Abstract:
Yoghurt has been continually changed over time to provide a product with more appeal
and nutritional benefits. Fruit enhancement improves the nutritional content and flavor
of yoghurt, and it has a significant impact on yoghurt consumption and sales. This
review outlines the effects of the different modifications attempted in soursop yogurt.
The conclusions were derived from secondary data extracted from previously
published sources, which was then categorized and summarized. The conclusions of
the review were analyzed using research journals, books, reports, and online sites.
Annona muricata Linn. a tropical plant, has been used in the ethnomedicine as
treatment to a range of diseases, from common cold to cancer. Sri Lanka growing
soursop species are Katu anoda, Weli anoda, Matti anoda and, cherimoya. Because
soursop is a perishable and easily damaged fruit, it is transformed into various food
products to increase its shelf life. ln this study, antioxidant, chemical, microbiological,
and sensory attribute changes taking place during the production of probiotic yoghurt
using different concentrations of soursop pulp and nectar, soursop juice, and sour nectar
have been summarized. Sensory evaluation results indicated that yoghurt containing
soursop fruit pulp had better sensory scores than other treatments. Results of previous
researches revealed that most of the panelist accepted yoghurt made from 10% and
15% of sour mixture added yoghurt than other types of soursop yoghurt
