Physicochemical Properties, Sensory Acceptance and Storage Stability of Yogurt Flavored with Refractance Window Dried Passion Fruit Powder

Aims: The study evaluated the use of refractance window dried passion fruit powder as a flavoring for yogurt.
 Place and Duration Study: Department Food Technology Nutrition, Makerere University, Kampala-Uganda between October 2020 January 2021.
 Methodology: Passion pulp was mixed in carboxymethyl cellulose using laboratory drier.
 Plain yogurt flavored with 2% powder. flavored, plain commercial were analyzed physico-chemical sensory properties. Statistical analyses performed XLSTAT all results considered to be significant at P<0.05.
 Results: pH values titratable acidity yogurts ranged from 4.67 3.77 1.21% 2.89%, respectively throughout 14 day storage period. apparent viscosity increased significantly during 413.76 cP 525.20 cP, syneresis 25.6% 32.2%, vitamin C content 0.69 mg/100 g 1.91 g, carotenoid 0.55 µgRAE 1.07 µgRAE, phenolic 0.50 GAE 8.01 GAE, whereas total antioxidant activity 0.21mg/100g VCE 9.96mg/100g VCE. For types, there no change (p<0.05) any parameters (flavor, color, mouth feel, consistency, taste overall acceptability) over period days.
 Conclusion: Addition resulted levels C, beta carotenoid, activity, comparison yoghurt vanilla yogurt. This will provide consumers more nutritious options thereby improving nutrition consumers.