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Carmen R. Pop; Cătălina Topan; Ancuţa M. Rotar; Cristina Semeniuc; Liana Salanţă (2015)
Publisher: AcademicPres
Journal: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Languages: English
Types: Article
Subjects: yogurt, lactic acid bacteria, carrot juice, Food processing and manufacture, TP368-456

This study aimed to develop a new type of yogurt through addition of carrot juice. Yogurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus

thermophilus strains. The effect of carrot juice at different levels (0%, 8%, 16%, 24%) on sensory properties and the viability of probiotic bacteria in yogurts during storage (21 days) at refrigerated temperature (4°C) was evaluated. The yogurt supplementation with 24 % carrot juice significantly improves the stability of the lactic acid bacteria, that contained the recommended levels of 107 cfu/g) probiotic bacteria at the end of 21-days shelf life. The yogurt with 24% carrot juice was the most appreciated (7.07 points), followed by the classic yogurt (6 points), yogurt with 8% (5.28 points) and yogurt with16% carrot juice (5.5 points).
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