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<p>This study investigated the effect of juice type (carrot, mango, orange, and papaya), stabilizer level (0.2%, 0.5%, and 0.8%), and cow breed (Fogera, and crossbreed) on the quality of set-type yogurt after 1, 7, 14, 21 and 28&#xa0;days of cold storage. Carrot juice with 0.8% stabilizer level and Fogera cow milk resulted in the lowest syneresis (16.47&#xa0;g/100&#xa0;g) and highest water holding capacity (67.44&#xa0;g/100&#xa0;g). Fogera cow milk yogurt had lower syneresis due to its higher milk fat and solid content. Juices significantly increased total phenolics, carotenoids, and ferric-reducing power compared to control samples. Among the yogurt samples, those incorporating mango juice exhibited the highest levels of total phenolic (23.48&#xa0;mg GAE/100&#xa0;g), those with carrot juice had the highest carotenoids (6.19&#xa0;mg/100&#xa0;g), and papaya juices demonstrated the highest levels of ferric-reducing power (20.85&#xa0;mg AAE/100&#xa0;g). All juice-fortified yogurts received average acceptability scores above 6.23 on a 9-point hedonic scale, indicating high consumer acceptance across all sensory attributes. Yogurt with mango juice, 0.5% stabilizer, and Fogera cow milk emerged as the most favorable combination in consumer acceptability and overall quality. This study shows promise for creating high-quality yogurt with added fruit juices, potentially appealing to health-conscious consumers. Adding juices can improve yogurt’s nutritional, functional and sensory properties. As a result, the production of fortified yogurt is a cornerstone of the dairy sector, driving innovation in product development.</p>

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Effect of different juices and stabilizer levels on the physicochemical, phytochemical and sensory properties of set yogurt prepared from two dairy cow breeds milk

  • 期刊论文

  • 发表日期：

    2026年1月16日

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  • Agimassie Agazie Abera,
  • Mohammed Semaw Keweye

摘要

This study investigated the effect of juice type (carrot, mango, orange, and papaya), stabilizer level (0.2%, 0.5%, and 0.8%), and cow breed (Fogera, and crossbreed) on the quality of set-type yogurt after 1, 7, 14, 21 and 28 days of cold storage. Carrot juice with 0.8% stabilizer level and Fogera cow milk resulted in the lowest syneresis (16.47 g/100 g) and highest water holding capacity (67.44 g/100 g). Fogera cow milk yogurt had lower syneresis due to its higher milk fat and solid content. Juices significantly increased total phenolics, carotenoids, and ferric-reducing power compared to control samples. Among the yogurt samples, those incorporating mango juice exhibited the highest levels of total phenolic (23.48 mg GAE/100 g), those with carrot juice had the highest carotenoids (6.19 mg/100 g), and papaya juices demonstrated the highest levels of ferric-reducing power (20.85 mg AAE/100 g). All juice-fortified yogurts received average acceptability scores above 6.23 on a 9-point hedonic scale, indicating high consumer acceptance across all sensory attributes. Yogurt with mango juice, 0.5% stabilizer, and Fogera cow milk emerged as the most favorable combination in consumer acceptability and overall quality. This study shows promise for creating high-quality yogurt with added fruit juices, potentially appealing to health-conscious consumers. Adding juices can improve yogurt’s nutritional, functional and sensory properties. As a result, the production of fortified yogurt is a cornerstone of the dairy sector, driving innovation in product development.