Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds

Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic

“…Textural profile analysis (TPA) was performed using Texture Analyser TA-XT Plus (Stable Micro Systems, UK) with back extrusion probe. Firmness, consistency and cohesiveness parameters were evaluated (Ozdemir and Ozcan 2020). Wheying off (mL 25 g ) was expressed as the whey weight percentage passively separated from the yoghurt as syneresis volume according to Vianna et al (2017).…”

“…Results were expressed as milligrams of gallic acid equivalents per 100 g of dry weight (Ozdemir and Ozcan 2020). Total monomeric anthocyanin pigment content of the samples was determined using the pH differential method.…”

“…It was determined that yoghurt samples containing black carrot (YB, YBP, YBG) had higher probiotic bacteria counts compared to control samples. Nonstarch carbohydrates such as dietary fibres, polyphenolic compounds and fructooligosaccharides (FOSs) are contained in fruits and vegetables, and pulses are hydrolysed by probiotic bacteria and used as a prebiotic source (Saad et al 2013;Kurtuldu and Ozcan 2018;Ozdemir and Ozcan 2020).…”

“…The polyphenols in black carrot, which are a rich source of anthocyanins and antioxidants, are effective in preventing oxidative stress, many types of cancer and cardiovascular diseases (Akhtar et al 2017). The determination of the total antioxidant activity of components such as phenolic compounds, vitamin C, vitamin E and βcarotene, which are naturally found in biological systems such as fruits and vegetables, by different methods, has a special importance in determining the bio-therapeutic properties of the product (Ozdemir and Ozcan 2020). In this study, the mostly used 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity method, the total phenolic compound amount determination method and the ferric/ iron-reducing antioxidant power (FRAP) measurement method were used to determine the total antioxidant activity of probiotic yoghurts.…”

“…Current market trends show that bioactive ingredients and probiotics can be a viable tool to develop functional dairy products. In particular, these synbiotic (combination of probiotics and prebiotics) products are claimed to have therapeutic and health-enhancing properties (Sarfraz et al 2019;Ozdemir and Ozcan 2020). Probiotics and prebiotics are among functional foods.…”