Asian Food Science Journal

This study produced yoghurt incorporated with beetroot and carrot juices and evaluated its phytochemical, antioxidant and sensory properties. Beetroot and carrot juices were prepared and incorporated into yoghurt at different ratios. The treatments were YOBC1 (yoghurt with 20% beetroot juice), YOBC2 (yoghurt with 10% beetroot juice and 10% carrot juice), YOBC3 (yoghurt with 20% carrot juice) and YOBC4 (plain yoghurt, control). The experiment was arranged in a completely randomised design, and data were analysed using one-way analysis of variance at p ≤ 0.05. Total phenolic content, total carotenoid content, total betalain content and DPPH radical inhibition were determined using standard analytical methods. Sensory attributes were evaluated by 20 semi-trained panellists using a 9-point hedonic scale. The total phenolic content ranged from 4.49 to 10.39 mg/100g, with YOBC2 recording the highest value. Total carotenoid content ranged from 0.24 to 7.10 mg/100g, with YOBC3 recording the highest value, while total betalain content ranged from 0.01 to 3.03 mg/g, with YOBC1 recording the highest value. DPPH inhibition ranged from 14.58% to 17.33%, and YOBC1 showed the highest antioxidant activity. In sensory evaluation, YOBC3 had the highest overall acceptability among the formulated yoghurt samples, while YOBC4 remained the most preferred overall. The findings indicate that beetroot and carrot juices can enhance selected bioactive properties of yoghurt while maintaining acceptable sensory characteristics.