Nutritional analysis and marketability analysis of strawberry enriched yogurt as influence by the type of yogurt used as a requirement in Master of Arts in Technical-Vocational Studies (MATVS)

This study investigated the physicochemical properties and marketability of strawberry-enriched yogurt formulated using three different yogurt bases: plain yogurt, Greek yogurt, and plant-based yogurt. Yogurt's nutritional profile and consumer acceptability were known to be influenced by its base ingredients, especially when combined with nutrient-rich fruits like strawberries. The research aimed to assess how the type of yogurt used affects the product’s nutritional composition, sensory characteristics, production cost, and consumer preference. An experimental research design was employed, involving the preparation of strawberry-enriched yogurt samples followed by laboratory-based physicochemical analysis and consumer acceptability testing. The key findings revealed that the Greek yogurt variant exhibited the highest protein and energy content, affirming its superior nutritional quality, followed by plain yogurt. The plant-based yogurt demonstrated the lowest nutritional values. In terms of production cost, the Greek yogurt variant was the most expensive due to the use of premium ingredients, whereas the plant-based variant was the most cost-efficient. However, this cost-effectiveness did not translate into higher consumer approval. Sensory evaluation results indicated that the Greek yogurt variant was the most preferred in terms of taste, texture, and perceived health benefits, while the plant-based option received the least favorable ratings. The study concluded that the type of yogurt base is crucial in determining the quality and market appeal of strawberry-enriched yogurt. These results served as guidance for food product developers aiming to balance nutritional quality, affordability, and consumer satisfaction in functional dairy products.