Nutritional and sensory evaluation of yoghurt formulated from soy milk, pumpkin flesh and pumpkin seeds

¹ Postgraduate Student in Nutrition Science, Faculty of Medicine and Nutrition, IPB University, 16680 Bogor, Indonesia
² Nutritional Science Study Program, Faculty of Medicine and Nutrition, IPB University, Bogor, 16680 Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Soy milk is a plant-based alternative with a favourable nutritional profile and protein quality comparable to that of cow’s milk, making it suitable for fermented non-dairy products. Pumpkin flesh from Cucurbita moschata Duch provides β-carotene, whilst pumpkin seeds are a source of zinc, an essential micronutrient associated with immune function. This study aimed to evaluate the nutritional and sensory characteristics of yoghurt formulated from soy milk, pumpkin flesh and pumpkin seed milk. A completely randomised design was applied, consisting of a control formulation (soy-based yoghurt without pumpkin addition) and three modified formulations (F1 50:50; F2 40:60; F3 30:70 pumpkin flesh to pumpkin seed milk ratio). The experimental was conducted at the Laboratory of the Department of Community Nutrition, IPB University, from October 2022 to January 2023, involving 31 semi-trained panellists. Nutritional analysis was assessed using hedonic test. Data were analysed using one-way ANOVA followed by Duncan’s multiple range test (p<0.05). F3 was preferred, showing significantly higher acceptability and superior nutritional values, containing 2.5 mg/100 mL zinc and 144.37 μg/g β- carotene. The formulation demonstrated favourable sensory properties and micronutrient potential. Supporting its promise as a high-zinc yoghurt.