FORTIFICATION OF SET YOGURT WITH CITRUS PEEL POWDER – EFFECT ON PHYSICOCHEMICAL AND SENSORY PROPERTIES

Abstract

Yogurt is a widely consumed fermented dairy product valued for its nutritional and functional properties. Fortification of yogurt with fiber-rich materials, such as fruit by-products, has gained increasing attention as a means to enhance its health-promoting properties and functional value. In the present study, yogurt was fortified with lemon and lime peel powders at concentrations of 0.25%, 0.50%, and 0.75%, and the resulting samples were evaluated for their physicochemical and sensory properties. Citrus peel addition significantly affected pH and titratable acidity, which remained within acceptable ranges, while protein and fat contents were not influenced by fortification, indicating compositional stability. Yogurt samples containing lime peel powder exhibited higher total fiber content, highlighting the nutritional advantage of fortification. Incorporation of citrus peel powders improved viscosity and reduced syneresis, enhancing texture, and positively influenced color and appearance, especially at lower inclusion levels. Among the formulations, yogurt with 0.50% lemon peel achieved the highest overall sensory acceptability. These findings demonstrate that lemon and lime peel powders can serve as effective functional fortifying agents in yogurt, with 0.50% inclusion offering an optimal balance of nutritional enhancement, improved textural quality, and consumer preference.