Development of Yogurt enriched with refractance window dried tamarind pulp powder

Abstract

Consumers are becoming increasingly demanding in the search for foods that, in addition to being nutritious, promote health and well-being. Thus, the dairy industry has sought to develop functional foods with these characteristics. Therefore, this study assessed the effect of adding tamarind pulp powder at 3%, 5%, and 7% concentration levels produced using refractance window drying on the physicochemical properties (pH, titratable acidity, syneresis, viscosity, vitamin C, and total phenolic content) and sensory parameters of yogurt. Adding TPP significantly (p < 0.05) impacted color, after-taste, and overall acceptability. However, no significant differences (p < 0.05) were observed in taste, flavor, and thickness across the 3%, 5%, and 7% TPP concentrations. Notably, the inclusion of TPP resulted in lower liking scores across all parameters, particularly at higher TPP levels. Furthermore, TPP addition significantly (p < 0.05) decreased pH and increased titratable acidity, vitamin C, and phenolic content. In contrast, no significant differences in viscosity and syneresis were found between plain yogurt and 3% tamarind-flavored yogurt. This study, therefore, shows that the addition of tamarind pulp powder to plain yogurt can be used to make nutritious and acceptable yogurt.