms of colour, flavour, and textur