PRODUCTION AND EVALUATION OF YOGHURT FROM DIFFERENT BLENDS OF PUMPKIN AND FRESH MILK
Abstract
ABSTRACT
This study examined the production and quality evaluation of yoghurt made from different blends
of pumpkin and fresh milk flavored with pineapple syrup. The aim was to assess how pumpkin inclusion affects the physicochemical, microbial, and sensory qualities of the yoghurt. Four formulations were prepared: 100% milk (A), 80% milk–20% pumpkin (B), 60% milk–40% pumpkin (C), and 50% milk–50% pumpkin (D). Results showed that total solids (13.05–13.70%) and non-fat solids (10.64–11.32%) decreased with increasing pumpkin levels, while pH (3.31–4.64) and titratable acidity (1.40–2.06%) remained within the standard range for yoghurt. Fat content was stable (2.35–2.40%), but viscosity decreased with higher pumpkin inclusion. Microbial analysis revealed no pathogenic organisms, confirming the product’s safety. Sensory evaluation indicated that the control (100% milk) was most preferred, though formulations with up to 40% pumpkin remained acceptable. The study concludes that pumpkin-fortified yoghurt is nutritious, safe, and appealing when milk substitution does not exceed 40%. The blend offers a low-cost, nutrient-rich, and consumer-acceptable yoghurt option suitable for local production.
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