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VOL. 10, ISSUE 6 (2025)
Development of yoghurt fortified with Beetroot and Guava Pulp for enhanced nutritional and functional properties
Authors
Khushboo Kumari, Karthikeyan B, Gnanalaksshmi K S, Marx Nirmal R, Kumaravelu N
Abstract
This research evaluates the development of yoghurt fortified with
beetroot and guava pulps at progressively higher inclusion level (5-20%) to
enhance both its nutritional and sensory quality. The proximate composition
indicated that fortification slightly increased total solids and ash content,
while maintaining adequate protein and fat levels. Physicochemical assessment
showed a trend of decreasing pH and increasing titratable acidity, along with
improved gel stability evidenced by reduced syneresis and higher water-holding
capacity. Sensory evaluation favoured the yoghurt containing 10% beetroot pulp and
the one with 15% guava pulp as the most preferred formulations in terms of
colour and appearance, texture, flavour and overall acceptability. The findings
suggest that moderate levels of beetroot and guava pulps can effectively
improve both the functional attributes and sensory performance of yoghurt. Therefore,
these fortified yoghurts offer an opportunity to produce naturally enriched
dairy products with added health-related benefits from fruit and vegetable natural
nutrients and functional components.
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Pages:12-16
How to cite this article:
Khushboo Kumari, Karthikeyan B, Gnanalaksshmi K S, Marx Nirmal R, Kumaravelu N "Development of yoghurt fortified with Beetroot and Guava Pulp for enhanced nutritional and functional properties". International Journal of Food Science and Nutrition, Vol 10, Issue 6, 2025, Pages 12-16
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