Authors : Elochukwu Chinwe U.

Volume/Issue : Volume 11 - 2026, Issue 3 - March

Google Scholar : https://tinyurl.com/bdf8bdtk

Scribd : https://tinyurl.com/yeauup39

DOI : https://doi.org/10.38124/ijisrt/26mar1510

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

Abstract : This study is aimed at comparing the physicochemical, sensory and mineral properties of yoghurt sweetened different sweeteners namely sugar, stevia and goron tula. The physicochemical properties examined include pH, viscosity, titratable acidity (TTA), total solids (TS) and brix while the minerals analyzed included calcium (Ca), magnesium (Mg), potassium (K), iron (Fe), and phosphorus (P). The yoghurt samples were prepared using standardized methods. The result of the physicochemical properties show that the pH values ranged from 2.58 to 4.06, viscosity varied from 40.63 to 97.43 cP. Titratable acidity values ranged from 0.85 to 1.75%, total solid values ranged from 13.71 to 35.90% while the brix content ranged from 10.72 to 33.00°Bx. The mineral composition indicates that calcium content ranged from 40.31 to 121.67 mg/100ml. Magnesium content varied from 18.67 to 26.60 mg/100ml. Potassium content ranged from 108.00 to 193.00 mg/100ml while the iron content varied from 2.00 to 9.30 mg/100ml. Finally, phosphorus content ranged from 50.80 to 128.33 mg/100ml. In the overall acceptability, the yoghurt sample prepared with goron tula compares favorably with the one prepared with sugar. The results demonstrated significant (p≤0.05) variations in all the parameters analyzed. These findings can be useful in determining the desired characteristics of yogurt.

Keywords : Yoghurt, Sugar, Stevia, Goron tula, Mineral.

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