Effect of red beet cooking water on yoghurt's physico-chemical, textural and antioxidant characteristics.

This article investigates the impact of incorporating red beet (Beta vulgaris L.) cooking water at varying concentrations (2, 4, 8, and 10% w/w) on the physicochemical, textural, antioxidant, and sensory properties of yoghurt. The study found that increasing red beet cooking water concentration significantly decreased pH and increased titratable acidity, fat content, total dry extract, total phenolic content, and antioxidant activity, while viscosity remained unaffected. Among the formulations, yoghurt with 4% red beet cooking water showed the highest consumer acceptability, enhanced gel firmness, reduced syneresis, and a notable increase in redness with decreased lightness and yellowness. Microbiological analysis confirmed that the addition did not adversely affect starter bacteria viability. These findings suggest that red beet cooking water could serve as a natural bio-colourant and functional ingredient in yoghurt production, offering potential benefits for the development of health-promoting dairy products.