β-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar

Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt

Researchers and food manufacturers are investigating the use of fruit and vegetable by-products as nutrient-dense food ingredients in response to increasing consumer requests for healthier and more natural foods. Black carrot (Daucus carota L.), a root vegetable variety of deep purple carrot, is a valuable source of nutrients with excellent health benefits and nutraceutical effects. Black carrot pomace (BCP), a by-product of industrial juice extraction, is abundant in bioactive compounds, dietary fiber, antioxidants, and pigments such as anthocyanins. Value addition and sustainability are perspectives provided by using this underutilized agricultural by-product in food applications. With an emphasis on BCP powder's effects on phytochemical and physicochemical qualities, mineral and color characteristics, and sensory aspects, this study aims to assess the effects of adding BCP powder to yogurt formulations. The findings show that the addition of BCP powder improved the nutritional, and the color of the yogurts, providing a visually appealing product. Moreover, adding the BCP powder raised the amount of phytochemicals and the antioxidant activity in the final product's formulation. The manufacturing of such products can not only aid in promoting sustainable food production but also offer consumers a wider range of innovative food options with improved properties.

The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter

Oxidation is one of the most important factors limiting shelf life and is a major deterioration process affecting both the sensory and nutritional quality of food. The high oxidation stability of lipids, which can be improved by the addition of antioxidants, is important for health protection, food quality, and economic reasons. In recent years, research on plant-derived antioxidants for use in human health and food has steadily increased. The aim of this study was to compare the antioxidant effects of green tea powder (GTP) in butter with those of commercial antioxidants (BHA, BHT, α-tocopherol, and Trolox). In addition, the effects on colour, sensory, gross physicochemical properties, and β-carotene content were investigated in butter. After the separation of butter into five pieces, the first part was chosen as the control sample without GTP; the second part has 100 mg/kg of BHT added to it; and the third, fourth, and fifth parts had 1, 2, and 3% of GTP added in the samples. They were stored at 4 ± 1 °C. Analysis was performed at intervals of 15 days. According to the iron reduction, CUPRAC and FRAP methods were performed, and parallel results were observed. Using the radical elimination methods (ABTS, DPPH•, and DMPD•+), IC50 values were calculated for the samples. According to the IC50 values, the GTP-containing samples were good antioxidants. The total phenolic andf β-carotene contents increased as the GTP addition increased. The addition of GTP had an antioxidant capacity equal to or higher than that of the BHT-added sample. For the production of a sensory-pleasing, greenish-coloured, new functional butter, the 1% GTP addition showed the most positive results.

Characterization of carotenoids double-encapsulated and incorporate in functional stirred yogurt

Carrot industry processing outputs 50% waste from raw materials; this waste contains polyphenols and carotenoids, which are a significant natural source of pro-vitamin A. Also, yogurt's high consumption globally allows for designing a new functional product. So the goal is to enhance the functionality of fortified stirred yogurt by incorporating carotenoid beads. The carotenoids were extracted from carrot waste using ultrasonication. Then nanoemulsion carotenoids incorporating with alginate to produce beads by extrusion technique. Measurement of carotenoid stability to nanoemulsion and beads. Manufactured five treatments of orange-flavored stirred yogurt and investigated its physicochemical properties, LAB survival, viscosity, and sensory acceptability. Findings – Carrot waste extract had about 44.75 ± 3.15 mg/g of β-carotene. The mean particle size of the nanoemulsion decreased with the increasing carotenoid addition (0.5%, 1%, and 1.5%) of carrot waste extract. The mean diameters of the alginate beads with nanoemulsions were 1.498 ± 0.245, 1.654 ± 0.310, and 1.792 ± 0.454 mm, respectively. The highest chemical stability of carotenoids showed with the alginate beads after Storage at 55°C to 14 days, compared with free or nanoemulsion carotenoids. Yogurt's physicochemical properties, viscosity, and LAB count improve when double-encapsulated carotenoids are added. Carotenoid double-encapsulation appeared to have a high ability to protect carotenoids from degradation and the ability to be applied in dairy and pharmaceutical products. Also, the resultant stirred yogurt with carotenoids-loaded beads gave carotenoids high stability and sensory acceptability.

