تأثير إضافة عصير الجزر في مدة حفظ اللبن الرائب

Abstract EN

This study was conducted in order to prolong the period of validity of yoghurt by adding 5, 10 and 15 g/1 of carrot juice liter during the storage period of 35 days at 4±°C and 10±1 °C and determine some of the microbial، chemical and sensory characteristics of yoghurt after 1, 7, 14, 21, 28 and 35 days of storage.

The results indicated that the vital force had lasted for 7 days in control samples and 28 days and 35 for samples containing 5, 10 g or 15 g carrot juice, respectively when stored at 4±1 °C.

No significant differences were observed when samples stored at 10±1 °C.

The results also indicated that the sensory properties of yoghurt containing 5g of the carrot juice were more favorably than those containing higher proportions due to the absence of taste and color of carrot juice in the samples.

it was also shown the addition of carrot juice did not affect the pH levels and sensory property values during storage.

Furthermore، shelf-life did not exceed more than 7 days in control samples while it lasted up to 35 days in yoghurt samples containing carrot juice.