Effect of Horse Gram Fortification on the Sensory and Functional Properties of Greek Yoghurt

Abstract

This study aimed to develop a functional Greek yogurt fortified with horse gram (Macrotyloma uniflorum) and evaluate its sensory and functional properties. Greek yogurt was prepared using fresh cow milk, heated to 90°C for 5 minutes, followed by inoculation with 0.30% freeze-dried DVS yogurt culture and incubation at 45°C for 4 hours. After de-wheying, horse gram flour was incorporated at 2%, 4%, and 6% levels. Sensory analysis was conducted using a 9-point hedonic scale by a trained panel (n=6). Results showed that the sample fortified with 4% horse gram had the highest overall acceptability (8.27), flavor (8.28), and body and texture (8.40) scores, with no significant difference in color and appearance compared to the control (p > 0.05). Higher horse gram levels (6%) negatively impacted texture and flavor scores. The findings suggest that fortifying Greek yogurt with 4% horse gram enhances its nutritional value while maintaining desirable sensory attributes. This study demonstrates the potential for utilizing underutilized legumes in functional dairy product development.