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Development of Beta (β) Carotene Enriched Drinking Yoghurt by Incorporating Carrot (Daucus carota) Pulp and Orange (Citrus sinensis) Juice

Authors:

Y. S. M. Senarathne,

University of Sri Jayewardenepura, Nugegoda, LK
About Y. S. M.
Department of Food Science and Technology, Faculty of Applied Sciences
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I. Wickramasinghe

University of Sri Jayewardenepura, Nugegoda, LK
About I.
Department of Food Science and Technology, Faculty of Applied Sciences
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Abstract

Beta (β) carotene is a natural antioxidant which is omnipresent in yellow, green vegetables and fruits. The main objective of this study was to develop a β carotene enriched drinking yoghurt by incorporating carrot pulp and orange juice. The mixing ratio of carrot pulp, orange juice and yoghurt base was selected by analyzing the data gathered from a preliminary sensory trial with respect to appearance, colour, taste, mouth feel, and overall acceptability of drinking yoghurt samples. The product was developed according to the selected best formula and was subjected to analysis of chemical composition and shelf life evaluation. The sample containing 10% carrot pulp, 10% orange juice and 80% yoghurt base was selected as the best formula. Coliform, yeast and mold were absent after 35 days. The β-carotene content, antioxidant capacity and pH of the developed product were 0.495±0.001 mg/100 g, 55.245±0.008% and 4.416±0.005 respectively. Collectively these results suggest that, the developed drinking yoghurt has 35 days of shelf life with high nutritional value including pro-vitamin A which is a natural antioxidant.
How to Cite: Senarathne, Y.S.M. and Wickramasinghe, I., 2019. Development of Beta (β) Carotene Enriched Drinking Yoghurt by Incorporating Carrot (Daucus carota) Pulp and Orange (Citrus sinensis) Juice. Vidyodaya Journal of Science, 22(1), pp.40–49. DOI: http://doi.org/10.4038/vjs.v22i1.6063
Published on 14 Nov 2019.
Peer Reviewed

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