Development of fiber-enriched probiotic goat milk dahi by incorporating black carrot (Daucus carota subsp. sativus) pomace powder

The present investigation was conducted to evaluate the use of black carrot pomace powder (BCPP) in manufacturing of high-fiber dahi with goat milk and probiotic culture, as well as the effect on the physicochemical, antioxidant, sensory attributes and probiotic viability of dahi. BCPP was prepared by tray drying method and added to probiotic goat milk dahi mixtures at the rate of 1, 1.5, 2, 2.5, and 3%, respectively. The findings of this investigation showed the nutritional and antioxidant properties of BCPP. The result indicated that BCPP contains high fiber and antioxidants with low protein and fat. As powder levels increased in the dahi, the pH, ash, and fiber per cent were significantly increased, while acidity, fat, protein, and whey syneresis significantly decreased. Antioxidants and phenolic content were found to be significantly higher in the 3% BCCP group and significantly lower in the control group. The BCPP with 1% incorporation level in dahi demonstrated higher overall acceptability when compared to other BCPP groups. There was a significant effect of storage duration on the probiotic count in dahi (control) and BCPP dahi. Consequently, BCPP could be used as a high-fiber, natural antioxidant, and phenolic ingredient to formation of unique fiber-enriched goat milk dahi.