Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree

Abstract This study was targeted towards evaluating the outcome of partially substituting sugar with soursop puree at different proportions, varying pasteurization temperatures, storage durations and application sodium benzoate potassium sorbate as chemical preservatives on physiochemical, antioxidant microbial qualities yoghurt. There a strong correlation ( R 2 = 0.7, Adjusted 0.65) between syneresis water-holding capacity yoghurt substitution increased. At 50% in production, DPPH radical scavenging activity, total phenolic content, vitamin C, carbohydrate, protein, ash contents increased to 34.40%, 1.25 mg GAE/L, 58.50 mg/100 g, 29.26, 4.02 0.69%, respectively. Storage duration does not have significant influence proximate composition samples. However, C content decreased when temperature more than 80 °C. The growth lactic acid bacteria ranged 2.9 × 10 5 2.16 6 CFU/ml. use inhibited yeast while mould from 1.0 CFU/ml 3.05 preservatives. Coliform absent all samples or without information would be valuable development quality control. Graphical