Physicochemical Properties, Nutritional Composition, Probiotic Viability, and Consumer Acceptance of Yogurt Fortified with Sacha Inchi Flour

Zarinah Zakaria; Muhammad Imman Haiqal  Saari; Nurul Zaizuliana  Rois Anwar; Norshazila  Shahidan; Nurul  Huda; Ria Dewi  Andriani

Authors

Zarinah Zakaria Faculty of Bioresources and Food Industry, Sultan Zainal Abidin University, Terengganu, 22200 Malaysia
Muhammad Imman Haiqal Saari Faculty of Bioresources and Food Industry, Sultan Zainal Abidin University, Terengganu, 22200 Malaysia
Nurul Zaizuliana Rois Anwar Faculty of Bioresources and Food Industry, Sultan Zainal Abidin University, Terengganu, 22200 Malaysia
Norshazila Shahidan Faculty of Science and Technology, Programme of Food Technology, Islamic Science University of Malaysia, Negeri Sembilan, 71800 Malaysia
Nurul Huda Postgraduate School, Brawijaya University, East Java, 65145 Indonesia
Ria Dewi Andriani Faculty of Animal Science, Brawijaya University, East Java, 65145 Indonesia

Keywords:

Sacha inchi flour, Functional yogurt, Probiotic viability, Nutritional composition

Abstract

This study investigated the fortification of yogurt with Sacha inchi flour, focusing on its physicochemical properties, nutritional composition, probiotic viability, and consumer acceptance. Yogurt was prepared with varying concentrations of Sacha inchi flour (control, 1, 2.5, and 5% w/v) and stored under refrigeration for 21 d. Fortification significantly increased protein, fat, ash, fiber, and caloric content, while reducing moisture (p<0.05). Viscosity and water-holding capacity were enhanced, whereas syneresis and titratable acidity decreased. Color values (L*, a*, b*) showed a gradual reduction during storage. The viability of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus remained above the therapeutic threshold of 10⁶ cfu/mL throughout storage, with higher counts observed at increased flour concentrations. Sensory evaluation using a 7-point hedonic scale indicated that yogurt fortified with 1% Sacha inchi flour achieved the highest acceptability, comparable to the control. In contrast, higher concentrations reduced preference due to flavor modifications. Overall, Sacha inchi flour demonstrated potential as a functional ingredient that enhances the nutritional profile of yogurt, supports probiotic viability, and maintains consumer acceptability at lower inclusion levels. These findings highlight its application in the development of functional dairy products with added health benefits.

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