Aims: The study evaluated the use of refractance window dried passion fruit powder as a flavoring for yogurt. Place and Duration of Study: Department of Food Technology and Nutrition, Makerere University, Kampala-Uganda between October 2020 and January 2021. Methodology: Passion fruit pulp was mixed in carboxymethyl cellulose and dried using a laboratory refractance window drier. Plain yogurt was flavored with 2% passion fruit powder. Passion fruit flavored, plain and commercial yogurt were analyzed for physico-chemical and sensory properties. Statistical analyses were performed using XLSTAT and all results were considered to be significant at P
