Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt

Table 1

Chemical composition of yoghurt with different carrot juice addition doses.

Composition	Control	10% CJ	20% CJ
Moisture content (%)	81.56 ± 0.04^c	82.28 ± 0.06^b	83.73 ± 0.05^a
Fat (%)	3.31 ± 0.03^a	3.07 ± 0.02^b	2.79 ± 0.04^c
Total solids (%)	16.58 ± 0.05^a	15.89 ± 0.06^b	15.36 ± 0.04^c
Crude protein (%)	3.11 ± 0.03^a	2.89 ± 0.05^b	2.73 ± 0.02^c
Ash (%)	0.73 ± 0.02^a	0.71 ± 0.01^a	0.70 ± 0.01^a
Ferric reducing power (mg GAE kg^−1)^NS	112.41 ± 2.87^a	110.74 ± 2.54^a	108.23 ± 3.52^a
Total phenolic content (mg GAE kg^−1)^NS	36.91 ± 1.06^a	37.86 ± 1.13^a	38.92 ± 1.08^a

The data are means ± SD (standard deviations). CJ: carrot juice; GAE: gallic acid equivalent; NS: nonsignificant. Different lowercase letters a-c show significance by the one-way ANOVA test ().