Predicting the physicochemical properties of sheep yogurt incorporated with fermented black raspberry juice

The physicochemical properties of yogurt incorporated with fermented black raspberry juice and sugar beet fiber were predicted using machine learning. Yogurt samples were prepared using two starter cultures, three sugar beet fiber concentration, and three fermented black raspberry juice concentration. The decision tree model showed a high correlation coefficient with physicochemical properties. Juice and fiber concentration had higher impact on the pH value than that of starter type, while starter type had higher effect on the exopolysaccharide content. The syneresis showed a strong direct relationship with juice concentration and a moderate inverse relationship with fiber concentration. The water holding capacity and viscosity had a strong inverse relationship with juice concentration and a moderate direct relationship with fiber concentration. Juice concentration had a strong direct relationship with antioxidant activity, while fiber concentration had a moderate direct relationship. In conclusion, incorporating black raspberry juice into yogurt increased its antioxidant activity and syneresis.