MANUFACTURE OF YOGHURT DRINK SUPPLEMENTED WITH CARROT AND GUAVA PULPS

Abstract

This study was designed to evaluate some properties of fruit yoghurts made with adding carrot and guava pulp during storage. The obtained results revealed that, the pH was decreased by time of storage while acidity was increased in all types of drinking yoghurt. Adding of 10, 15 and 20% guava pulp in yoghurt increased significantly (p<0.05) the total phenolic compounds (TPC), antioxidant activity (AA), fiber content and ascorbic acid (Vitamin c). The rheological and sensory properties of yoghurt were improved comparing to the control samples, While the protein content, pH value and syneresis decreased significantly (p<0.05) than control samples. On the other hand, Addition of 10, 15 and 20% carrot pulp to yoghurt increased (TPC), (AA), ascorbic acid and fiber content, while the protein content, pH value decreased. Along the storage period of all treatments, the TS, acidity, synersis and viscosity increased significantly, while the pH value, ascorbic acid, acetaldehyde content, AA,TPC were decreased significantly.