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Abstract

This study was conducted in 1404 (Hijri Shamsi) in the laboratory of the Horticulture Department, Faculty of Agriculture, Kabul University. The research evaluated the quality and acceptability of yogurt flavored with apple and grape juices. The experiment was designed using a Completely Randomized Design (CRD) and included seven treatments, each replicated three times. The yogurt samples used in the study were stored under refrigeration for eight days to assess quality changes. Chemical parameters such as Total Soluble Solids (TSS), pH, reducing sugars, non-reducing sugars, total sugars, and acidity were analyzed. Sensory parameters, including appearance, color, taste, aroma, texture, and overall acceptability, were also evaluated, along with an economic assessment. The results showed that adding 10% apple juice to plain yogurt preserved its quality and achieved the highest sensory acceptability. The study also indicated that when stored under refrigeration, the yogurt remained suitable for consumption for up to eight days.

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Animal Health Climate Change Disease Prevalence Heat Stress Nutritional Deficiency Research Depth

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Farhat, H., & Salari, H. (2026). Evaluation of quality and acceptability of yogurt flavored with apple and grape juices. Journal of Natural Sciences – Kabul University, 8(4), 57–82. https://doi.org/10.62810/jns.v8i4.544
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