Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of <i>Dovyalis caffra</i> Fruit Yogurt

Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of <i>Dovyalis caffra</i> Fruit Yogurt

This study investigated the effect of incorporating up to 15% (<i>w</i>/<i>w</i>) <i>Dovyalis caffra</i> fruit pulp into cow milk yogurt. Monitoring the physico-chemical, microbiological, and organoleptic properties of these formulations was performed weekly durin...

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Bibliographic Details
Main Authors: Daniel Mwangi Waweru, Joshua Mbaabu Arimi, Eunice Marete, Niamh Harbourne, Jean-Christophe Jacquier
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
<i>Dovyalis caffra</i>
yogurt
physicochemical
microbiological
organoleptic
Online Access:https://www.mdpi.com/2304-8158/13/24/4102
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