International Journal of Horticulture and Food Science
2025, Vol. 7, Issue 1, Part C
Preparation and characterisation of purple dragon fruit (Hylocereus costaricensis) yogurt
Aiswarya VG and Rachana CR
This study aimed to\r\ndevelop and characterize purple dragon fruit (Hylocereus costaricensis)\r\nyogurt by evaluating its physicochemical, antioxidant, and sensory properties.\r\nYogurt was prepared using standardized milk (3.5% fat, 11.0% solids-not-fat)\r\nwith varying concentrations of dragon fruit pulp (3%, 5%, and 7%). The results\r\nshowed that increasing pulp concentration significantly influenced yogurt\r\nproperties. Lactic acid content increased from 0.46% in the control to 1.10% in\r\nthe 7% pulp yogurt, while pH decreased from 5.21 to 4.28. Antioxidant activity\r\nimproved remarkably, with %RSA values rising from 20.06% (control) to 49.63%\r\n(7% pulp). Sensory evaluation on a 9-point hedonic scale indicated enhanced\r\ncolor and appearance at higher pulp levels, with the highest rating (9.00)\r\nobserved in 7% pulp yogurt. However, consistency slightly declined, while\r\nflavor and overall acceptability remained favorable. These findings suggest\r\nthat dragon fruit pulp enhances the functional and nutritional properties of\r\nyogurt, making it a promising ingredient for value-added dairy products.