Kamaly, K., Kebary, K., El-Sonbaty, A., Badawi, K. (2017). QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT. Menoufia Journal of Food and Dairy Sciences, 2(2), 23-35. doi: 10.21608/mjfds.2017.176053
K.M. Kamaly; K.M.K. Kebary; A.H. El-Sonbaty; Khadega R. Badawi. "QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT". Menoufia Journal of Food and Dairy Sciences, 2, 2, 2017, 23-35. doi: 10.21608/mjfds.2017.176053
Kamaly, K., Kebary, K., El-Sonbaty, A., Badawi, K. (2017). 'QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT', Menoufia Journal of Food and Dairy Sciences, 2(2), pp. 23-35. doi: 10.21608/mjfds.2017.176053
Kamaly, K., Kebary, K., El-Sonbaty, A., Badawi, K. QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT. Menoufia Journal of Food and Dairy Sciences, 2017; 2(2): 23-35. doi: 10.21608/mjfds.2017.176053
Department of Dairy Sci. and Technol., Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.
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.
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