Evaluation the Sensory and Probiotics Properties of the Yogurt Supplemented with Carrot Juice
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).References
Cliff MA, et al. (2013). Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice. J. Dairy Sci., 4160–4172.
Cruz AG, et al. (2013). Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale. Food Research International 54(1), 601-610.
Irkin R and Eren UV (2008). A Research about Viable Lactobacillus bulgaricus and Streptococcus thermophilus Numbers in the Market Yoghurts. World Journal of Dairy & Food Sciences 3 (1), 25-28.
Pop C, et al. (2015). Influence of pollen, chia seeds and cranberries addition on the physical and probiotics characteristics of yogurt. Bulletin UASVM Food Science and Technology 72(1), 141–142.
Rotar AM, et al. (2014). Effect of different storage period on lactic acid bacterias from goji yogurt and goji yogurt with honey. Bulletin UASVM Food Science and Technology 71(1), 75–76.
Rotar AM, et al. (2015). Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt. Not Bot Horti Agrobo, 43(1), 196-203.
Authors who publish with this journal agree to the following terms:a) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
b) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
c) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
