Evaluation of the Influence of the Incorporation of Soursop (<i>Annona </i><i>muricata</i>) Juice on the Quality and Stability of a Fermented Yogurt

Moriken Sangare; Mamady Diawara; Aissatou Yaye Diallo; Yawa Rosaline Millimono

doi:doi:10.11648/j.ijnfs.20261502.14

Research Article |

| Peer-Reviewed

Evaluation of the Influence of the Incorporation of Soursop (Annona muricata) Juice on the Quality and Stability of a Fermented Yogurt

Moriken Sangare^*

, Mamady Diawara

, Aissatou Yaye Diallo

, Yawa Rosaline Millimono

Published in International Journal of Nutrition and Food Sciences (Volume 15, Issue 2)

Received: 8 March 2026 Accepted: 18 March 2026 Published: 27 March 2026

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

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 (Annona muricata) 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.

Published in	International Journal of Nutrition and Food Sciences (Volume 15, Issue 2)
DOI	10.11648/j.ijnfs.20261502.14
Page(s)	50-63
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2026. Published by Science Publishing Group

Keywords

Evaluation, Yogurt, Quality, Soursop Juice (Annona muricata), Incorporation

References

[1]	M. Saheed, S. Akeem, O. Raji, E. Oluwaferanmi, Kinetic acidification and quality composition of yoghurt produced with soursop puree, J. Food Meas. Charact. 16 (2022) 2229–2239. https://doi.org/10.1007/s11694-022-01339-9
[2]	S. Nagaoka, Yogurt Production. In: Kanauchi, M. (eds) Lactic Acid Bacteria. Methods in Molecular Biology, vol 1887. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4939-8907-2_5 2018.
[3]	M. Lutchmedia, R. Ramlal, N. Badrie, I. Chang-Yen, Nutritional and sensory quality of stirred soursop (Annona muricata L.) yoghurt, Int. J. Food Sci. Nutr. 55 (2004) 407–414. https://doi.org/10.1080/09637480400002800
[4]	M. eps. D. Mehdia, Formulation and characterization of a yogurt supplemented with flaxseed powder. Sci. Aliment. 115 (2019) 1.
[5]	S. Bedrouni, B. Nawal, Study of the biotechnological potential of lactic acid bacteria isolated from dairy products, 2021.
[6]	P. G. I. Dias, M. C. N. Jayasooriya, Enhancing the Physiochemical and Antioxidant Properties of Stirred Yoghurt by Incorporating Soursop (Annona Muricata), Int. J. Life Sci. Res. 5 (2017) 69–77.
[7]	S. Gajalakshmi, S. Vijayalakshmi, D. R. V, Phytochemical and pharmacological properties of Annona muricata : a review, Int. J. Pharm. Pharm. Sci. 4 (2012) 14–17.
[8]	I. U. Nwaehujor, G. A. Olatunji, O. A. Fabiyi, S. A. Akande, Antioxidant and anti-inflammatory potential, and chemical composition of fractions of ethanol extract of Annona muricata leaf, RUHUNA J. Sci. 11 (2020) 131–142. http://doi.org/10.4038/rjs.v11i2.92
[9]	Mojolaoluwa, O. Y. Deborah, O. M. Oluwatoyin, U. E. Sunday, Microbial Quality Analysis and Nutritional Composition of Soursop Juice Under Different Storage Conditions, World Sci. News 200 (2025) 104–118.
[10]	S. S. Senadeera, P. H. P. Prasanna, N. W. I. A. Jayawardana, D. C. S. Gunasekara, P. Senadeera, A. Chandrasekara, Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp, Heliyon (2018) e00955. https://doi.org/10.1016/j.heliyon.2018.e00955
[11]	B. O. T. Ifesan, V. O. Oyerinde, O. S. Jimoh, Quality evaluation and sensory properties of yoghurt produced from tiger nut (Cyperus esculentus), Coconut (Cocos nucifera), Soursop (Annona muricata) and Conophor nut (Tetracarpidium conophorum), (2019).
[12]	R. Tasmina, A. Tanzia, S. Iftikharun, Nessa, H. Naima, Microbiological Analysis Of Raw Milk, Pasteurized Milk And Yogurt Samples Collected From Different Areas Of Dhaka City, Bangladesh, J. Bangladesh Acad. Sci. 39 (2015) 31–36.
[13]	S. S. Hassan, I. N. A. Fadzil, H. N. M. Yazid, A. Yusoff, K. A. Khalil, Effects of double emulsification on lactobacillus plantarum nbrc 3070 stability and physicochemical properties of soursop juice during storage, Asia-Pacific J. Mol. Biol. Biotechnol. 28 (2020) 11–25. https://doi.org/10.35118/apjmbb.2020.028.4.02
[14]	M. Forest, T. Afforestation, Preparation and Nutritional Evaluation of Soursop Juice as Partial Replacement for Dairy Milk in Yoghurt Production, J. App 28 (2024) 3573–3578.
[15]	N. J. Deedam, P. E. Mbah, Proximate composition, sensory properties and microbiological status of granola substituted with soursop flour (Annona muricta) for household consumption, 2020. https://doi.org/10.31248/rjfsn2020.097
[16]	M. Saheed Sanusi, M. Olushola Sunmonu, A. Raji, A. Alaka, A. Abdulazeez, V. Auhoiza Joshua, Impacts of Pasteurisation Temperature, Preservatives, Storage Duration and Soursop Puree Substitution for Sugar on Physicochemical, Antioxidant and Microbial Properties of Set-Type Yoghurt, (2022) 1–12.
[17]	S. O. A. O. A. E. O. Azeez, L. A. Adedokun, Production and quality evaluation of ice cream with inclusive of soursop, (2020) 156–164.
[18]	M. Çam, E. Fatma, A. Duygu, D. Merve, Enrichment of Functional Properties of Ice Cream with Pomegranate By-products, J. Food Sci. C1543 78 (2013) 1543–1550. https://doi.org/10.1111/1750-3841.12258
[19]	R. Rodrıguez, J. Ana, F.-B. Juan, G. Rafael, H. Antonia, Dietary fibre from vegetable products as source of functional ingredients, Trends Food Sci. Technol. 17 17 (2006) 3–15. https://doi.org/10.1016/j.tifs.2005.10.002
[20]	B. M, R. Bouchatal, Attempt to develop a functional yogurt sweetened with date powder. Akli Mohand Oulhadj – Bouira Faculte, 2020.

