Beetroot （Beta vulgaris L.） was pulped to get the juice. The juice was given heat treatment. Yoghurt was formulated and flavored with prepared beetroot （Beta vulgaris L.） juice at different concentration levels （...Beetroot （Beta vulgaris L.） was pulped to get the juice. The juice was given heat treatment. Yoghurt was formulated and flavored with prepared beetroot （Beta vulgaris L.） juice at different concentration levels （0, 10, 20, 30, 40 and 50 mL）. The most preferred flavored yoghurt samples were obtained by sensory scores （color, flavor, mouth feel, aftertaste and overall acceptability）. The most preferred sample was then subjected to proximate, physico-chemical, microbiological and micro-nutrient analysis. The result obtained showed that the pH value ranged between 6.5 and 7.8. Thus, this showed that the product was quite good. However, ash and moisture content increased with addition of the beetroot juice, while micro-nutrient, （Mg, Na, K, Ca and Vitamin C） increased with the addition of the juice. There was no significant difference （P 〉 0.05） in the overall acceptability of all products. There was no coliform and mould growth in all the samples. The best concentration level in the samples was 90 mL of yoghurt and 10 mL of beetroot juice. Therefore, the beetroot flavored yoghurt could be said to be nutritious, safe and an acceptable product by the panelists.展开更多
文摘Beetroot （Beta vulgaris L.） was pulped to get the juice. The juice was given heat treatment. Yoghurt was formulated and flavored with prepared beetroot （Beta vulgaris L.） juice at different concentration levels （0, 10, 20, 30, 40 and 50 mL）. The most preferred flavored yoghurt samples were obtained by sensory scores （color, flavor, mouth feel, aftertaste and overall acceptability）. The most preferred sample was then subjected to proximate, physico-chemical, microbiological and micro-nutrient analysis. The result obtained showed that the pH value ranged between 6.5 and 7.8. Thus, this showed that the product was quite good. However, ash and moisture content increased with addition of the beetroot juice, while micro-nutrient, （Mg, Na, K, Ca and Vitamin C） increased with the addition of the juice. There was no significant difference （P 〉 0.05） in the overall acceptability of all products. There was no coliform and mould growth in all the samples. The best concentration level in the samples was 90 mL of yoghurt and 10 mL of beetroot juice. Therefore, the beetroot flavored yoghurt could be said to be nutritious, safe and an acceptable product by the panelists.
