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

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 on lactic acid content, chemical composition, syneresis, texture, rheology property, microstructure evaluated along with a potential as an ingredient rich dietary fiber firm structure interaction protein complex matrix under acidification. results showed that pH yoghurt significantly ( P < 0.01 ) reduced addition, minimizing time by nearly 1 h brought about enhanced postacidification during storage period while titratable acidity increased. Moreover, addition had no significant effect ferric reducing power phenolic content id="M2"> > 0.05 ). With level added, total (mg GAEkg−1) increased (37.86 38.92, respectively) compared control (36.91) id="M3"> Besides, also apparent viscosity viscoelastic modulus, stable refined microstructure. Overall, this study confirmed has natural nutrient composition obtain compact texture enhance beneficial quality yoghurt.