Abstract:
The research aimed to develop watermelon yogurt and evaluate its quality over a 7-day storage period, focusing on protein, fat, vitamin C, moisture, pH, and sensory attributes. Protein levels ranged from 3.48 % to 3.72 %, with the highest fat content (3.40% to 3.62%) observed in sample C. Sample C also had the highest vitamin C concentration, ranging from 16.35 to 16.46 mg/100 ml. Moisture content varied between 80.02% and 87.08%, peaking in sample C. pH levels fluctuated from 4.23 to 4.50, with the highest pH in sample C. All samples showed variations in their proximate compositions during the storage period. In the sensory analysis, participants used a 9-point hedonic scale to rate the yogurt's color, flavor, texture, taste, aroma, and overall acceptability. Sample A achieved an average score of (7.27) for color, (7.13) for flavor, (6.86) for texture, (7.47) for taste, (6) for aroma, and (7.6) for overall acceptability. In comparison, Sample B recorded higher averages (7.87) for color, (7.33) for flavor, (7.67) for texture, (7.6) for taste, (8.27) for aroma, and (7.87) for overall acceptability. Sample C, on the other hand, received lower scores, with an average of (6.47) for color, (5.93) for flavor, (5.87) for texture, (6) for taste, (5.07) for aroma, and (7.27) for overall acceptability. Initially, all samples had a microbial count of 3.0×105 CFU/ml, but by day 7, this count increased in all samples, with sample C showing the highest count of 6.0×105 CFU/ml. Therefore, while samples A and B are suitable for production, sample B is recommended as the better option.
