ArticleFood science & nutrition2026
Physicochemical, Bioactive, Sensory, and Microbial Evaluation of Functional Drinking Yoghurt Fortified With Beetroot and Orange Juice.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study aimed to formulate and quality-characterize drinking yoghurt with beetroot pulp, abundant in antioxidants, rich in betalains and phenolic compounds and to enhance its nutritional, bioactive, and sensory attributes by adding orange juice. In this study, three different mixtures of beetroot pulp and orange juice were used: Sample A: 240 g yoghurt, 30 g beetroot pulp, and 30 mL orange juice; Sample B: 225 g yoghurt, 45 g beetroot pulp, and 30 mL orange juice; and Sample C: 255 g yoghurt, 15 g beetroot pulp, and 30 mL orange juice. Formulation-dependent differences were observed in the measured bioactive parameters. Sample B showed the highest DPPH radical-scavenging activity at 800 ppm (56.1% ± 2.1%) and the lowest estimated IC
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