Optimization of Carotene Enriched Functional Yoghurt

Food enrichment is thought to be a highly effective solution and among the most cost effective public health interventions currently available. Yoghurt is a favorite dairy product for billions of people around the world and the producers constantly seek out ways of bringing new varieties for new eating occasions to be enjoyed anywhere and anytime. An attempt was made to incorporate the carotene in yoghurt. Milk was supplemented with carrot juice at 10, 15 and 20 per cent levels. The enriched yoghurt samples were subjected to sensory evaluation for its acceptance, using the 9-point hedonic scale. There was no significant difference observed in acidity and overall acceptability. It was concluded that the yoghurt fortified with natural beta carotene@15% in one litre of milk revealed better sensory acceptability during storage up to 14 days at 5°C.The daily requirement of vitamin A is 5000 IU. Hence, by consuming 100 ml of yoghurt enriched with carotene at 15 per cent level, about 10 per cent of the vitamin A daily requirement can be fulfilled.