Development and quality evaluation of black mulberry powder fortified yogurt

This study evaluated the impact of incorporating sun-dried black mulberry fruit powder (BMFP) at concentrations of 3%, 6%, 9%, 12%, and 15% on the nutritional value and quality characteristics of yogurt. The 15% BMFP-enriched yogurt exhibited the highest (p<0.05) antioxidant activity (65.53±3.19). The control group demonstrated the highest pH value (4.53±0.11), whereas the 15% BMFP-enriched yogurt showed significantly higher (p<0.05) titratable acidity (1.56±1.22%) on the 28th day of storage. BMFP supplementation increased total soluble solids (up to 23.00±0.65 °Brix) and water-holding capacity (up to 61.24±3.10%), while reducing syneresis (19.06±1.11%) in the 15% BMFP-fortified yogurt. Sensory evaluation revealed that the 3% BMFP-enriched yogurt received the highest overall acceptability score (7.13±1.22). These findings indicate that BMFP fortification enhances the antioxidant potential, physicochemical properties, and sensory attributes of yogurt. This study highlights the potential of BMFP as a functional ingredient in yogurt production and encourages its consideration for commercial applications in the dairy industry. This study underscores the potential of BMFP as a functional ingredient in yogurt production and encourages its consideration for commercial applications in the dairy industry, offering both health benefits and improved product quality.