Impact of colostrum-derived whey and beetroot powder on the nutritional, rheological and sensory characteristics of set-type yogurt

The utilizing bioactive compounds from natural sources is an increasingly popular approach to enhance dairy products’ nutritional profile and organoleptic properties. This study focuses on the standardization and quality characterization of set-type yogurt enriched with lyophilized beetroot powder (BRP) and ultra-filtrate bovine colostrum whey powder (UF-BCWP). The UF-BCWP was derived from Himachali Pahari cow colostrum processed via rennet coagulation and ultrafiltration (100 kDa membrane), followed by lyophilization. The set-type yogurt was prepared by incorporating UF-BCWP at a 1% concentration, while BRP was added at varying levels (0.25-1%), while the control (YC) was prepared without any adjunct. The prepared yogurts were analysed for their proximate composition, color profile, rheological properties, sensory evaluation using multivariate analysis, and storage stability (1, 7, and 14 days). The incorporation of BRP and UF-BCWP significantly (p ≤ 0.05) influenced the proximate composition, color profile (L*, a*, b*, C*, hue), rheological and organoleptic properties of yogurt. The Flow behavior index (n) values for all the yogurt samples is > 1, suggesting the shear thinning behavior, ultimately improving the spreadability and overall mouthfeel of yogurt. Multivariate analyses revealed distinct organoleptic profiles for the yogurts, with TPM2 demonstrating the highest overall acceptability. This study highlights the potential of utilizing bioactive compounds from natural sources to create innovative and nutritious dairy products that meet consumer demands.