Enhancing soy yogurt: The impact of mango pulp and alkali blanching on physico-chemical, nutritional and sensory qualities

The demand for dairy alternatives has increased due to lactose intolerance and the desire for healthier food options. Soy yogurt, as a plant-based product, presents a viable solution, yet it often suffers from undesirable flavors and limited consumer acceptance. This study explored how pre-treatment with a 0.5 % alkali (NaHCO₃) solution affects the physicochemical, microbial, antioxidant, and sensory characteristics of soy yogurt enriched with mango pulp, stored over a 7-day period. The treated soy milk was analyzed for moisture, ash, fat, protein, fiber, and carbohydrates, showing contents of 88.97 %, 0.85 %, 2.76 %, 4.69 %, 0.71 %, and 2.02 %, respectively. Adding mango pulp decreased pH from 4.99 to 4.34, viscosity from 9267 cP to 7344 cP, total solids from 16.35 % to 12.93 %, total plate count from 9.91 log CFU/g to 9.27 log CFU/g, and water holding capacity from 82.12 % to 72.66 %. In contrast, acidity increased from 0.620 % to 0.783 %, moisture content rose from 83.64 % to 88.88 %, and syneresis increased from 43.07 % to 52.03 %. Notably, the total phenolic content increased from 4.61 mg/g GAE to 7.27 mg/g GAE, total flavonoid content rose from 0.24 mg/g QE to 1.43 mg/g QE, and DPPH radical scavenging activity improved from 58.64 % to 75.99 %. Sensory evaluations revealed higher acceptability scores for the yogurt with treated soy milk and mango pulp, indicating that this combination reduces bitterness and enhances sensory qualities. Overall, the study concludes that incorporating mango pulp in treated soy yogurt enhances nutrition, offer improved antioxidant activity and better organoleptic properties.