The influence of vegetable puree containing carotenoids on the nutrient composition and structure of milk yoghurt |
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| Authors: | Elena Aleksandrovna Guz Elena Gennadievna Novitskaya Tatyana Kuzminichna Kalenik Lyudmila Vladimirovna Levochkina Wojciech Piekoszewski |
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| Affiliation: | 1. School of Biomedicine, Far Eastern Federal University, Vladivostok, Russia;2. Department of Analytical Chemistry, Faculty of Chemistry, Jagiellonian University, Krakow, Poland |
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| Abstract: | The aim of this study was to develop technology to produce a mashed pumpkin yoghurt rich in β‐carotene and to check its physicochemical properties and nutritional values. The structural and mechanical properties of the yoghurt product, as well its basic nutrient content and antioxidant activity, were studied. Yoghurt fortified with pumpkin puree has the potential to normalise the commensal intestinal microbiota and has potential as a dietary health supplement. The experimental yoghurt samples that were produced had physicochemical properties comparable to commercially produced yoghurt: the pumpkin‐supplemented samples contained 4.5% fibre, 8.5 mg/100 g vitamin C and 8.9 mg/100 g β‐carotene. |
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| Keywords: | Raw vegetables Pumpkin Yoghurt Micronutrients β ‐carotene Fibre |
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