This study investigated the effects of adding grape, mulberry and carob molasses (Pekmez) at 6%, 10% or 14% on titratable acidity, pH, viscosity, whey separation, water holding capacity (WHC), gel firmness, acetaldehyde, volatile fatty acids, colour values, mineral profile and sensory properties of set‐type yoghurts. Increasing concentration of the molasses decreased whiteness value, viscosity and WHC, but increased redness/greenness and yellowness/blueness values, whey separation and mineral contents of the samples significantly (P < 0.05). Nevertheless, the yoghurts produced by adding grape molasses had the highest points in the sensory evaluation, followed by mulberry and carob molasses.

In this study, persimmon and apple powders obtained by freeze‐drying were incorporated into low‐fat, full‐fat, and fat‐free probiotic yogurts at 1% supplementation. Some physical, chemical, sensory attributes, and the viability of Lactobacillus acidophilus, were determined throughout storage of the yogurts at 4 ± 1°C for 14 days. The fat ratios significantly affected whey separation, water holding capacity, viscosity index, appearance scores, and the color parameters of the yogurts. The mineral (Ca, K, Na, Fe, and Zn) contents, and water holding capacity increased with increasing fat ratios. Supplementation with the fiber‐rich fruit powders had significant effects on acidity, water holding capacity and some textural, sensory and color parameters of yogurts. Fiber‐rich supplements, especially promoted the growth of probiotic bacteria. Yogurts produced with the addition of persimmon and apple powders had acceptable sensory characteristics. Practical applications Freeze‐drying technology is a useful method for producing dry fruit concentrates with applications as ingredients in foods, such as yogurt‐like products. The primary objective of this research was to develop a new functional dairy product with different fat ratios by supplementation with high‐fiber fruits and probiotic bacteria. As the most widely consumed fermented dairy product worldwide, yogurt supplemented with high nutrient value fruits, such as apple and persimmon, offers more nutritive and natural alternative to fruit‐flavored or sugar‐supplemented fruit yogurts. The work also aimed to improve the storage capacity and off‐season consumption of persimmons. Product diversity was enriched by producing yogurts with different fat ratios and fiber supplements for individuals with varying calorie needs and preferences. With this research, alternative uses were created for common dietary fibers, and a new type of improved fruit yogurt was produced.

The present study was conducted to evaluate the production of ayran by adding freeze‐dried black carrot fiber at different ratios (0%, 0.25%, 0.5%, and 1%), followed by its storage for 14 days. It turned out that the more the amount of black carrot added, the more the amounts of Na, Mg, K, and Ca, though the sensory scores decreased. While pH, titratable acidity, viscosity, whey separation, and acetaldehyde contents of ayran were not affected by black carrot addition (p > .05), water‐holding capacity, volatile fatty acids, L*, a*, and b* values appeared to be significantly affected (p < .05). The highest and lowest a* values were determined on the 1st (A1: 7.09) and 14th (C: −1.24) days, respectively. Higher L*, b*, and volatile fatty acid values were found in the ayran sample containing 0.25% black carrot fiber (A1) following the control samples. Apart from the water‐holding capacity of ayran, no significant change occurred in other properties during storage (p > .05). The highest water‐holding capacity was observed in A2 (19.53%) on the 14th day of storage. The ayran‐containing 0.25% black carrot fiber presented the best results. Fortification of ayran with black carrot fiber is likely to make a significant contribution to the diversification of functional dairy products. Novelty impact statement Freeze‐drying of black carrot will enable to obtain rich color substances in its composition, reduce transportation, and storage costs, and provide a product with a longer shelf life. This study has aimed to increase the consumption of high‐fiber black carrot, which is freeze‐dried and powdered, by adding it into ayran, and to benefit from the rich nutritional content of black carrot, as well as developing a natural, nutritious, and highly appealing product for consumers. As a consequence, an important contribution will be made to the product diversification in the dairy industry. The functional properties that black carrot will bring to ayran will ultimately benefit public health.

Ayran is a traditional salty drinkable fermented product. Black carrot is well known and very rich source of anthocyanins and combining with ayran was obtained a product that is natural, nutritious and highly attractive for consumer. In this study investigated the composition and antioksidant activity of the ayran fortified with black carrot powder. Black carrots were dried and powdered by freeze drying method and four batches of ayrans were manufactured by adding dried black carrots powder into the milk at increasing rates. One batch was treated as a control sample without black carrot powder addition and three batches of ayrans were manufactured by adding black carrot powder at the rates of 0.25%, 0.5% and 1%. All of the samples were pasteurized at 90°C for 5 minutes. Following the pasteurization, milks were cooled to 46±1°C and then inoculated with starter culture. Inoculated milks were incubated until the pH became 4.6-4.7. Ayran samples were cooled down and 0.5% salt was added. The mixture was homogenized and filled into 200 g of cups and stored at 4 o C before analyses. At the 5th and 20th minutes, the lowest antioxidant activity values were found to be 5.88% and 6.08% for control sample, while the highest antioxidant activity values were found 19.90% and 21.6% for ayran with 1% black carrot powder. Increasing concentrations of added black carrot into the milk, resulted higher antioxidant activity in ayran as determined by DPPH method (p<0.05). However, pH, dry matter, fat, protein and salt contents of the ayran samples were not influenced by black carrot powder addition (p>0.05).