Evaluation of the Influence of the Incorporation of Soursop (iAnnona /iimuricata/i) Juice on the Quality and Stability of a Fermented Yogurt

Yogurt is one of the most widely consumed fermented dairy products worldwide. This study aimed to produce yogurts with an enhanced nutritional profile. This study evaluated the influence of incorporating soursop (iAnnona /iimuricata/i) juice on the quality and stability of fermented yogurt by comparing a control sample without juice and three formulations enriched at 10%, 15%, and 20%. Microbiological analyses confirmed the absence of total and fecal coliforms, staphylococci, and sulfite-reducing anaerobes, while total aerobic mesophilic flora remained well below international standards (6–560 CFU/mL). Physicochemical parameters varied significantly depending on the level of incorporation: titratable acidity increased from 1.81% (control) to 3.49% (20%), pH ranged between 4.03 and 4.10, dry matter content varied from 31.80% to 33.72%, protein content rose from 6.26% (control) to 12.58% (20%), carbohydrates decreased from 26.72% to 23.62%, fat content ranged from 0.17% (control) to 2.85% (10%), and total ash content varied between 0.41% and 2.05%. Sensory evaluation revealed higher acceptability for yogurts containing 10% and 15% juice, with improved aroma and texture, while the 20% formulation showed increased acidity and altered texture. Overall, the incorporation of soursop juice enhanced the nutritional profile and sensory qualities of yogurt while maintaining compliance with microbiological standards, positioning soursop-enriched yogurt as a promising innovation to diversify local fermented dairy products and meet consumer expectations for natural and health-oriented foods.