This research investigated the potential of a soymilk yogurt blend with banana, mango, and added citrus as a viable substitute for traditional yogurt, it focused on sensory attributes that influenced consumer acceptance. The desirability of the final product was evaluated across key dimensions of color and appearance, taste and flavor profile, and textural characteristics, alongside overall general acceptability. Statistical analysis was employed to identify significant differences between treatment groups, each representing a distinct combination and proportion of added fruits.
An experimental approach was adopted, with four treatments tested: the control (original yogurt with added citrus), and three additional treatments featuring varying ratios of banana and mango. Ten expert panelists evaluated the products using a 9-point Hedonic scale, simultaneously gauging both food desirability and general acceptability. Key findings revealed that banana inclusion significantly enhanced visual appeal, while mango had a detrimental effect on the same attribute. Textual and flavor profiles were minimally impacted by fruit variations, suggesting flexibility in the formulation without compromising overall acceptability, except in the treatment with the highest mango concentration. The study emphasized the critical role of ingredient selection in optimizing sensory attributes for plant-based yogurt development; it particularly emphasized the positive influence of bananas on visual appeal and the nuanced effect of mango.

Thesis (Bachelor of Science in Home Technology - Food and Nutrition)

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