IMPROVING THE QUALITY ATTRIBUTES AND HEALTH BENEFITS OF FROZEN YOGHURT | ||||
| Menoufia Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 2, Issue 2, March and April 2017, Page 63-64 PDF (184.3 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjfds.2017.176056 | ||||
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| Authors | ||||
| A. I. Hamed; K. M. A. Kamaly; Kh. M. K. Kebary; A. H. El-Sonbaty | ||||
| Prof. Emeritus of Dairy Sci. and Technol, Fac. of Agric., Menoufia Univ. | ||||
| 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. This elaboration results in a nutritious product with a refreshing taste and storage stability significantly longer than of yoghurt. Consumers often choose to eat frozen yoghurt because they expect that it contains less lactose than ice cream and provides health benefits from the viable bacteria contained in it . The main objective of this study was to investigate the possibility of making a good quality synbiotic low fat, low sucrose frozen yoghurt. The results of this study indicated that incorporating of microentrapped bifidobacteria did not affect the quality of the resultant frozen yogurt .the counts of bifidobacteria even after frozen storage for 10 weeks still higher than the number should be present to achieve the health benefits of bifidobacteria. Finally it could be recommended that it is possible to make a good quality low fat , low sucrose , low calories symbiotic frozen yoghurt by using inulin (frutafit HD® and CLR®) and incorporating of encapsulated bifidobacteria. | ||||
| Keywords | ||||
| Low fat; frozen yoghurt; prebiotic; inulin; fat replacers | ||||
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