Quality Evaluation of Functional Goat Milk Yogurt Enriched with Fruit Pulp: Physico-chemical, Textural, Colour and Sensory Perspectives

Abstract

The present study evaluated the quality characteristics of functional goat milk yoghurt enriched with different fruit pulps. Preliminary trials standardised the formulation and processing conditions for acceptable fruit-enriched goat milk yoghurt. Banana, sapota, and mango pulps were incorporated separately at 15, 20, and 25% in three independent sub-experiments. Based on sensory evaluation, yoghurts containing 20% banana pulp (B2), 25% sapota pulp (P3), and 25% mango pulp (M3) were selected as optimum formulations and compared with plain goat milk yoghurt (control, C) for physico-chemical, textural, colour, and sensory characteristics. Treatments B2 and M3 showed significantly (P < 0.05) lower pH and higher titratable acidity than C and P3. Fruit incorporation significantly (P < 0.05) increased moisture content and °Brix values while reducing protein and fat contents. Hardness, cohesiveness, adhesiveness, and gumminess were significantly (P < 0.05) enhanced, with the highest values in P3 and M3. Fruit addition reduced lightness (L*), whereas mango yoghurt had significantly (P < 0.05) higher yellowness (b*) and banana yoghurt significantly (P < 0.05) higher redness (a*). Sensory evaluation showed that fruit incorporation significantly (P < 0.05) improved flavour, texture, and overall acceptability compared with C. Yoghurt containing 25% mango pulp (M3) achieved the highest scores for all sensory attributes, demonstrating its superior ability to mask the characteristic caprine flavour while improving texture and visual appeal. Overall, 25% mango pulp was the most effective formulation for developing acceptable value-added goat milk yoghurt with improved quality characteristics. The findings demonstrate the potential of locally available fruit pulps to enhance the physicochemical, textural, colour, and sensory quality of goat milk yoghurt, effectively support product diversification and value addition, and address the challenge of caprine flavour. They also provide practical guidance for researchers, dairy processors, and the functional food industry developing innovative goat milk-based products aligned with evolving consumer preferences.