Improving The Properties of The Functional Frozen Bio-Yoghurt By Using Carrot Pomace Powder (Daucus carota L.)

ABSTRACT
The effect of adding carrot pomace powder (CPP) , and half amount of the stabilizer/emulsifier mixture on some physical, chemical, microbiological and sensory properties of frozen bio- yoghurt , when fresh and during storage period was studied.
Different percentages of CPP ( 5 , 10 and 15 % ) were used to study its effect on the properties of the resultant frozen bio-yogurt . Results indicated that, dry matter, ash, fiber, total carbohydrates and pH value were significantly increased in the mixes , while protein and fat contents were reduced significantly with the increased levels of CPP. The specific gravity , weight per gallon , freezing point , viscosity as well as flow time of the mixes containing CPP were found higher than the control. Physical properties of frozen bio-yoghurt product revealed that the specific gravity and weight per gallon were decreased whereas the overrun and melting resistances were increased.All treatments were organoleptically acceptable and the frozen bio-yoghourt product contained 10 % CPP showed superior sensory properties than the control treatment , followed by 5% and 15% CPP , in order .
Generally , it could be recommended that frozen bio-yoghourt product of high quality can be made by adding CPP up to 10% as well as using half amounts of stabilizer/emulsifier mixture .