Characterization of functional yogurt enriched with liquid sugarcane molasses: physicochemical, sugar profile, color properties, and liquid chromatography-mass spectrometry profiling of molasses phenolic acids.

Sugarcane molasses, a by-product of the sugar industry, is rich in carbohydrates, minerals, and nutritional fiber; it can be used as a useful component in dairy products. The purpose of the present work is to evaluate the effects of incorporating sugarcane molasses at 0%, 10%, and 20% on the chemical composition, sugar content, color properties, and antioxidant activity of yogurt samples. Increasing the concentration of sugarcane molasses resulted in higher content of crude ash, titratable acidity, yellowness index, and antioxidant activity, while significantly decreasing moisture, total fat, and crude protein contents. Depending on the level of incorporation, molasses, a source of sugars and bioactive compounds, had a substantial impact on the manufactured yogurts' proximate composition. Yogurt fortified with 20% molasses exhibited a higher yellow index and greater antioxidant activity than the control and other experimental groups. The incorporation of low-cost sugarcane molasses at appropriate concentrations can therefore improve the nutritional quality, enhance sensory properties, and consequently contribute to the preservation of yogurt.