*, depending on the amount added. During storage, yoghurts with 5-10% SPP maintained superior textural stability, lower syneresis, minimal colour changes and preserved microbial viability compared to the control and higher concentration treatments. Otherwise, 15-20% additions resulted in reduced bacterial counts and destabilised gel structure. These results suggest that yellow-fleshed SPP acts as a natural stabiliser and prebiotic, enhancing yoghurt quality and storage stability. An optimal addition of 5-10% is recommended to maximise functional and sensory benefits without compromising product integrity, offering promising potential for the development of value-added, health-oriented dairy products targeting modern consumers.
Lu et al. (Mon,) studied this question.