Abstract
Beta (β) carotene is a natural antioxidant which is omnipresent in yellow, green vegetables and fruits. The main objective of this study was to develop a β carotene enriched drinking yoghurt by incorporating carrot pulp and orange juice. The mixing ratio of carrot pulp, orange juice and yoghurt base was selected by analyzing the data gathered from a preliminary sensory trial with respect to appearance, colour, taste, mouth feel, and overall acceptability of drinking yoghurt samples. The product was developed according to the selected best formula and was subjected to analysis of chemical composition and shelf life evaluation. The sample containing 10% carrot pulp, 10% orange juice and 80% yoghurt base was selected as the best formula. Coliform, yeast and mold were absent after 35 days. The β-carotene content, antioxidant capacity and pH of the developed product were 0.495±0.001 mg/100 g, 55.245±0.008% and 4.416±0.005 respectively. Collectively these results suggest that, the developed drinking yoghurt has 35 days of shelf life with high nutritional value including pro-vitamin A which is a natural antioxidant. Keywords: β-carotene, vitamin A, natural antioxidant, drinking yoghurt, carrot pulp
Highlights
Milk is defined as a liquid, naturally secreted by the female mammary gland of mammals, for the nourishment of the young or offspring
The three proportions of pasteurized carrot orange mix were mixed with prepared yoghurt mix while stirring into different proportions of yoghurt mix, carrot pulp and orange juice as formula A-17:1:2, formula B-16:2:2, formula C-15:3:2
The mean values of each sensory attribute of Formula B are similar to the control sample except aroma
Summary
Milk is defined as a liquid, naturally secreted by the female mammary gland of mammals, for the nourishment of the young or offspring. According to Mourad and Bettache (2014), milk is the product of the total, full and uninterrupted milking of a dairy female in good health, nourished and not overworked. It must be collected properly and not contain colostrum. Yoghurt is a most popular fermented milk product which is consumed all over the world due to its sensory properties and high nutritional value. Yoghurt drinks are flavored with natural or artificial fruit pieces or fruit juices according to the consumer preferences which is varied from country to country (Gunawardhana and Dilrukshi, 2016). Fruit additions have an increasing effect on yoghurt consumption (Farahat and El-Batawy, 2013)
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