Development and characterization of okra-enriched yoghurt

Abstract

In recent years, there has been a growing global demand for functional foods that deliver health benefits beyond basic nutrition. Yogurt, a widely consumed fermented dairy product, is prized for its high protein, probiotic content, and calcium bioavailability, making it a strong candidate for further nutritional enhancement. In Uganda, yogurt is an emerging dietary tool not only for improving gut health and overall nutrition but also for promoting social and economic opportunities through small-scale dairy processing. However, despite its popularity, limited research has focused on fortifying yogurt with locally available, plant-based functional ingredients such as okra, a nutrient-rich vegetable known for its fiber, mucilage, vitamins, minerals, and antioxidant properties. Currently, the incorporation of okra into yogurt remains underexplored, largely due to formulation challenges that involve balancing okra's nutritional benefits with the preservation of yogurt’s sensory appeal. This study, therefore, sought to bridge this gap by developing and evaluating okra-enriched yogurt formulations, with a focus on optimizing sensory quality, shelf life, and physicochemical stability. Yogurt was prepared with varying concentrations of okra extract (0%, 5%, 10%, 15%, and 20%) and assessed for pH, titratable acidity, syneresis, texture, and sensory properties. The results showed that okra significantly enhanced yogurt’s functional properties by reducing syneresis (from 32.5% in the control to 23.5% in the 20% okra sample), stabilizing pH, and buffering acidity, thereby extending shelf life from 14 days (control) to over 20 days in higher-concentration samples. Sensory analysis identified 10% and 15% okra concentrations as the most acceptable in terms of taste, texture, and appearance. In conclusion, okra enrichment, particularly at 15% concentration, provides an effective formulation for producing functional yogurt with enhanced physicochemical and sensory qualities while extending shelf life. The study demonstrates that okra’s natural mucilage contributes to yogurt stabilization, while its bioactive compounds add health-promoting value. These findings not only validate okra’s use in functional dairy development but also support local innovation in Uganda’s food system, offering a nutritious, culturally adaptable, and economically viable yogurt variant that aligns with current consumer and public health interests.