Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt

This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (mango pulp and sucrose contents) on the technological properties of seven formulations was investigated at three levels (4, 8, and 12%) under experimental design matrix. Ash, lipids, proteins, and energy value increased (p