Assessment of Physicochemical, Sensory, and Biological Activities of Yogurt Containing Freeze‐Dried Durian Powder (Durio zibethinus Murr.)

Durian ( Durio zibethinus Murr.), often referred to as the “King of Fruits,” is known for its unique taste, distinctive aroma, and numerous health benefits. This study evaluated the effects of incorporating freeze‐dried durian powder at concentrations of 1%, 3%, and 5% on the fermentation properties, physicochemical characteristics, antioxidant activity, and sensory quality of yogurt during cold storage. Samples were analyzed for pH, titratable acidity, viable lactic acid bacteria (LABs), total phenolic content (TPC), total flavonoid content (TFC), carotenoids, vitamin C, and antioxidant capacity using DPPH and ABTS assays. The results showed that the addition of freeze‐dried durian powder accelerated acidification during fermentation, as evidenced by a more rapid decrease in pH and an increase in titratable acidity compared to the control yogurt. The initial LAB count ranged from 6.93 to 7.10 log CFU/g and increased to over 9 log CFU/g in both control and durian‐supplemented yogurts within 24 h. Durian‐enriched yogurt samples also showed significantly higher levels of polyphenols, flavonoids, carotenoids, and vitamin C, attributed to the phytochemical compounds present in the fruit. The 5% formulation demonstrated the highest antioxidant activity (DPPH: 25.34 ± 0.32 mg AAE/100 g; ABTS: 14.14 ± 0.13 mg AAE/100 g). Sensory evaluation indicated that the 3% durian yogurt achieved the highest overall acceptability due to its well‐balanced sweetness, acidity, and characteristic aroma. These findings confirm the potential of incorporating freeze‐dried durian powder to develop value‐added dairy products and support the innovation of fruit‐based functional fermented foods.