Abstract
Whey-less cheese (WLC) containing different concentrations (1% and 2%) of purple carrot powder (PCP) was produced, then its physical, chemical, and sensorial characteristics were investigated during a six-week storage period (SP). The PCP-2% sample showed the highest total phenolic content at the beginning of the SP (163.58 mg gallic acid/100 g) and achieved the highest overall acceptance (3.95). Total anthocyanin content and a ∗ value were statistically stable during the SP. The antioxidant activity for PCP-2% was enhanced. Fortified WLC samples showed less hardness compared to the control. The results indicated that fortification of WLC with PCP could improve properties, and due to the acylated anthocyanins provided by PCP, the color remained constant during the SP. Furthermore, bioactive components of milk are preserved in WLC. Also, it is more cost-efficient and environmentally friendly. In conclusion, WLC fortified with PCP can be suggested as a dairy product with significant improved properties.
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