Quality attributes of buffalo milk yogurt fortified with date and raisin pastes: physicochemical, textural, and sensory evaluation

Yogurt, while nutritious, is naturally low in bioactive compounds such as dietary fiber and phytochemicals. This study evaluated the effects of incorporating date dried paste (DDP) and raisin dried paste (RDP) at 2% and 4% levels on buffalo yogurt quality over 14 days of storage. Both DDP and RDP significantly reduced syneresis and darkened yogurt color. RDP notably enhanced total phenolic content five-fold, while DDP increased it four-fold, highlighting their antioxidant-boosting potential. Texture analysis showed improvements in firmness, consistency, and cohesiveness, with RDP-enriched yogurts exhibiting slightly greater gains. Viable bacterial counts also increased, indicating possible prebiotic-like effects. Sensory evaluation identified 2% RDP yogurt as the most acceptable formulation, balancing bioactivity with taste and texture. Overall, both fruit pastes improved nutritional and technological quality, with RDP having the greatest effect on phenolic content and sensory acceptance, showing their potential as natural fortifiers for functional yogurts with enhanced bioactivity, product quality, and consumer appeal.