The purpose of this study was to enhance the color and sensory quality and β‐carotene content of yoghurt by addition of carrot juice (CJ). Yoghurt samples were produced using cow's milk with the addition of sugar (10%, w/v) and sugar‐free (control), 15% CJ, 15% CJ plus 10% sugar, 20% CJ and 20% CJ plus 10% sugar and stored at 4 ± 1C. The chemical composition was determined after the first day; however, viscosity, syneresis, titratable acidity, pH, yeast and mould counts, color measurements, β‐carotene contents and sensory qualities of yoghurt samples were determined after 1, 7, 14 and 21 days. The highest and lowest β‐carotene amounts were determined in CJ20 (130.39 μg/100 g) and the control (2.87 μg/100 g) samples, respectively, at 14 days of storage. Depending on the concentration of CJ, β‐carotene contents and color intensity values were high in the yoghurt samples with CJ. The yoghurt sample with 15% CJ and 10% sugar was the most favorable for all sensory attributes.
The purpose of this study is to enhance the color and sensory quality and β‐carotene content of yoghurt by addition of CJ. The addition of CJ improved the nutritional value of yoghurt in terms of β‐carotene. The increment of CJ ratio increased β‐carotene contents and color intensity values of yoghurts. Yoghurt sample with 15% CJ and 10% sugar was the most favorable by the panelists.