Functional Yoghurt Beverages Fortified with Different Sorts of Carrot Products

Document Type : Original Article

Authors

1 Food Science Department, Faculty of Agriculture, Zagazig University, 44519 Zagazig, Egypt

2 Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519, Egypt.

3 Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519, Egypt

Abstract

In this study, functional yoghurt beverages were fortified with different sorts of carrot products including of 5% fresh carrot pulp (FCP), carrot treated with instant controlled pressure drop (CDIC), and carrot treated with conventional hot air drying (CHAD). The different treatments were analyzed for physicochemical, rheological, microbiological, and organoleptic properties when fresh and after 10 and 20 days of storage at 4±1 °C. Total solids, protein, fat, and ash contents were found to be higher in carrot-yoghurt beverages as compared to the control. In addition, there was a gradual decrease in total phenolic contents and antioxidant activities during storage period. Furthermore, the treatments supplemented with CDIC and CHAD exhibited higher water holding capacity. The addition of carrot products had a positive impact on the starter culture bacteria. The viable probiotic cell count throughout the product shelf-life was above the minimum count required in a probiotic product (more than log 6 CFU/g) for treatments containing CDIC and CHAD. However, CDIC and FCP gained the highest scores for the overall sensory attributes.

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