Development of Fruit Flavored Yoghurt with Mango (Mangifera indica L.) and Papaya (Carica papaya L.) Fruits Juices

Getenesh Teshome


This study was carried out to develop and evaluate physico-chemical property, microbial quality and sensory acceptance of fruit flavored yogurt and plain yoghurt. Fruit flavored yogurt with two different fruit juice types: mango and papaya were prepared with different proportions. Each of the fruit juices were added to yoghurt at the rate of 10%, 15%, 20%, 25%. Fruit flavored yoghurt and plain samples (no fruit juice added) were analyzed for physico-chemical and microbial quality and sensorial acceptance. Addition of fruit juice concentrations significantly (p<0.05) affected the physico-chemical and sensorial properties and microbial quality of fruit flavored yoghurt samples. There were significant differences between control yogurt and fruit flavored yogurt in the pH, titratable acidity, ash, fat, protein, and total solid content. The result of this study indicates that, titratable acidity increased with increased fruit percentage. However, protein, fat, ash and total solid content of fruit flavored yoghurt were decreased as compared to the plain yoghurt. The lactic acid bacteria count was significantly higher in plain yoghurt; however, the total aerobic mesophilic bacteria, coliform count and yeast and molds were higher in fruit flavored yoghurt. Fruit flavored yoghurt incorporated with 15% of mango juice was the most preferred one as compare to the other treatments. The results of current study confirm that, addition of fruit juice to the yogurt significantly improved the sensorial acceptability and physico-chemical properties of yoghurt.

Keywords: Fruit-flavored yoghurt, Mango, Microbial quality, Sensory quality, Physico-chemical properties, Papaya

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ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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