Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts

The experiments aimed to determine the influence of dried vegetable powders (carrot, beetroot, onion, and champignon in concentrations 1, 3, or 5%) on textural, rheological, antioxidative, organoleptic features fat-free dairy desserts. Each tested powder is commonly known for its biological activities. They are considered good sources minerals vitamins can improve human health by decreasing risk numerous diseases. Samples were check their texture, viscosity viscoelastic properties, water activity, antioxidant (DPPH FRAP), features. addition caused an increase hardness adhesiveness final products. Viscosity was dependent upon amount type powder. correlation between hardness, elastic (G′), viscous moduli (G″) has been noted. activity product ranged 0.868–0.997. highest content phenolic compounds detected samples with 5% powders, value increased proportionally content. Additionally, evaluation showed that panelists prefer desserts (3 carrot (3%) addition.