Abstract
The aim of this study was to develop technology to produce a mashed pumpkin yoghurt rich in β‐carotene and to check its physicochemical properties and nutritional values. The structural and mechanical properties of the yoghurt product, as well its basic nutrient content and antioxidant activity, were studied. Yoghurt fortified with pumpkin puree has the potential to normalise the commensal intestinal microbiota and has potential as a dietary health supplement. The experimental yoghurt samples that were produced had physicochemical properties comparable to commercially produced yoghurt: the pumpkin‐supplemented samples contained 4.5% fibre, 8.5 mg/100 g vitamin C and 8.9 mg/100 g β‐carotene.
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