Comprehensive Evaluations of Physicochemical Characteristics and Sensory Acceptance of Selected Fruits, Almond and Dark Chocolate Incorporated Yogurt

Abstract

The research aimed to formulate a yogurt mix by combining with natural flavored selected fruits (papaya, apple, banana and mango), almond and dark chocolate for enriched nutritional value and taste. For quality assessment of the yogurt mixture, physicochemical, phytochemical, nutritional and sensory properties were considered. The experimental data of yogurt mix were fitted to 14 models where plain yogurt was used as a control and concomitant 10% and 20% yogurt supplements were considered with the mentioned ingredients. The comparative results of all the formulations revealed notable enrichment in yogurt samples compared to the control. Moreover, a significant reduction in lipid content and ______________________________________