DEVELOPMENT AND EVALUATION OF FUNCTIONAL YOGURT ENRICHED WITH CARROT (Daucus carota) AND PUMPKIN (Cucurbita maxima) JUICE: A STUDY ON IT’S NUTRITIONAL, SENSORY, AND MICROBIOLOGICAL ATTRIBUTES

Abstract

Carrot and Pumpkin juice, despite being rich in nutrients, is not commonly used in yoghurt production in Bangladesh. This study aimed to evaluate the impact of substituting milk with varying levels of Carrot and Pumpkin juice on yoghurt production. Key parameters assessed included mineral content (K, Ca, Mg), bioactive compounds (total phenol, total flavonoid), and nutritional composition (moisture, ash, crude fat, crude fiber, crude protein, carbohydrate, and dry matter). Antioxidant activity was analyzed using in vitro DPPH tests, and statistical significance was determined through one-way ANOVA (p < 0.05). Proximate analysis revealed that yoghurt containing 20% Carrot and Pumpkin juice had the lowest crude protein (2.88%) and fiber (0.42%) content, while the control sample had the highest moisture (84.99%) and fat (2.07%) levels. The 20% juice-substituted yoghurt exhibited increased calcium (2.3 mg/g) and decreased magnesium (0.6 mg/g) and potassium (0.76 mg/g) compared to the control. Additionally, yoghurt made with Carrot and Pumpkin juice showed higher calcium, crude protein, and fat content, along with enhanced bioactive components. Total flavonoid and phenolic content ranged from 16.19–19.20 mg QE/100g and 12.48–49.30 mg GAE/100 ml, respectively, surpassing the control (13.99 mg QE/100g and 9.63 mg GAE/100 ml). The antioxidant capacity was more than five times higher than the control. Sensory evaluation indicated that yoghurt containing 15% Carrot and Pumpkin juice received the highest approval rating. These findings suggest that incorporating Carrot and Pumpkin juice in yoghurt production could offer nutritional and functional benefits, providing valuable insights for the dairy industry to meet consumer demands.