PROCESS OF PRODUCING GUMAMELA (Hibiscus rosa-sinensiss Linn) AND KEY LIME (Citrus aurantiifolia) YOGURT

Abstract

This utility model discloses a process for producing naturally flavored yogurt using gumamela (Hibiscus rosa-sinensis Linn) and key lime (Citrus aurantiifolia) extracts. The process involves sterilizing equipment, preparing and measuring ingredients— fresh milk (56%), powdered milk (15%), sugar (6%), and salt (1%)—followed by boiling and cooling the milk mixture. The cooled mixture is poured into a clean jar, covered with cloth, and incubated for 2 days to allow fermentation. After fermentation, gumamela extract (11%) and key lime extract (11%) are added to the yogurt. The final product is stored in sealed containers and refrigerated at 4°C. This formulation introduces a novel yogurt variant with enhanced sensory appeal and nutritional benefits, offering a locally sourced, health-conscious dairy product suitable for Filipino consumers.