Şalgam suyu artığı havuç tozunun yoğurt üretiminde değerlendirilmesi

Abstract

Yoghurt is a fermented milk product obtained by fermenting milk with lactic acid cultures. It has been the subject of many studies due to its high nutritional value and positive effects on health. Shalgam juice is a traditional drink produced by lactic acid fermentation and is known for its distinctive sour taste and dark red colour. With the increase in shalgam juice production in recent years, a large amount of production surplus is generated in the factories and if it cannot be utilised, it causes economic losses. This study aims to investigate the potential of utilising the black carrot residues released during shalgam juice production in yoghurt production. In this context, shalgam juice residue black carrots were freeze-dried, powdered and added to yoghurt formulations at different ratios (0%, 0.1%, 0.25%, 0.25%, 0.5%, 1.0%, 2.5%) after separating the black carrot from the drinkable shalgam juice. The produced yoghurt samples were analysed for pH, total acidity, dry matter, protein, antioxidant capacity and colour (L*, a*, b*) and the changes in these parameters during storage (1st, 7th, 15th and 21st days) were investigated. The results showed that the addition of fermented carrot powder to shalgam juice residue caused a decrease in pH, L* and b* values of yoghurt, while total acidity, dry matter, antioxidant capacity and a* values increased. In conclusion, fermented black carrot residues resulting from shalgam juice production were found to have functional properties.