Development of Quality Parameters for Yogurt with Strawberry Juice

Abstract

In this research, we improve the quality parameter of prepared yogurt using different levels (5%, 10%, and 15%) of strawberry juice. We investigated different organoleptic, chemical and microbiological quality characteristics. We found that plain yogurt is clearly better than 15% strawberry juice yogurt while 5% strawberry juice yogurt is almost as like as the plain yogurt. Acceptance of 10% strawberry juice yogurt is between 5% and 15%. We note that the organoleptic characteristics decrease with the addition of strawberry juice level. Analyzed chemical composition showed that strawberry juice incorporation increases the moisture content and acidity from 0% to 15% as strawberry juice contains higher moisture content (90.329%) and acidity (1%) than collected milk which contains 87.15% moisture content and 0.19% acidity. On the other hand, ash and fat content decreases as strawberry juice contains low ash (0.311%) and fat (1.64%) content than collected milk which contains 0.74% ash and 4.36% fat. Thus, nutritional quality decreases with the addition of strawberry juice. After performing the microbiological tests, it was recommended to consume the samples before the 5th day. We also found that various types of microbial (TPC, TCC, TFC) counts decline due to the high acidity of strawberry juice.