Preparation and Nutritional Evaluation of Soursop Juice as Partial Replacement for Dairy Milk in Yoghurt Production

Abstract

Nowadays, virtually all major food stores offer a wide selection of plant-based milks made from almonds, oats, cashews, macadamia nuts, coconut and our old friend, the soy-bean. These forms of milk are typically lower in calories than dairy milk, and they do not contain saturated fat. Consequently, the objective of this paper is to investigate the preparation and nutritional evaluation of soursop juice milk as partial replacement for dairy milk in yoghurt production using appropriate standard methods. Data obtained shows that yoghurt enriched with soursop juice received a colour score of 7.57, which was slightly higher than that of plain cow milk yoghurt, indicating a positive contribution to colour acceptability. Aroma and taste ratings for soursop-supplemented yoghurt were above 7, placing them in the “I like it” category, suggesting favourable sensory attributes. Furthermore, it achieved an overall acceptability score of 7.00, indicating strong consumer preference and potential market appeal. The addition of soursop juice provided additional nutritional value, including increased dietary fibre and ash content of 1.98 and 2.00 respectively. This enrichment may offer enhanced health benefits compared to plain cow milk yoghurt. The presence of dietary fibre from soursop juice improved the stability of the yoghurt, reducing whey separation and enhancing texture. This suggests that the addition of soursop juice contributes to a more stable and desirable product. Soursop juice enhances the sensory attributes, nutritional profile, and stability of yoghurt compared to plain cow milk yoghurt. These improvements suggest that yoghurt with soursop juice may offer a competitive edge in the market, appealing to consumers seeking both better taste and nutritional benefits.

Keywords

• oursop fruit; Cow Milk; Yoghurt; Dietary Fibre; Nutritional