Effect of Carrot Pulp to Improve Textural and Viable Counts Cell of Yoghurt


  • Reda M.Y. Morsi Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center (ARC), Giza, Egypt.
  • Wahid Ahmed Ragab Department of Dairy Technology Research, Food Technology Research Institute, Agricultural Research Center (ARC), Giza, Egypt.


Carrot pulp, yoghurt, Texture profile analysis (TPA), Radical scavenging activity (%RSA), Microbiological characteristics, Sensory evaluation


Yoghurt is one of the most popular fermented dairy products which has a wide acceptance worldwide and is considered as a healthy food due to its high digestibility and bioavailability of nutrients. Nowadays consumers move towards functional foods with specific health benefits. The present study aims at shedding light onto the carrot juice as an antioxidant source as well as improving the flavor and functional properties of yogurt after short-term cold storage. Carrot juice were added at concentration of 2, 4 and 6% to enhanced products textural, WHC, and TPA either after 1, 7 and 14 days of cold storage. Carrot juice stimulated the growth of the lactic acid bacteria, whose counts dramatically increased compared with plain yoghurt at 1, 7 and 14 days of storage period. Finally, use of carrot juice in preparation of yoghurt from cows' milk resulted a product with good quality of texture and viable account cell plus same shelf life. In addition, the prepared yoghurt samples were highly accepted of pH, and acidity with all ratios 2,4 and 6 %. The hardness, adhesiveness, gumminess, chewiness values of industrial yogurt samples were higher, while springiness, and cohesiveness and resilience values were lower than plain yogurt samples. Further research could be conducted on the components of the active compounds found in carrot yoghurt yogurt and more research is needed to investigate the therapeutic effects of carrot yoghurt.