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.