Cite This Article

Plain Text BibTeX RIS

APA Style

Sangare, M., Diawara, M., Diallo, A. Y., Millimono, Y. R. (2026). Evaluation of the Influence of the Incorporation of Soursop (Annona muricata) Juice on the Quality and Stability of a Fermented Yogurt. International Journal of Nutrition and Food Sciences, 15(2), 50-63. https://doi.org/10.11648/j.ijnfs.20261502.14

Copy | Download

ACS Style

Sangare, M.; Diawara, M.; Diallo, A. Y.; Millimono, Y. R. Evaluation of the Influence of the Incorporation of Soursop (Annona muricata) Juice on the Quality and Stability of a Fermented Yogurt. Int. J. Nutr. Food Sci. 2026, 15(2), 50-63. doi: 10.11648/j.ijnfs.20261502.14

Copy | Download

AMA Style

Sangare M, Diawara M, Diallo AY, Millimono YR. Evaluation of the Influence of the Incorporation of Soursop (Annona muricata) Juice on the Quality and Stability of a Fermented Yogurt. Int J Nutr Food Sci. 2026;15(2):50-63. doi: 10.11648/j.ijnfs.20261502.14

Copy | Download

@article{10.11648/j.ijnfs.20261502.14,
  author = {Moriken Sangare and Mamady Diawara and Aissatou Yaye Diallo and Yawa Rosaline Millimono},
  title = {Evaluation of the Influence of the Incorporation of Soursop (Annona muricata) Juice on the Quality and Stability of a Fermented Yogurt},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {15},
  number = {2},
  pages = {50-63},
  doi = {10.11648/j.ijnfs.20261502.14},
  url = {https://doi.org/10.11648/j.ijnfs.20261502.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20261502.14},
  abstract = {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 (Annona muricata) 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.},
 year = {2026}
}

