Effect of Carrot-Juice on Exopolisaccharides and β-D Galactosidase Activity in Yogurt

Abstract

Carrot juice and milk were blended and fermented by culture bacteria Streptococcus thermophillus and Lactobacillus bulgaricus. Carrot juice affect significantly on lactic acid content (1.09± 0.12% – 1.15± 0.01%), pH value (3.80±0.06 – 4.17± 0.10), viscosity (133±2.30 cP–146±2.10cP), β-carotene (0-173.19±1.02 µg/g), EPS (11.90 ±0.50 - 18.00 ±0.40 mg/100g), β-D-galactosidase activity (2.27±0.30-192.40±0.48 µ/g) yogurt, but did not affect significantly on bacteria number (9.0± 0.5 – 9.8±0.4 log CFU/g). Carrot juice increased the yogurt culture activity with increasing acidifying, β-catotene, EPS and β-D-galactosidase, suggesting that yogurt could be fortified with carrot juice.