Karaman, SalihaÖzcan, Tülay2024-06-122024-06-122021-03-311364-727Xhttps://doi.org/10.1111/1471-0307.12776https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12776https://hdl.handle.net/11452/42045In this study, bacterial viability, changes in gel matrix properties of functional yoghurts produced with the addition of black carrot (Daucus carota ssp. sativus var. atrorubens Alef variety) fibre, pectin and gum arabic during storage, was investigated with consumer preference and bio-therapeutic potential. Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis cultures were used in the production of probiotic yoghurts. It was found that the addition of pectin, gum arabic and black carrot fibre to probiotic yoghurt stimulated the growth of probiotic bacteria and gel development during storage. The viability of the probiotic bacteria was determined within the bio-therapeutic level (>7 log(10) cfu/g) with potential prebiotic effects. It was determined that black carrot, pectin and gum arabic addition increased the total phenolic content and antioxidant activity of probiotic yoghurts, as well as improved the textural properties. Sensorial attributes increased throughout storage with yoghurts containing gum arabic and black carrot displayed higher scores for sensorial qualifications.eninfo:eu-repo/semantics/closedAccessYoghurtProbioticBlack carrotPectinGum arabicScience & technologyLife sciences & biomedicineFood science & technologyArticle00063544810000150551774310.1111/1471-0307.127761471-0307