DOI: 10.17265/2159-5828/2012.10.006
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Mbaeyi-Nwaoha, Ifeoma Elizabeth, Nwachukwu Godstar Onyinyechi

Abstract: Beetroot (Beta vulgaris L.) was pulped to get the juice. The juice was given heat treatment. Yoghurt was formulated and flavored with prepared beetroot (Beta vulgaris L.) juice at different concentration levels (0, 10, 20, 30, 40 and 50 mL). The most preferred flavored yoghurt samples were obtained by sensory scores (color, flavor, mouth feel, aftertaste and overall acceptability). The most preferred sample was then subjected to proximate, physico-chemical, microbiological and micro-nutrient analysis. The resu…

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