Production of functional colored yoghurts incorporating with blackberry and carrot extracts

Document Type : Research Article


1 Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

2 Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

3 M.Sc. Graduate, Faculty of Agriculture, University of Tabriz, Iran

4 M.Sc. Graduate, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Iran


In recent years, demand for functional food led to the development of healthy food product around the world. In this study functional colored yoghurt was produced using the blackberry and carrot extracts. The concentration of 4% (Brix 70%) was selected for producing yoghurt samples after sensory evaluating by panelists from different aspects such as appearance, texture and flavor. Then, colored yoghurts were evaluated on physicochemical, phenolic compounds, microbiological and sensory properties every 7 days during 21 days storage. The results showed that blackberry and carrot yoghurts had higher total solid and lower protein and fat content than control yoghurt. pH decreased in all yoghurt during storage period which was against to yoghurts acidity. The syneresis increased in all samples during storage period. Starter culture count significantly decreased (P


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