Probiotic yoghurt flavored with organic beet with carrot, cassava, sweet potato or corn juice: physicochemical and texture evaluation, probiotic viability and acceptance

The physicochemical and texture characteristics, probiotic viability and acceptance of probiotic yoghurts flavored with organic beet with carrot (10% each), cassava (10%), sweet potato (15%) or corn (10%) juice during refrigerated storage (4°C for 28 days) were evaluated. The yoghurts had similar ash contents, while the other components levels and pH varied. Sweet potato yoghurts were the most firm, consistent, viscous and cohesive yoghurts. Counts greater than 107 CFU/mL of probiotic culture were observed during refrigerated storage. The acceptance and purchase intent of beet with carrot, cassava and sweet potato yoghurts were higher than those of the corn yoghurt.