SENSORY CHARACTERISTICS OF YOGHURT FORTIFIED WITH KIWANO FRUIT

Abstract

Nowadays, the target of food industries is to produce low-calorie products safe for human
health. We all know that yoghurt is a popular, flavorful, and healthy dairy product. Due to its high nutritive
value, its production and consumption are growing continuously because of its therapeutic properties. To
increase attractiveness, we added kiwano pulp in yoghurt, which is rich in antioxidants and vitamins. The
nutritional composition of yoghurt and delicious kiwano fruits will lead to a product that will have health
benefits and can be consumed by everybody, even by people who suffer from hypercholesterolemia. The
sensory evaluation of kiwano yoghurt was performed using the 5-point method. Yoghurt was mixed with 15%
fresh fruit pulp. We studied some characteristics: visual (appearance, colour, and consistency),
flavour/aroma, and taste. The most appreciated characteristic was the taste. Over 80% of tasters accepted all
the sensory characteristics of the analyzed product.