Yogurt added with beetroot extract: physicochemical parameters, biological activities and sensory evaluation by check‐all‐that‐apply method

Summary Beetroot is a vegetable rich in betalains, which contains colouring and functional properties that can be beneficial in processing dairy products. In order to combine the benefits of yogurt and beetroot, the objective was to elaborate whole yogurts added with beetroot syrup in the following...

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Bibliographic Details
Published in:International journal of food science & technology 2023-06, Vol.58 (6), p.3303-3309
Main Authors: Soutelino, Maria Eduarda Marques, Silva, Daniele Brandão, Silva Rocha, Ramon, Oliveira, Bianca Cristina Rocha, Esmerino, Erick Almeida, Cruz, Adriano Gomes, Mársico, Eliane Teixeira, Silva, Adriana Cristina de Oliveira
Format: Article
Language:English
Subjects:
Aroma
Beet
betalains
Bioactive compounds
Bitter taste
CATA
Color
Coloring
colour measurement
Consumers
Dairy products
fermented milk
Flavors
Formulations
functional food
Glucosidase
Sensory evaluation
Sensory perception
Sensory properties
Sucrose
Sugar beets
Syrup
Syrups
Yogurt
α-Amylase
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Summary:Summary Beetroot is a vegetable rich in betalains, which contains colouring and functional properties that can be beneficial in processing dairy products. In order to combine the benefits of yogurt and beetroot, the objective was to elaborate whole yogurts added with beetroot syrup in the following concentrations: 0% (T1), 13% (T2), 17% (T3) and 20% (T4), and to determine its physicochemical characteristics, biological activities and sensory attributes by the Check‐All‐That‐Apply (CATA) method and acceptance by hedonic scale, compared to the control yogurt with the addition of 5% w/w sucrose (T1). The beet syrup had a high content of betacyanins and betaxanthins (491.01 ± 1.67 mg.L−1 and 226.15 ± 0.26 mg. L−1 respectively). There was a progressive increase in the inhibition of ACE, α‐glucosidase and α‐amylase and antioxidant activity as the syrup content increased in the formulations (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16214