Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes. Soybeans provide high‐quality plant protein and bioactive isoflavones, while mango contributes natural sugars, vitamins, and polyphenols that enhance the nutritional value and sensory appeal. This study evaluated the nutritional composition, functional properties, and sensory acceptability of four yogurt formulations: Plain Yogurt (PLY), Mango Yogurt (MNY), Soybean Yogurt (SBY), and a Soy–Mango composite Yogurt (SMY). Results The yogurt formulations showed significant differences ( p < 0.05). SMY had the lowest moisture content (72.26%) and the highest protein (7.86%) and ash levels (0.90%), reflecting its enriched solids and mineral content. Soy‐based samples, especially SMY, showed enhanced protein compared to PLY and MNY. Fat content was lower in soy variants. Functionally, SMY demonstrated the strongest antioxidant activity with the highest DPPH (57.25%) and ABTS (42.04%) values, along with elevated phenolic and flavonoid contents. It also retained the most vitamin C. Sensory evaluation ranked SMY highest for flavor, aroma, appearance, texture, and overall acceptability. The natural sweetness and aroma of mango effectively masked the beany flavor of soy, producing a balanced sensory profile. Conclusion The incorporation of soy and mango into yogurt significantly improved its nutritional composition, antioxidant capacity, and consumer acceptability. The Soy–Mango composite yogurt emerged as the most nutritionally dense and functionally superior formulation, highlighting its potential as a value‐added functional dairy–plant composite food.