Evaluation of nutritional qualities of mulberry (Morus alba)-based yoghurt

An experiment was conducted to enhance the nutritional qualities of yoghurt by fortification with mulberry (Morus alba L.), which is a rich source of anthocyanins, potassium and calcium. The yoghurt, a fermented dairy product having ample probiotic values, was prepared by mixing milk and pulp of mulberry. The fruits of mulberry accession, MI497, were taken in different ratio, viz. 10, 15, 20, 25 and 30%. The mixture was inoculated with curd @5% and incubated at 45 ± 2°C for five hours. The final product obtained had attractive pink colour, pleasant taste and flavour, and good consistency. During sensory evaluation on the basis of colour, consistency, flavour and taste, mulberry yoghurt prepared from T₁ (90% of milk and 10% of mulberry pulp) was found to be best, obtaining a score of 8.5 out of 10. It had anthocyanin content as high as 10.9% mg and dietary fibre 0.16%. On the basis of probiotic, nutritional and sensory properties, mulberry fortified yoghurt may find good acceptance among consumers and has vast market potential.