{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T04:52:57Z","timestamp":1791175977755,"version":"4.1.0"},"reference-count":52,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,4]],"date-time":"2026-10-04T00:00:00Z","timestamp":1791072000000},"content-version":"vor","delay-in-days":3,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This study aimed to formulate and quality\u2010characterize drinking yoghurt with beetroot pulp, abundant in antioxidants, rich in betalains and phenolic compounds and to enhance its nutritional, bioactive, and sensory attributes by adding orange juice. In this study, three different mixtures of beetroot pulp and orange juice were used: Sample A: 240\u2009g yoghurt, 30\u2009g beetroot pulp, and 30\u2009mL orange juice; Sample B: 225\u2009g yoghurt, 45\u2009g beetroot pulp, and 30\u2009mL orange juice; and Sample C: 255\u2009g yoghurt, 15\u2009g beetroot pulp, and 30\u2009mL orange juice. Formulation\u2010dependent differences were observed in the measured bioactive parameters. Sample B showed the highest DPPH radical\u2010scavenging activity at 800\u2009ppm (56.1%\u2009\u00b1\u20092.1%) and the lowest estimated IC\n                    <jats:sub>50<\/jats:sub>\n                    (429.4\u2009ppm), together with the highest TPC (51.4\u2009\u00b1\u20091.5\u2009mg GAE\/100\u2009g) and TFC (14\u2009\u00b1\u20091\u2009mg\u2009CE\/100\u2009g). The sensory analysis showed that sample A achieved the highest mean sensory scores across the evaluated attributes, whereas Sample C received the lowest taste score. During 0\u201335\u2009days of refrigerated storage, no coliforms or\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Escherichia coli<\/jats:italic>\n                    <\/jats:styled-content>\n                    were detected in any sample, that is, &lt;\u20091\u2009CFU\/mL yoghurt, whereas the pH of all drinking yoghurt samples remained relatively stable, ranging from 4.0 to 4.5, with sample B demonstrating the highest pH and sample C the lowest. The findings demonstrate formulation\u2010dependent differences in sensory and bioactive characteristics and support further investigation of beetroot\u2010orange fortified drinking yoghurt using independently replicated production batches and broader shelf\u2010life assessment.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72452","type":"journal-article","created":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T04:31:00Z","timestamp":1791174660000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Physicochemical, Bioactive, Sensory, and Microbial Evaluation of Functional Drinking Yoghurt Fortified With Beetroot and Orange Juice"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4769-0147","authenticated-orcid":false,"given":"Md Masudul Islam","family":"Khan","sequence":"first","affiliation":[{"name":"Department of Nutrition and Food Engineering Daffodil International University  Dhaka Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-6197-1106","authenticated-orcid":false,"given":"Md Noitik","family":"Ali","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Engineering Daffodil International University  Dhaka Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-9328-803X","authenticated-orcid":false,"given":"Ayshee","family":"Tabassum","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Engineering Daffodil International University  Dhaka Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0009-4995-276X","authenticated-orcid":false,"given":"Devpriya","family":"Bhattacharjee","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Engineering Daffodil International University  Dhaka Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0004-9035-0705","authenticated-orcid":false,"given":"Shahin","family":"Alam","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Engineering Daffodil International University  Dhaka Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9931-2965","authenticated-orcid":false,"given":"Md Shahedul","family":"Islam","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Engineering Daffodil International University  Dhaka Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,4]]},"reference":[{"issue":"7","key":"e_1_2_14_2_1","doi-asserted-by":"crossref","first-page":"e28760","DOI":"10.1016\/j.heliyon.2024.e28760","article-title":"Tea (\n                     Camellia sinensis\n                  ) Cultivated in Three Agro\u2010Ecological Regions of Bangladesh: Unveiling the Variability of Methylxanthine, Bioactive Phenolic Compound, and Antioxidant Activity","volume":"10","author":"Abdullah A. 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