Stirred yogurt added with beetroot extracts as an antioxidant source: Rheological, sensory, and physicochemical characteristics

Abstract

Beetroot (liquid or lyophilized) was added to whole milk stirred yogurt to evaluate its antioxidant activity, rheological (flow behavior and apparent viscosity), sensory (color, flavor, odor, texture, general acceptability, and preference of yogurt), and physicochemical (protein, fat, ash, humidity, syneresis, and pH) characteristics. Yogurt added with lyophilized beetroot extract encapsulated with maltodextrin had higher sensory quality and antioxidant activity (p < .05). The addition of encapsulated beetroot extract did not modify (p < .05) the rheological characteristics but significantly reduced syneresis and increased protein content and antioxidant activity (p < .05). These results indicated that encapsulated beetroot extracts represent an option to manufacture yogurt with added antioxidant activity. Practical applications In the last year, consumption of yogurt has increased due to its recognition as a functional food. Meanwhile, foods with antioxidant capacity have gain popularity among consumers. In this study, different beetroot extracts were added to yogurt as an antioxidant source while its rheology characteristics and acceptability were studied. Encapsulated beetroot extracts are promising ingredients to manufacture yogurt with added antioxidant activity. Therefore, we believe that this work can have an impact in advancing our understanding of how beetroot extracts added to yogurts changes their acceptance and physicochemical characteristics within the context of value-added in yogurt production.