What question did this study set out to answer?

The study aims to evaluate the impact of soursop juice incorporation on yogurt's quality and stability.

Evaluation of the Influence of the Incorporation of Soursop (Annona muricata) Juice on the Quality and Stability of a Fermented Yogurt

View Full Paper

Ask AI

Bookmark

The study aims to evaluate the impact of soursop juice incorporation on yogurt's quality and stability.
Produced yogurts with 10%, 15%, and 20% soursop juice compared to a control sample without juice.
Conducted microbiological analyses for coliforms and aerobic flora.
Assessed physicochemical parameters including acidity, pH, dry matter, protein, carbohydrates, fat, and ash.
Performed sensory evaluation for aroma and texture acceptability.
Total aerobic mesophilic flora remained well below international standards.
Titratable acidity increased significantly with juice level from 1.81% to 3.49%.
Protein content doubled from 6.26% in control to 12.58% at 20% juice.
Sensory evaluation favored 10% and 15% formulations for aroma and texture; 20% showed increased acidity.

No takes yet. Share an insight, caveat, or question.

Study evaluates the effect of soursop juice on yogurt quality, indicating enhanced nutrition and sensory traits.

Sangaré et al. (2026) studied this question.

View Full Paper

Ask AI

Bookmark