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oai:ebyu-rdlopen.rawdatalibrary.net:ebyu/157052026-10-18T20:41:23Zopenairedrivercom_ebyu_10000col_ebyu_10001

β-Carotene contents and quality properties of set type yoghurt supplemented with carrot juice and sugarCakmakci, SongulTahmas-Kahyaoglu, DerenErkaya, TubaCebi, KadirHayaloglu, Ali AdnanDaucus carotaFood preservationFood processingChemical compositionsColor intensityColor measurementsNutritional valueQuality propertiesSensory attributesSensory qualitiesTitratable acidityColorThe purpose of this study was to enhance the color and sensory quality and β-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, β-carotene contents and sensory qualities of yoghurt samples were determined after 1, 7, 14 and 21 days. The highest and lowest β-carotene amounts were determined in CJ20 (130.39μg/100g) and the control (2.87μg/100g) samples, respectively, at 14 days of storage. Depending on the concentration of CJ, β-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 β-carotene content of yoghurt by addition of CJ. The addition of CJ improved the nutritional value of yoghurt in terms of β-carotene. The increment of CJ ratio increased β-carotene contents and color intensity values of yoghurts. Yoghurt sample with 15% CJ and 10% sugar was the most favorable by the panelists. © 2013 Wiley Periodicals, Inc.Blackwell Publishing Ltd2014Articlehttps://rdlopen.rawdatalibrary.net/r/ebyu/15705https://doi.org/10.1111/jfpp.120750145-8892enJournal of Food Processing and Preservationinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://ebyu-rdlopen.rawdatalibrary.net/tr/items/ebyu/15705