GABA enhancement by simple carbohydrates in yoghurt fermented using novel, self-cloned Lactobacillus plantarum Taj-Apis362 and metabolomics profiling

This study aimed to enhance natural gamma aminobutyric acid (GABA) production in yoghurt by the addition of simple sugars and commercial prebiotics without the need for pyridoxal 5′-phosphate (PLP) cofactor. The simple sugars induced more GABA production (42.83–58.56 mg/100 g) compared to the prebiotics (34.19–40.51 mg/100 g), with glucose promoting the most GABA production in yoghurt (58.56 mg/100 g) surpassing the control sample with added PLP (48.01 mg/100 g). The yoghurt prepared with glucose also had the highest probiotic count (9.31 log CFU/g). Simulated gastrointestinal digestion of this GABA-rich yoghurt showed a non-significant reduction in GABA content and probiotic viability, demonstrating the resistance towards a highly acidic environment (pH 1.2). Refrigerated storage up to 28 days improved GABA production (83.65 mg/100 g) compared to fresh GABA-rich yoghurt prepared on day 1. In conclusion, the addition of glucose successfully mitigates the over-use of glutamate and omits the use of PLP for increased production of GABA in yoghurt, offering an economical approach to produce a probiotic-rich dairy food with potential anti-hypertensive effects.

Quality Characteristics and Antioxidant Activity of Yogurt Containing Raw Omija and Sugared Omija during Storage

This study was conducted to determine the quality characteristics and antioxidant properties of yogurt containing omija extract (control, raw omija, and sugared omija) stored at 4°C for 14 days. The pH of all groups decreased, while the titratable acidity increased as the storage period increased. The viscosity of the sugared omija sample was high, while in the syneresis test, the sugared omija sample showed a low value. The total polyphenol content was the highest in the raw omija sample on day 0. DPPH activity was the highest in the raw omija sample for all storage periods; this sample also showed high Fe2+ chelating activity, which did not significantly differ from the sugared omija sample. In sensory evaluation, the sugared omija sample showed the highest overall score. Based on these results, it can be concluded that yogurt containing sugared omija shows improved quality and antioxidant activity.

Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee

In the worldwide, the consumption of traditional coffees has been widely increased due to their distinctive aroma. Turpentine coffee (TC), known as “menengic coffee” is one of the most consumed coffees in the Turkey. The aim of this study was to produce a new and functional yoghurt using different concentrations of TC (0.5, 1 and 2%) and evaluated the effect of TC addition on the physicochemical and microbiological properties, colour values, organic acid profiles and sensory parameters of yoghurts during 21 days of storage at ±4 °C. The ash, protein, fat, viscosity, syneresis, titratable acidity and pH values, a* and b* colour properties, orotic, citric, lactic, acetic, butyric and propionic acid levels of yoghurts showed an increase with the increment of TC amount, while total solids, Lactobacillus delbrueckii spp. bulgaricus, Streptococcus thermophilus and yeast-mould counts, L* colour value, pyruvic acid amount and all observed sensory properties of yoghurts decreased. Total solids, ash, protein and syneresis values, L. bulgaricus and S. thermophilus counts, L*, a* and b* colour parameters, appearance scores of yoghurts have shown almost similar changing during storage. Generally, all observed parameters showed statistically significant differences (P < 0.01; P < 0.05) with the addition of TC except for syneresis value, orotic, pyruvic, butyric and malic acid concentrations.

Development of a novel yoghurt based on date liquid sugar: physicochemical and sensory characterization

The addition effect of date liquid sugar (DLS, 1-9 % v/v) to yoghurt milk on the physical (colour, firmness and syneresis), chemical (pH, total titratable acidity (TTA), total phenolic content (TPC) and antioxidant activity), rheological (viscosity and flow behaviour), and sensory attributes was scrutinized. Results showed that the pH value decreased by increasing DLS concentration from 1 to 6 %, while the TTA decreased with an increase in DLS from 6 to 9 % (p < 0.05). The whey syneresis, firmness and viscosity values were considerably influenced by the DLS content and acidity of the yoghurts (p < 0.05). A noticeable increase in antioxidant activity and TPC was found by the increasing DLS content (p < 0.05). Yoghurts containing 6 % v/v DLS also had the lowest syneresis and the highest firmness among the different samples. Moreover, a pseudoplastic rheological behaviour was detected for all the produced yoghurts. An increase in DLS concentration of manufactured yoghurts led to an increase in a, b and total colour difference (TCD) values and a decrease in L value (p < 0.05). The sensory evaluation revealed that there was no significant different in the colour scores. However, the used panelists determined the yoghurt supplemented with 6 % DLS had the highest scores for other investigated attributes.