Browsing by Author "Faith Esther Kemigisha"

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    Nutritional Attributes and Consumer Acceptability of Yogurt Sweetened and Flavored With Soursop Pulp and Lime Juice
    (Uganda Christian University, 2025-05-22) Faith Esther Kemigisha
    Yogurt is one of the most widely consumed fermented dairy products due to its various nutritional benefits, especially its protein content and probiotic activity. One of the most commonly consumed yogurt types is flavored yogurt and fruit yogurt which involve use of a refined sugar and as a sweetener and yet over the recent decade, consumer preferences have been seen to shift from taste or flavor being the main drive to use of natural ingredients and additives such as flavorants, nutrient content and environmental impact as priorities. This research was focused on the use of soursop pulp as a natural sweetener in total replacement of refined sugar during yogurt production and also use of lime juice as a natural flavorant. Three batches were prepared and three treatments randomly assigned for each batch. To batch 1, soursop pulp containing 2% lime juice was added to the yogurt(T1), to batch 2, only soursop pulp was added to the yogurt (0% lime juice) which acted as the control and to the third batch, 3% lime juice was added to the yogurt. Chemical qualities of the yogurt such as fat, carbohydrate, protein, fibre and Vitamin C content of the soursop pulp- lime yogurt was determined and they were compared against the same nutritional attributes of conventional strawberry fruit yogurt. A one sample t test was carried out to compare the results. The results revealed that significant differences (p<0.001) in protein, fat, total carbohydrate, total fibre and vitamin C content between the soursop pulp-lime yogurt and strawberry fruit yogurt used for comparison. The soursop pulp-lime yogurt exhibited slightly higher protein, fat and fibre content. There was significant decrease in the carbohydrate content and increase in the Vitamin C content as well. Consumer acceptability testing was also carried out and the results revealed that colour scores were highest for 3% lime juice, aroma scores were highest for 2% lime juice and consistency scores highest in 3% lime juice. Mouthfeel scores decreased slightly with an increase in lime juice. The overall taste was rated highest for 2% lime juice.