In this research, we improve the quality parameter of prepared yogurt using
different levels (5%, 10%, and 15%) of strawberry juice. We investigated
different organoleptic, chemical and microbiological quality characteristics.
We found that plain yogurt is clearly better than 15% strawberry juice yogurt
while 5% strawberry juice yogurt is almost as like as the plain yogurt.
Acceptance of 10% strawberry juice yogurt is between 5% and 15%. We note that
the organoleptic characteristics decrease with the addition of strawberry juice
level. Analyzed chemical composition showed that strawberry juice incorporation
increases the moisture content and acidity from 0% to 15% as strawberry juice
contains higher moisture content (90.329%) and acidity (1%) than collected milk
which contains 87.15% moisture content and 0.19% acidity. On the other hand,
ash and fat content decreases as strawberry juice contains low ash (0.311%) and
fat (1.64%) content than collected milk which contains 0.74% ash and 4.36% fat.
Thus, nutritional quality decreases with the addition of strawberry juice.
After performing the microbiological tests, it was recommended to consume the
samples before the 5th day. We also found that various types of microbial (TPC,
TCC, TFC) counts decline due to the high acidity of strawberry juice.
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