Development of functional yogurt enriched with Andean blueberry (Vaccinium floribundum Kunth): Bioactive compounds, physicochemical properties, microbiological quality and sensory acceptability

Andean fruits such as Vaccinium floribundum Kunth, known as “Macha macha” in the high Andean regions of rural Peru, are highly prized for their distinctive color, bioactive compounds, nutritional value, and nutraceutical properties, which enhance the flavor of yogurt. This study aimed to develop a functional yogurt enriched with Vaccinium floribundum Kunth (Andean blueberry) jelly and to evaluate its physicochemical properties, bioactive compounds, microbiological quality, and sensory acceptability. Four formulations were prepared, including a control and treatments containing 5%, 10%, and 15% fruit jelly, and their physicochemical and nutritional properties were determined using official AOAC methods (following AOAC 984.13 for milk protein); Sensory acceptability was also evaluated using affective tests with a 7-point hedonic scale (N = 30 panelists). The addition of 15% fruit jelly (T3) significantly increased the total solids content to 13.85 ± 0.01 (g/100 g) compared to the control at 13.51 ± 0.02 (g/100 g) and adjusted the apparent viscosity to 1481. 3 Pa·s, improving the jelly’s consistency. Treatment T3 showed an additive contribution of total phenolic compounds and anthocyanins, and exhibited a substantial increase in antioxidant capacity as measured by DPPH radical scavenging activity. Regarding the microbiological analysis after 14 days of refrigerated storage at 4–7°C, the T3 sample exhibited a significant inhibitory effect on the bacterial count (< 10 CFU/g) compared to the control sample. Sensory evaluation revealed that the T3 treatment had the highest sensory acceptability (p < 0.05) in terms of color, flavor, and consistency. In conclusion, the formulation containing 15% V. floribundum Kunth jelly represents a viable technological alternative in the production of blended yogurt, offering superior sensory characteristics, microbiological stability, and greater antioxidant value, with a focus on human health in dairy products.