Some properties of stirred yoghurt made with processed grape seed powder, carrot juice or a mixture of grape seed powder and carrot juice

Abstract

The effect of the addition of processed grape seed powder (0.75%), carrot juice (10%), and carrot juice-processed grape seed powder combination (10%+0.75%) into apricot added yoghurt production were studied. The compositional, physicochemical and antioxidant properties of the yoghurt samples were investigated during storage at 4°C for two weeks. The protein, ash and fat contents of samples were not significantly affected by the treatment and storage period. Yoghurt samples produced by using processed grape seed powder had higher values for viscosity, dry matter and titratable acidity than that of the other yoghurt samples (P<0.05). The water-holding capacity of samples varied between 60.50 and 72.37% and showed an increase throughout storage period. The samples produced with processed grape seed powder and carrot juice-grape seed powder combination received the highest antioxidant value during the storage period. The utilization of carrot juice in yoghurt production has significantly (P<0.05) increased a and b values of yoghurt colour.