Development of a novel milk-based product fortified with carrot juice
Makaleler > Tam Makale · 2024
Yazarlar: Boukaga Farmani, Samad Bodbodak, Oktay YERLİKAYA
Food Bioscience, SCI İndekslerine Giren Dergi, Uluslararası, Wos, 2024, cilt 58, ss 103792-103792
DOI: 10.1016/j.fbio.2024.103792
Özet
The effect of combined process of thermal pasteurization-carrot juice addition (10%, 20%, 30%, 40% and 50% carrot juice) and storage was investigated on the bioactives and stability of functional drinks based on cow's milk. For this purpose, the samples were pasteurized at 70 degrees C for 30 min and were stored at 4 degrees C for 13 days. The results indicated that total carotenoids, ascorbic acid and total phenols raised with increase in the carrot juice concentration. Furthermore, the total carotenoids and ascorbic acid showed falling trends during storage. The amount of total phenols increased until the 10th day and then showed a decreasing trend. Also, the antioxidant capacity displayed a similar trend with total phenols during storage. The results showed that sample contain 10% and 50% carrot juice had the lowest (25.87 mmol TE 100 mL(-1) and 35.98%) and highest (51.86 mmol TE 100 mL(-1) and 60.62%) FRAP reducing and DPPH scavenging capacity respectively. Also, sample with 50% carrot juice content had highest oxidative stability (5.21 mu mol MDA L-1). Browning index hadn't significantly different by increase of carrot juice content and storage time (p>0.05). The microbial tests indicated that all samples were free of coliform contamination in the storage period. Finally, the sample with 40% carrot juice content until 10th day's storage was most suitable one from physicochemical and sensory aspects.