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Abstract
Arbutus unedo L. (strawberry tree, Ericaceae) is one of the wild plants that grow generally in the Mediterranean regions particularly in Algeria. The aim of this study, firstly is the formulation of a steamed yogurt enriched with Algerian arbutus "EY" with a view to its valorization against a control yogurt "CY" produced under the same conditions. Secondly, assess the quality attributes of formulated yogurt (physicochemical quality, miocrobiological quality, and sensory quality). The preparation of yogurts (EY and CY) is traditionally carried out by following a standard yogurt production diagram. The formulated yogurts have physicochemical and microbiological qualities that comply with standards indicating compliance with hygiene conditions and thus ensuring consumer safety. In addition, the sensory evaluation revealed that enriched yogurt is more appreciated than the control yogurt with a rate of 47%. In conclusion, the development of yogurt based on arbutus fruit is possible so it would be very interesting to expand its production on an industrial scale.
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