Quality Characteristics and Sensory Profile of Flavoured Yogurt Enriched with Banana and Pineapple

The purpose of this study was to enhance nutritional and consumer wellbeing through a holistic approach of evaluating the proximate and sensory attribute of flavoured yogurt enriched with banana (Musa acuminata) and pineapple (Ananas comosus) in order to meet the increasing demand for functional meals that improve nutritional qualities and overall health. To assess the yogurt samples proximate composition and sensory qualities, the study used an experimental design. A defined recipe that included 5% fruit with 1.5 litres of water, sugar, gelatin, and starter culture were used to produce the yogurt. In order to ascertain the level of moisture, ash, fat, protein, and carbohydrates, proximate analysis was carried out using AOAC procedures. A panel of 40 judges used a 9-point hedonic scale to evaluate the flavour, aroma, texture, appearance, and overall acceptability of the products. The results showed that attribute of pineapple flavoured yoghurt after fermentation had the overall acceptability of 6.2 followed by banana flavoured yoghurt after fermentation 6.1. Addition of pineapple and banana to the yoghurt production enhanced both its nutritional and sensory qualities, which increased its consumer appeal. The results show how local fruits can be used to make yoghurt, which can lead to healthier, more nutrient-dense products that satisfy consumer preferences and correct nutritional inadequacies. The development of functional dairy products that can enhance health outcomes for groups with dietary problems is made easier by this research. It is advised that more research be done to determine the long-term health advantages of these flavoured yoghurts and whether larger markets will accept them.