Evaluation the Sensory and Probiotics Properties of the Yogurt Supplemented with Carrot Juice

Carmen R. Pop, Cătălina Topan, Ancuța M. Rotar, Cristina Semeniuc, Liana Salanță

Abstract


This study aimed to develop a new type of yogurt through addition of carrot juice. Yogurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus

thermophilus strains. The effect of carrot juice at different levels (0%, 8%, 16%, 24%) on sensory properties and the viability of probiotic bacteria in yogurts during storage (21 days) at refrigerated temperature (4°C) was evaluated. The yogurt supplementation with 24 % carrot juice significantly improves the stability of the lactic acid bacteria, that contained the recommended levels of 107 cfu/g) probiotic bacteria at the end of 21-days shelf life. The yogurt with 24% carrot juice was the most appreciated (7.07 points), followed by the classic yogurt (6 points), yogurt with 8% (5.28 points) and yogurt with16% carrot juice (5.5 points).

Keywords


yogurt, lactic acid bacteria, carrot juice

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References


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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:11533

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