Physicochemical and nutritive quality characterization of developed banana stirred yogurt

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Zohra Tariq, Mehreen Ijaz, Rafia Fatima, Kinza Rizvi, Namood e Sahar, Zahra Rasheed, Madeeha Tariq, Hiba Munir Dar


Fruit yogurts are in a group of the milk products with increasing demand of nutritional intake. Present research aims to develop banana stirred yogurt using fresh and dried bananas and to assess its nutritional quality followed by analysis of shelf life and physicochemical parameters. This study was designed to combine the nutritive potential of banana with protein food source like yogurt to develop a nutrient loaded immune strengthening product. The samples of fruit yogurt were prepared and subjected to proximate analysis, mineral estimation, physicochemical and sensory analysis. The prepared samples were stored at 4°C for 15 days. The best results were obtained for T₂ the sample having osmotically solar dried banana chunks throughout the storage period. The significantly high amount of minerals such as Na, K and Ca (342 ± 10.26), (779 ± 31.16) and (897 ± 35.88) respectively, highest fat (3.76 ± 0.15) and protein content (4.71 ± 0.18) were obtained in the T₂ treatment. The physicochemical parameters such as acidity, viscosity and syneresis were significantly increased, while pH, total solids and lactose percentage showed significant decrease in all the samples. However, a progressive deterioration in taste, color, flavor, and texture of fruit yogurt was observed. To conclude, the yogurt having osmotically solar dried banana chunks showed the best quality up to 15 days of storage. Yogurt’s nutritional value and flavor are enhanced by fruit, improving consumer acceptance and offers health advantages for the malnourished as well as vulnerable groups of the society.

Keywords: Osmotic; Physicochemical; Proximate; Syneresis; Viscosity

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