Abstract
BACKGROUND: Yoghurt is one of the most popularly consumed fermented products which provides several nutritional benefits. Yoghurt products often include flavour and colour additives however, growing awareness of the risks associated with synthetic food additives has necessitated the need to explore more natural colour and flavour as food additives. METHODS: This study evaluated the effect of beetroot puree as flavouring and colourant in yoghurt production and quality. To develop the yoghurt product, incubation time and proportion of beetroot puree were optimized based on the resulting pH, titratable acidity, colour, and viscosity using response surface methods. RESULTS: Optimum yoghurt formulations were obtained in products containing 2 %, 2.03 % and 8 % beetroot puree following an incubation of 2.5h. Increasing beetroot puree did not affect the pH and titratable acidity of the yoghurt samples but slightly influenced the viscosity of the yoghurt. The colour of yoghurt was mainly affected by the puree concentration. A consumer acceptance test was conducted on the optimized products compared to a control sample without beetroot. Yoghurt incorporated with 8 % beetroot puree was the least preferred with a mean score of 6.08, whereas yoghurt incorporated with 2.03 % beetroot puree was the most preferred (7.42), with a higher acceptance than the control (7.28). CONCLUSION: /Implications for industry: Findings from the study provide evidence for exploration of beetroot yoghurt as a natural product alternative to the use of synthetic flavour and colour additives in yoghurt.