“…Comparing the mineral analysis results of the yogurt samples with those reported by Çardak et al [53], the amounts of minerals like Ca, K, Na, and Fe appeared to be higher in their study, whereas those of Mg and Zn were lower. Additionally, it was observed that adding concentrated freeze-dried black carrot fiber at different ratios (0%, 0.25%, 0.5%, and 1%) to an ayran-containing black carrot fiber enhanced its Ca, K, Mg, Na, P, and Zn levels significantly [54]. Other authors such as Kulaitien ė et al [55] reported that the incorporation of 1% of different powders (beetroot, mulberry leaves, nettle leaves, and rosehip fruit) into yogurt bites allowed for a significant increase in the amounts of the investigated minerals (Ca, K, P, Mg, Fe, and Zn).…”