Physicochemical,microbiological and sensory properties of low fat yoghurt fortified with carrot powder

作     者：Eshmail P.Madora Thakhani K.Takalani Mpho E.Mashau 

作者机构：Department of Food Science and TechnologySchool of AgricultureUniversity of VendaThohoyandou 0950.South Africa Chibuku Super BreweryChitungwizaZimbabwe 

出 版 物：《International Journal of Agricultural and Biological Engineering》 (国际农业与生物工程学报（英文）)

年 卷 期：2016年第9卷第1期

页      面：118-124页

核心收录：

学科分类：09[农学] 0902[农学-园艺学] 090202[农学-蔬菜学] 

主　　题：yoghurt physicochemical property beta carotene provitamin A carrot powder 

摘      要：Yoghurt is considered as a healthy food and incorporating carrot powder will make it even *** powder is a good source of beta carotene and provitamin *** objective of this study was to determine the effects of adding carrot powder on the physicochemical,microbiological and sensory properties of low fat plain *** and carrot yoghurt were prepared in the laboratory scale production using low fat *** yoghurt was prepared by blending low fat milk with 1%,2%and 3%carrot powder before *** analysis revealed a decrease in pH value and an increase in titratable acidity,viscosity and total soluble solids with the increase of carrot *** the other hand,protein content decreased with the increase of carrot *** terms of the lightness(L*)and the redness(a*),3%carrot yoghurt had low values of lightness while it had higher values of *** count showed the significant difference between the 3%carrot yoghurt and 1%and 2%carrot *** was a significant difference on the sensory scores of colour and aroma of carrot yoghurt and plain yoghurt as the carrot yoghurt got higher scores than plain *** was no significant difference(p0.05)between the acceptability of the plain yoghurt,1%and 2%carrot yoghurt and a significant difference was there between 3%.Thus,fortifying yoghurt with 1%and 2%carrot powder produced acceptable yoghurt with beneficial health effects.