Journal of Food Quality (Jan 2023)

Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt

  • Li-Ying Bo,
  • Zhi-Qin Pan,
  • Tian-Ying Sun,
  • Guo-Jun Du,
  • Duo Zhang,
  • Zhi-Qiang Song,
  • Chun-Li Song,
  • Ren Jian

DOI
https://doi.org/10.1155/2023/9971055
Journal volume & issue
Vol. 2023

Abstract

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In the present study, carrot juice prepared was added into skimmed milk before fermentation to produce 10% and 20% (w/w) carrot-fortified skim milk. The influence of carrot juice on the lactic acid content, chemical composition, syneresis, texture, rheology property, and microstructure was evaluated along with a potential of carrot juice as an ingredient with rich dietary fiber and a firm structure with interaction of milk protein and a complex matrix under acidification. The results showed that the pH of yoghurt significantly (P0.05). With 10% and 20% level carrot juice added, the total phenolic content (mg GAEkg−1) increased (37.86 and 38.92, respectively) compared with control (36.91) (P<0.05). Besides, the addition of carrot juice also showed reduced syneresis, increased apparent viscosity and viscoelastic modulus, stable texture, and a refined microstructure. Overall, this study confirmed that carrot juice has a potential as natural and nutrient composition to obtain firm and compact texture and enhance the beneficial quality of yoghurt.