Physico-chemical and sensory characterization of camel milk yogurt enriched with persimmon (diospyros kaki) fruit

Background. Although camel milk is widely recognized for its nutritional value and pharmaceutical benefits, processing technology and consumer acceptability of its yogurt still need to be improved due to poor curd formation, taste, and flavor. Persimmon is a fruit known for its sweet and tangy flavor and is popular in many parts of the world.Materials and methods. In this study, gelatin was used to manufacture camel milk yogurt to obtain an adequate level of firmness. Afterward, to enhance sensory characteristics and consumer acceptance of camel milk yogurt, persimmon pulp was added as a natural additive at different levels (3%, 5%, and 10%). Subsequently, the camel milk yogurt enriched with Diospyros kaki L. fruit was chemically analyzed and assessed for viscosity and sensory perception.Results. 1% gelatin and 1.2% starter culture containing Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus demonstrated the ability to form a good gel, reduce fermentation time to 6 hours, and improve consistency. Furthermore, adding persimmon pulp significantly enhanced the sensory characteristics of camel milk yogurt. Finally, the 5% level of persimmon pulp was the most preferred by consumers.Conclusion. These findings open up promising opportunities for enhancing camel milk yogurt's quality and market appeal, making it a more desirable and nutritious choice for consumers.