The present study aimed to formulate and evaluate yoghurt and Rayeb (Traditional Egyptian natural fermented milk) mixes with red and yellow carrot juices. Out of 16 different mixing ratios (Eight for yoghurt and eight for Rayeb), data indicated that the most significantly acceptable mixes as judged by panelists were: yoghurt-red carrot juice (3:1 v/v), yoghurt-yellow carrot juice (2:1 v/v), Rayeb-red carrot juice (2:1 v/v) and Rayeb-yellow carrot juice (4:1 v/v). The aforementioned mixes were further investigated versus their counterpart controls (yoghurt and Rayeb). It was obvious that the formulated mixes contained considerably higher concentrations of the bioactive components mainly, ascorbic acid and anthocyanins (red-carrot mixes) and β-carotene (yellow-carrot mixes) along with antioxidant activity (DMPD Radical Scavenging Activity) and higher counts of probiotic LAB, as compared to the controls.
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机译：本研究旨在配制和评估酸奶和RayeB（传统埃及天然发酵乳）与红色和黄色胡萝卜汁混合。在16种不同的混合比例中（八氧化杯和RayeB的八个），数据表明，由小组成员判断的最明显可接受的混合物是：酸奶红胡萝卜汁（3：1 v / v），酸奶黄胡萝卜汁（ 2：1 v / v），RayeB-red胡萝卜汁（2：1 v / v）和RayeB-黄胡萝卜汁（4：1 v / v）。进一步研究了上述混合物与它们的对应对照（酸奶和RayeB）进行了进一步研究。显而易见的是，配制的混合物主要含有更高的生物活性组分，主要是抗坏血酸和花青素（红萝卜混合物）和β-胡萝卜素（黄胡萝卜混合物）以及抗氧化活性（DMPD自由基清除活性）和更高的计数益生菌实验室与对照相比。
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