Copy | Download

TY  - JOUR
T1  - Evaluation of the Influence of the Incorporation of Soursop (Annona muricata) Juice on the Quality and Stability of a Fermented Yogurt
AU  - Moriken Sangare
AU  - Mamady Diawara
AU  - Aissatou Yaye Diallo
AU  - Yawa Rosaline Millimono
Y1  - 2026/03/27
PY  - 2026
N1  - https://doi.org/10.11648/j.ijnfs.20261502.14
DO  - 10.11648/j.ijnfs.20261502.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 50
EP  - 63
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20261502.14
AB  - 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 (Annona muricata) 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.
VL  - 15
IS  - 2
ER  -

Copy | Download

Author Information

Moriken Sangare

Department of Food Technology and Control, Higher Institute of Sciences and Veterinary Medicine of Dalaba, Dalaba, Guinea

Contact Email

http://orcid.org/0000-0003-2995-6201
Mamady Diawara

Guinean Agronomic Research Institute (IRAG), Kaloum Peninsula, Conakry, Guinea

http://orcid.org/0009-0001-5380-3267
Aissatou Yaye Diallo

Department of Food Technology and Control, Higher Institute of Sciences and Veterinary Medicine of Dalaba, Dalaba, Guinea

http://orcid.org/0009-0001-1278-6544
Yawa Rosaline Millimono

Guinean Agronomic Research Institute (IRAG), Kaloum Peninsula, Conakry, Guinea

http://orcid.org/0009-0009-3931-9119

Download PDF

Submit an Article

Sections

Plain Text BibTeX RIS

APA Style

Sangare, M., Diawara, M., Diallo, A. Y., Millimono, Y. R. (2026). Evaluation of the Influence of the Incorporation of Soursop (Annona muricata) Juice on the Quality and Stability of a Fermented Yogurt. International Journal of Nutrition and Food Sciences, 15(2), 50-63. https://doi.org/10.11648/j.ijnfs.20261502.14

Copy | Download

ACS Style

Sangare, M.; Diawara, M.; Diallo, A. Y.; Millimono, Y. R. Evaluation of the Influence of the Incorporation of Soursop (Annona muricata) Juice on the Quality and Stability of a Fermented Yogurt. Int. J. Nutr. Food Sci. 2026, 15(2), 50-63. doi: 10.11648/j.ijnfs.20261502.14

Copy | Download

AMA Style

Sangare M, Diawara M, Diallo AY, Millimono YR. Evaluation of the Influence of the Incorporation of Soursop (Annona muricata) Juice on the Quality and Stability of a Fermented Yogurt. Int J Nutr Food Sci. 2026;15(2):50-63. doi: 10.11648/j.ijnfs.20261502.14

Copy | Download

@article{10.11648/j.ijnfs.20261502.14,
  author = {Moriken Sangare and Mamady Diawara and Aissatou Yaye Diallo and Yawa Rosaline Millimono},
  title = {Evaluation of the Influence of the Incorporation of Soursop (Annona muricata) Juice on the Quality and Stability of a Fermented Yogurt},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {15},
  number = {2},
  pages = {50-63},
  doi = {10.11648/j.ijnfs.20261502.14},
  url = {https://doi.org/10.11648/j.ijnfs.20261502.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20261502.14},
  abstract = {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 (Annona muricata) 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.},
 year = {2026}
}

Copy | Download

TY  - JOUR
T1  - Evaluation of the Influence of the Incorporation of Soursop (Annona muricata) Juice on the Quality and Stability of a Fermented Yogurt
AU  - Moriken Sangare
AU  - Mamady Diawara
AU  - Aissatou Yaye Diallo
AU  - Yawa Rosaline Millimono
Y1  - 2026/03/27
PY  - 2026
N1  - https://doi.org/10.11648/j.ijnfs.20261502.14
DO  - 10.11648/j.ijnfs.20261502.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 50
EP  - 63
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20261502.14
AB  - 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 (Annona muricata) 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.
VL  - 15
IS  - 2
ER  -

Copy | Download