C. M. Ugwu

Phytochemical, Antioxidant and Sensory Properties of Yoghurt Produced with Beetroot and Carrot Juice

N. C. Okoronkwo, I. E. Mbaeyi-Nwaoha, C. F. Okoyeuzu & C. M. Ugwu · Asian Food Science Journal · 2026

This study produced yoghurt incorporated with beetroot and carrot juices and evaluated its phytochemical, antioxidant and sensory properties. Beetroot and carrot juices were prepared and incorporated into yoghurt at different ratios. The treatments were YOBC1 (yoghurt with 20% be...