Organoleptic Quality and Production Cost Assessment of Muskmelon, Honey and Inulin-based Greek Yoghurt

Abstract

The present study was undertaken to evaluate the sensory quality and cost of production of Greek yoghurt enriched with Muskmelon (Cucumis melo) pulp, honey, and inulin, targeting the development of a functional and consumer-acceptable fermented dairy product. The experiment was conducted using a Completely Randomized Design (CRD) with five treatments and five replications each. The study was carried out at the Division of Dairy Science, Dr. Sharadchandra Pawar College of Agriculture, Baramati. During the academic year 2023 to 2025. Greek yoghurt was prepared by incorporating muskmelon pulp at levels of 0, 5, 10, 15, and 20 percent along with 12 percent honey and 0.8 percent inulin into standardized cow milk. The yoghurt was fermented using a mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, followed by straining to obtain Greek yoghurt. Sensory evaluation was carried out by panel of 5 semi-trained judges using a 9-point hedonic scale for parameters like colour and appearance, flavour, body and texture, taste and overall acceptability. Cost of production was calculated for each treatment based on ingredient cost and processing inputs. Among the five treatments, the Greek yoghurt sample containing 15 percent muskmelon pulp (T3) exhibited the highest sensory scores for all attributes, with an overall acceptability score of 7.77. Higher pulp concentrations negatively impacted texture and flavour. The cost analysis showed T3 to be the most economical formulation due to optimal ingredient usage and high acceptability. Greek yoghurt formulated with 15 percent muskmelon pulp, 12 percent honey and 0.8 percent inulin was found to deliver the best balance of sensory quality and cost efficiency.