Effect of Mango Pulp and Soymilk Fortification on the Texture Profile of Set Yoghurt Made From Buffalo Milk

The effect of the fat content in buffalo milk and proportions of buffalo milk, soymilk and mango pulp on textural characteristics of mango soy fortified yoghurt (MSFY) is reported. The TA‐XT2 Texture Analyzer was used to measure the textural characteristics of MSFY prepared from blends containing varying proportions of buffalo milk (varying fat content), soymilk (8.2% total solids) and mango pulp (18% total solids). Texture profile data were used to develop regression models for dependent variables—hardness (HD), cohesiveness (CO), adhesiveness (AD), springiness (SP) and gumminess (GU), which were used to optimize the blend formula. The optimized values are 2.95% fat content in buffalo milk, 14.7% soymilk and 7.2% mango pulp in the blend for obtaining MSFY having textural characteristics similar to those of yoghurt having 6% fat. The MSFY prepared using optimized blend had HD (108 ‐ 112 g), CO (0.41 ‐ 0.42), AD (‐ 70.3 to ‐ 72.9 g.s), SP (0.93 ‐ 0.96) and GU (45.05 ‐ 46.38 g).