Development and Characterization of Synbiotic Yogurt Enriched with Banana Extract: A Comparative Analysis of Physicochemical, Nutritional, and Sensory Attributes

Abstract

This paper critically discussed the preparation of a new synbiotic yogurt fortified with banana extract (BEY). Its physicochemical, nutritional, and sensory profiles were the main objectives of the study, and the study compared the product to the traditional simple yogurt. This was added with 15% (w/w) of banana extract after a blanching treatment to inactivate polyphenol oxidase. The findings showed that enrichment significantly (p < 0.05) changed the following important parameters: pH was raised by 1.58 to 4.58, viscosity was increased by 48 to 1850 mPa s, and syneresis was decreased by 43 to 8.6. BEY was found to have increased amounts of dietary fiber (1.6 g/100g), potassium (312 mg/100g), vitamin B6 (0.285mg/100g), and total polyphenols (142.6 mg GAE/100g), which defines its functionality. The sensory analysis indicated higher acceptance of BEY (8.6 vs. 6.5 on a 9-point hedonic scale), with the large changes in the aspects of sweetness, texture, and the overall taste ratio. The results verify that banana extract is a multifunctional food additive as it is a natural sweetener, a natural texturizer, a natural stabilizer, and a fortifier. The study can offer a scientific basis for developing a clean-label, health dairy product that will support consumer preference toward functional foods through the natural synergy between yogurt probiotics and banana prebiotics.