关键词: 芒果果粒；谷物粉；稳定剂；酸奶

Abstract: In this paper, we use a three-level orthogonal array design to optimize fermentation conditions for the development of a cereal yogurt fortified with mango pulp. The results showed that yogurt which was evaluated to have a tender and smooth texture and a unique refreshing flavor was produced by addition of 8% of sugar, 2.5% of cereal flour, 0.15% of gelatin, 0.40% of modified starch and 0.15% of pectin to raw milk, inoculation of 250 DCU/t of DVS lactic acid bacteria and fermentation at 42.5 ℃ for 5 h followed by addition of 10% of mango and cooling with stirring.

Key words: mango；cereal flour；stabilizer；yogurt