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		<title>Beetroot and Orange Juice Turn Drinking Yoghurt Into an Antioxidant Powerhouse</title>
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		<pubDate>Tue, 06 Oct 2026 17:09:43 +0000</pubDate>
				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[Antioxidants]]></category>
		<category><![CDATA[beetroot]]></category>
		<category><![CDATA[betalains]]></category>
		<category><![CDATA[carotenoids]]></category>
		<category><![CDATA[DPPH]]></category>
		<category><![CDATA[drinking yoghurt]]></category>
		<category><![CDATA[food safety]]></category>
		<category><![CDATA[functional foods]]></category>
		<category><![CDATA[orange juice]]></category>
		<category><![CDATA[probiotics]]></category>
		<category><![CDATA[Sensory evaluation]]></category>
		<category><![CDATA[total phenolic content]]></category>
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					<description><![CDATA[Researchers in Bangladesh fortified drinking yoghurt with beetroot pulp and orange juice, finding that moderate beetroot levels maximized sensory appeal while higher levels boosted antioxidant and phenolic content with no detectable coliforms or E. coli over 35 days of refrigerated storage.]]></description>
		
		
		
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