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Abstract

Fruit juices are rich sources of vitamins, minerals, and antioxidants, and their incorporation significantly enhances the nutritional value, sensory quality, and consumer acceptability of yogurt. In this review, scientific studies published over the past ten years (2015 – 2025) were collected and analyzed to provide a clear understanding of the effects and optimal levels of different fruit juices in yogurt. The findings indicate that apple, pomegranate, strawberry, mango, blueberry, banana, apricot, and fig juices positively influence yogurt color, texture, viscosity, flavor, and aroma, thereby improving overall product acceptability. Furthermore, it was demonstrated that an optimal fruit juice concentration of 10–15% is most effective in maintaining quality stability, preserving structural integrity, and ensuring desirable storage performance. Fruit juice–enriched yogurt can meet diverse consumer dietary needs and contribute to public health improvement.

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Fermentation Flavored Fruit Flavor Milk Yogurt

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Farhat, hamidullah, & Salari, H. (2026). Evaluation of the Quality and Acceptability of Fruit Juice–Enriched Yogurt. Journal of Natural Sciences – Kabul University, 9(1), 43–56. https://doi.org/10.62810/jns.v9i1.554
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