The Development of Drinking Yogurt with Beetroot

Abstract

Yogurt is a most popular product due to its functional properties in digestive and excretory system. Yoghurt products have been developed in various forms. Therefore, this study focused on production of drinking yogurt with beetroot in order to determine the appropriate formula for drinking yogurt with beetroot and evaluating the sensory characteristics on drinking yogurt with beetroot products. The concentration of beetroot varied by 5, 10, 15, 20 and 25 percent (volume per volume). Chemical microbiological and physical characteristics were analyzed as follows: color, smell, taste and testing consumer satisfaction. The results revealed that the sweetness, pH value continuously decreased every hour of yogurt, whereas the acid content was increase. In the addition of beetroot to standard yogurt, the amount of acid decreased, and sweetness increased in all formulas. As a result of consumer acceptance of drinking yogurt with beetroot by evaluating the sensory characteristics of appearance, color, smell, taste, texture and overall preference of the test subjects, formula 3 with15% beetroot, exhibited the highest overall satisfaction and high nutritional value providing energy and low-fat.