Yogurt added with beetroot extract: physicochemical parameters, biological activities and sensory evaluation by check‐all‐that‐apply method

Abstract

SummaryBeetroot is a vegetable rich in betalains, which contains colouring and functional properties that can be beneficial in processing dairy products. In order to combine the benefits of yogurt and beetroot, the objective was to elaborate whole yogurts added with beetroot syrup in the following concentrations: 0% (T1), 13% (T2), 17% (T3) and 20% (T4), and to determine its physicochemical characteristics, biological activities and sensory attributes by the Check‐All‐That‐Apply (CATA) method and acceptance by hedonic scale, compared to the control yogurt with the addition of 5% w/w sucrose (T1). The beet syrup had a high content of betacyanins and betaxanthins (491.01 ± 1.67 mg.L−1 and 226.15 ± 0.26 mg. L−1 respectively). There was a progressive increase in the inhibition of ACE, α‐glucosidase and α‐amylase and antioxidant activity as the syrup content increased in the formulations (P < 0.05). The sensory attributes ‘acid aroma’, ‘earthy flavour’, ‘bitter taste’ and ‘fluid texture’ were considered negative preference drivers for T2 and T4, while T3 yogurt was the most appreciated by consumers. Despite showing colour changes during storage, adding beet syrup promoted a naturally attractive colour to the yogurts. The results suggest that the addition of beetroot syrup in yogurts, in addition to being an alternative to using artificial colouring in the industry, can provide health benefits to consumers by forming bioactive compounds.