FUNCTIONAL PROPERTIES OF YOGURT PREPARED USING A BLEND OF ALMOND MILK (Prunus dulcis) AND PEANUT MILK (Arachis hypogaea L.)

In response to the growing demand for plant-based alternatives, yogurt blends prepared from almond milk (Prunus dulcis) and peanut milk (Arachis hypogaea L.) were developed and assessed.Two yogurt blends were formulated: Yogurt Blend 1 (25 mL almond milk: 75 mL peanut milk) and Yogurt Blend 2 (75 mL almond milk : 25 mL peanut milk).Phytochemical analysis demonstrated higher phenol and flavonoid content in Yogurt Blend 1, attributed to its higher peanut milk content.Antioxidant potential, measured by DPPH assay, showed strong radical scavenging activity in both blends, with Yogurt Blend 2 displaying a lower IC50 value.Probiotic counts were higher in Yogurt Blend 2, meeting FSSAI standards, and physicochemical assessment showed that Yogurt Blend 2 had a lower pH indicating increased fermentation and the titratable acidity range was lower in both the yogurts compared to commercially available yogurts.The study concludes that both yogurt blends offer significant antioxidant and probiotic benefits, serving as plant-based alternatives for consumers seeking functional and health-promoting products.