Effect of Adding Beetroot Powder on Chemical, Nutritional, Rheological, and Organoleptic Properties of Frozen Yogurt

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Published: 16-09-2023

Page: 511-521


M. Y. El-Hawary *

Department of Food Science and Technology, Faculty of Agricultural, Tanta University, Egypt.

W. A. Ragab

Department of Dairy Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Abd El-Baset O. M.

Department of Dairy Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

*Author to whom correspondence should be addressed.


Abstract

Frozen yogurt is a popular and healthy alternative to traditional ice cream due to its lower fat content and probiotic benefits. In recent years, there has been a growing interest in incorporating various natural ingredients into frozen yogurt to enhance its nutritional value and sensory appeal. This research paper aims to investigate the effects of beetroot powder on the nutritional and sensory qualities of frozen yogurt, and it will provide an overview of the research problem, define the objectives of the study, and highlight the significance of the results in the context of the frozen yogurt industry, by exploring the effect of these ingredients on frozen yogurt, and the contribution to Developing innovative and nutritious frozen yogurt products that meet the diverse preferences and nutritional needs of consumers. Beetroot powder was added to frozen yogurt in different proportions (1%, 3%, 5% and 7%). Beetroot powder was chosen based on its potential health benefits, unique flavours, and bright colours. Overall, the addition of beetroot powder to frozen yogurt has the potential to enhance its nutritional value and sensory appeal, and the results indicate that these powders have the potential to improve the overall quality of frozen yogurt. Among the main nutritional benefits highlighted in this study is the significant increase in iron content in frozen yogurt, its benefits in improving immune system function, reducing the risk of cardiovascular disease, as well as its high content of dietary fibre. Of beetroot powder. This is an important finding as dietary fibre is known to have various health benefits, including improved digestion and reduced risk of chronic disease. In addition, beetroot powder has been found to have good moisturizing properties, which can be useful in the production of frozen yogurt. These results indicate that adding beetroot powder to frozen yogurt can not only improve its nutritional profile, but also contribute to its sensory properties by enhancing mouth texture and sensation, producing frozen yogurt fortified with nutrients low or absent in dairy products including some Essential dairy, such as vitamins, antioxidants, trace elements, and digestible fibre. According to the results, beetroot powder 5% is recommended as the best-frozen yogurt additive which can be offered to consumers as a fresh, high quality and marketable product.

Keywords: Beetroot, beta vulgaris, powder, frozen yogurt, microbiological, nutritional properties


How to Cite

El-Hawary, M. Y., Ragab, W. A., & Abd El-Baset O. M. (2023). Effect of Adding Beetroot Powder on Chemical, Nutritional, Rheological, and Organoleptic Properties of Frozen Yogurt . Asian Journal of Food Research and Nutrition, 2(4), 511–521. Retrieved from https://journalajfrn.com/index.php/AJFRN/article/view/74

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