Journal of Biology and Nature

Yoghurt is one of the most popular fermented milk products. It is also the most consumed dairy product worldwide. Fruit yoghurt has a more pleasing flavour. The study aimed to develop Standard probiotic yoghurt (SPY) and Fruit-based probiotic yoghurt, viz. Mango-blended probiotic yoghurt (MBPY) which was incorporated with five different formulations of Mango Pulp to evaluate its sensory attributes. The methodology involved the addition of 100% cow milk and 7% skim milk powder, 1% Lactobacillus bulgaricus and Streptococcus thermophilus each. The five formulations of the probiotic yoghurt were formulated at different levels of mango pulp incorporation, viz. MBPY1 with 10% incorporation of mango pulp, MBPY2 with 15% incorporation of mango pulp, MBPY3 with incorporation of 20% mango pulp, MBPY4 with incorporation of 25% mango pulp and MBPY5 with incorporation of 30% mango pulp. This study investigates the sensory attributes, i.e Colour, Appearance, Taste, Texture, Flavour, Consistency and Overall Acceptability, which are evaluated by 12 semi-trained panel members, driving the acceptance of one of the fruit-based probiotic yoghurts from five different formulations. Scoring was done on a nine-point hedonic scale. Results revealed that, out of all the samples, MBPY3 with 20% mango pulp incorporation scored the highest in terms of all sensory attributes. Specifically, MBPY3 with 20% incorporation of mango pulp attained a score of 7.91 for Colour, Flavour, Appearance, as well as in Overall Acceptability, 7.83 for Taste, 7.79 for Texture and 7.95 for Consistency.