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176053

QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT

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Last updated: 26 Dec 2024

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Abstract

Frozen yoghurt is a complex fermented frozen dairy desert that combines the physical characteristics of ice cream with sensory and nutritional properties of fermented milk products.Six batches of frozen yoghurt were made to study the effect of replacing milk fat with inulin (Frutafit HD®) on the quality of frozen yoghurt. Control vanilla frozen yoghurt mix containing 4% fat, 13% milk solid not fat, 15% sucrose and 0.5% stabilizer was prepared. The other 5 batches were made by replacing 20, 40, 60, 80 and 100% of milk fat with inulin. The obtained results indicated that replacement of milk fat with inulin increased the acidity, the specific gravity, weight per gallon and viscosity of all mixes and specific gravity, weight per gallon, melting resistance and carbohydrate content of frozen yoghurt and this increase was proportional to the rate of replacement, and decreased pH values of frozen yoghurt mixes, fat and caloric value of frozen yoghurt, while replacement of milk fat inulin did not affect the ash, total protein and total solids content of frozen yoghurt. Increasing the rate of replacing milk fat with Frutafit HD® up to 60% increased the overrun and improved the acceptability of the resultant frozen yoghurt, while increasing the rate of the replacement above that decreased the overrun and the scores of organoleptic properties of frozen yoghurt.

DOI

10.21608/mjfds.2017.176053

Keywords

low fat, Frozen yoghurt, prebiotic, inulin, fat replacers

Authors

First Name

K.M.

Last Name

Kamaly

MiddleName

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Affiliation

Department of Dairy Sci. and Technol., Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.

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Orcid

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First Name

K.M.K.

Last Name

Kebary

MiddleName

-

Affiliation

Department of Dairy Sci. and Technol., Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.

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City

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Orcid

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First Name

A.H.

Last Name

El-Sonbaty

MiddleName

-

Affiliation

Department of Dairy Sci. and Technol., Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.

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Orcid

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First Name

Khadega R.

Last Name

Badawi

MiddleName

-

Affiliation

Department of Dairy Sci. and Technol., Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.

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Volume

2

Article Issue

2

Related Issue

25517

Issue Date

2017-04-01

Receive Date

2021-06-07

Publish Date

2017-04-01

Page Start

23

Page End

35

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 2_Issue 2_Pages 23-35.pdf

PDF . 529.1kB

Link

https://mjfds.journals.ekb.eg/article_176053.html

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https://mjfds.journals.ekb.eg/service?article_code=176053

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original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT

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Type

Article

Created At

23 Jan 2023