Processed Dairy Products with the Addition of a Fruit Component

Abstract

Processed dairy products are valued for their creamy texture, mild flavor, and versatility across various applications. Enhancing their sensory and functional properties with natural ingredients like fruits can further increase their consumer appeal. This thesis aimed to assess the incorporation of mango puree (0-20% w/w) into processed dairy products with two dry matter levels (40% w/w and 45% w/w) to improve their sensory, textural, and rheological qualities. Ten sample formulations were developed and analyzed for dry matter, pH, water activity, color attributes (L*, a*, b*), texture characteristics (hardness, stickiness, spreadability), rheological properties, and sensory attributes. Mango puree addition significantly reduced hardness, storage, loss and complex moduli and complex viscosity, particularly at 40% w/w dry matter. Color analysis showed enhanced redness and yellowness and reduced lightness with increasing mango content. Sensory evaluation indicated that products with 15%-20% w/w mango puree regardless dry matter content achieved the best balance between flavor, texture, and appearance and were the most preferable. These findings support the use of mango puree as a natural enhancer in processed dairy products. Further research is recommended on alternative fruits, plant-based formulations, and large-scale consumer testing.