Physicochemical Properties and Antioxidant Activity of Mozzarella Cheese Supplemented with Carrot Powder

This study evaluated the effects of carrot (Daucus carota L.) powder supplementation (0.5%-2%) on the physicochemical properties, bioactive compounds, and antioxidant activities of mozzarella cheese. The cheese yield decreased from 27.59% in the control to 21.12% with increasing carrot powder supplementation, while stretchability declined from 32.13 cm to 21.07 cm. Texture analysis revealed reductions in hardness, gumminess, and chewiness with higher carrot powder supplementation, although the addition at 1% maintained properties similar to those of the control. The pH decreased from 6.30 to 5.89, titratable acidity increased from 0.06% to 0.15%, and soluble solids rose from 0.20 to 0.60 °Brix. In addition, color analysis indicated reduced lightness and increased redness and yellowness, thus reflecting enhanced orange coloration. The moisture content increased from 40.16% to 60.03%, while ash content was slightly decreased, and crude protein and fat were slightly increased. Total phenolic and flavonoid contents increased from 31.59 to 59.07 gallic acid equivalent μg/g and from 18.42 to 39.30 catechin equivalent μg/g, respectively, and the α- and β-carotene levels were proportional to the carrot powder addition. Antioxidant activities, including 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging and reducing power, were substantially enhanced. These results suggest that carrot powder improves the color, nutritional, and functional properties of mozzarella cheese, with a 1% addition optimizing the bioactive compound enhancement while minimizing the texture changes. This study provides valuable data for developing functional dairy products using natural bioactive ingredients.