Physicochemical, Nutritional and Bioactive Qualities of Yoghurt Produced by Enriching Whole Milk with Mango Pulp

Abstract Mango (Mangifera indica L.) pulp is rich in minerals, vitamins, phytonutrients and bioactive compounds. In this study yoghurt was prepared from blends of whole milk and mango pulp. The chemical composition, vitamins, phytonutrients and antioxidants were evaluated using standard methods. Sensory qualities were evaluated using a 9-point hedonic scale carried out by 20 semi-trained panelists. Statistical analysis was carried out using SPSS, version 25.0 software. The results showed that samples supplemented with mango pulp had better sensory qualities and overall acceptability. In addition, yoghurts with the blends of mango pulp and whole milk had improved phytonutrients, vitamins and antioxidants. The physicochemical properties of the yoghurt with and without mango pulp were within the acceptable standards for yoghurts. Microbial analysis showed that all the samples were microbiologically safe for consumption. Therefore, yoghurt made from blends of milk and mango pulp had better nutritional and physicochemical properties, and it is also safe for consumption.