The objective of this study was to produce a frozen yogurt containing low fat and no added sugar. Samples containing 5% polydextrose, 0.065% aspartame and acesulfame-K mixture, and different levels of inulin and isomalt (5.0, 6.5, and 8.0%) were produced at pilot scale and analyzed for their physical and chemical properties including proximate composition, viscosity, acidity, overrun, melting rate, heat shock stability, as well as sensory characteristics, and viability of lactic acid bacteria. With the addition of inulin and isomalt, viscosity increased by 19 to 52% compared with that of sample B (reduced-fat control). The average calorie values of samples substituted with sweeteners were about 43% lower than that of original sample. Low-calorie frozen yogurt samples melted about 33 to 48% slower than the reduced-fat control sample at 45 min. Based on quantitative descriptive profile test results, statistically significant differences among products were observed for hardness, iciness, foamy melting, whey separation, and sweetness characteristics. The results of principal component analysis showed that the sensory properties of the sample containing 6.5% inulin and 6.5% isomalt were similar to those of control. Lactic acid bacteria counts of frozen yogurt were found to be between 8.12 and 8.49 log values, 3 mo after the production. The overall results showed that it is possible to produce an attractive frozen yogurt product with the incorporation of inulin and isomalt with no added sugar and reduced fat.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.3168/jds.2010-3280 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
A flavoromics approach to investigate the effect of Saskatoon berry powder on the sensory attributes, acceptability, volatile components, and electronic nose responses of a low-fat frozen yogurt.
Front Nutr
December 2024
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.
Introduction: Saskatoon berries are grown in Canada and some northwestern states in the United States, and are notable for containing abundant antioxidant polyphenols, vitamins, metal elements, and fiber. To increase consumer interest in and accessibility to Saskatoon berries, some producers have begun to develop processes for refining Saskatoon berries into a powder with an extended shelf life that can be incorporated into a variety of value-added food products. To assess the desirability of this approach, this study sought to determine how the sensory attributes, consumer acceptability, and volatile and non-volatile composition of a plain, Greek-style frozen yogurt (PY) changed when fortified with 16% Saskatoon berry powder (SBP).
View Article and Find Full Text PDFYogurt with cornflower (Centaurea cyanus L.) petals as a source of antioxidant compounds and dietary fiber: physicochemical and spectroscopic research during storage.
J Dairy Sci
December 2024
Department of Plant Physiology, University of Life Sciences in Lublin, 20-950 Lublin, Poland.
An extensive study was undertaken using the petals of cornflower (Centaurea cyanus (Cyani flos)) flowers in yogurt production as a source of dietary fiber and antioxidant compounds, and as a natural dye, taking into account a 21-d refrigerated storage period. An additional aim of the study was to use cornflower petals in natural form rather than an extract. Four forms of cornflower petals: fresh, dried, frozen, and freeze-dried, were tested.
View Article and Find Full Text PDFValue addition to dietetic frozen yoghurt through use of fruit peel solids.
Sci Rep
August 2024
Banas Dairy, Palanpur, 385001, Gujarat, India.
The study pertains to preparing value added frozen yoghurt through use of orange peel powder (OPP). The quality aspects of medium-fat (6.0% fat) frozen yoghurt prepared using OPP at three levels (1.
View Article and Find Full Text PDFInfluence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt.
Foods
March 2024
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
Frozen yogurts contain yogurt culture bacteria, which might impart health benefits to their consumers. Global frozen yogurt market sales are expected to grow by 4.8% by 2028, which represents an important opportunity for the industry, consumers and researchers.
View Article and Find Full Text PDFmini-MED: study protocol for a randomized, multi-intervention, semi-controlled feeding trial of a Mediterranean-amplified vs. habitual Western dietary pattern for the evaluation of food-specific compounds and cardiometabolic health.
Trials
February 2024
Department of Pediatrics, Section of Nutrition, University of Colorado Anschutz Medical Campus, Aurora, CO, 80045, USA.
Background: Diet is among the most influential lifestyle factors impacting chronic disease risk. Nutrimetabolomics, the application of metabolomics to nutrition research, allows for the detection of food-specific compounds (FSCs) that can be used to connect dietary patterns, such as a Mediterranean-style (MED) diet, to health. This validation study is based upon analyses from a controlled feeding MED intervention, where our team identified FSCs from eight foods that can be detected in biospecimens after consumption and may therefore serve as food intake biomarkers.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!