beta-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar


ÇAKMAKÇI S., Tahmas-Kahyaoglu D., Erkaya T., Cebi K., HAYALOĞLU A. A.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.38, no.3, pp.1155-1163, 2014 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 38 Issue: 3
  • Publication Date: 2014
  • Doi Number: 10.1111/jfpp.12075
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1155-1163
  • Erzincan Binali Yildirim University Affiliated: No

Abstract

The purpose of this study was to enhance the color and sensory quality and -carotene content of yoghurt by addition of carrot juice (CJ). Yoghurt samples were produced using cow's milk with the addition of sugar (10%, w/v) and sugar-free (control), 15% CJ, 15% CJ plus 10% sugar, 20% CJ and 20% CJ plus 10% sugar and stored at 4 +/- 1C. The chemical composition was determined after the first day; however, viscosity, syneresis, titratable acidity, pH, yeast and mould counts, color measurements, -carotene contents and sensory qualities of yoghurt samples were determined after 1, 7, 14 and 21 days. The highest and lowest -carotene amounts were determined in CJ20 (130.39g/100g) and the control (2.87g/100g) samples, respectively, at 14 days of storage. Depending on the concentration of CJ, -carotene contents and color intensity values were high in the yoghurt samples with CJ. The yoghurt sample with 15% CJ and 10% sugar was the most favorable for all sensory attributes. Practical Application The purpose of this study is to enhance the color and sensory quality and -carotene content of yoghurt by addition of CJ. The addition of CJ improved the nutritional value of yoghurt in terms of -carotene. The increment of CJ ratio increased -carotene contents and color intensity values of yoghurts. Yoghurt sample with 15% CJ and 10% sugar was the most favorable by the panelists.