Abstract            Volume:14  Issue-8  Year-2026         Original Research Articles

Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com

This study explored the development of a yoghurt product flavoured with masau (Ziziphus mauritiana) and assessed its physicochemical, sensory, and microbiological properties, along with its shelf-life. Masau fruits were processed into paste, powder and liquid extract, however the paste was selected as the most suitable flavouring based on sensory attributes evaluation. Raw milk was pasteurized, homogenized, and fermented using a mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, then flavoured with masau paste and eventually preserved with potassium sorbate. Two masau flavoured yoghurt variants (sweetened & non-sweetened) were further evaluated for nutrient composition and consumer acceptability using a 9-point Hedonic scale. All masau flavoured yoghurt were preferred overall, especially when sweetened. A masau flavoured yoghurt nutritional analysis showed values of 5.46% carbohydrate, 2.01% fat, 3.11% protein, and 51 kcal/100 grams. Shelf-life tests indicated that the preserved yoghurt remained stable for up to 15 days under refrigeration, supporting its potential as a nutritious, locally inspired dairy product.

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