Antioxidant Activity and Sensory Properties Carrot (Daucus carrota) Soyghurt

• Main Authors: Susiloningsih Enny Karti Basuki, Sarofa Ulya, Sholihah Fauziah Imroatus
• Format: Article
• Language: English
• Published: EDP Sciences 2016-01-01
• Series: MATEC Web of Conferences
• Subjects: antioxidant activity; sensory properties; fermentation; carrot soyghurt
• Online Access: http://dx.doi.org/10.1051/matecconf/20165801002

Carrot (Dascus carota L.) is one of the more commonly used vegetables of human nutrition. It is rich in beta carotene, ascorbic acid, tocopherol and classified as vitaminized food. Combination of carrot juice and yoghurt produce a nutritionally balanced food. The aim of this study is to determine the best combination of carrot juice concentration and was fermentation duration. soyghurt was prepared in the laboratory scale production from soymilk and carrot juice was fermented with Streptococcus thermophillus and Lactobacillus bulgaris. Carrot soyghurt was prepared by blending soymilk with 10, 15 and 20% carrot juice before fermentation 14, 16 and 18 hours. The carrot soyghurt produced from 15% carrot juice and 16 hours fermentation were accepted of panelists, having 140 of taste score, 104 of flavour score, 118 of color score and 94.5 of viscocity, 6.52% of protein content, 1.51% of fat content and 52.49% of activity antioxidant.