Preparation of Functional Frozen-Yoghurt Using Fat Replacer and Sweetener Substitutes

Abstract

Frozen yoghurt is a popular dairy product which generally it gathers the properties of ice cream as a preferable, delicious, and refreshing product beside the nutritive values of yoghurt. Now a day; many researchers produced frozen yoghurt with different attitudes. This research dealt with using a fat replacer (Etenia 457) and a sweetener (Sativoside) to produce low fat and low calories functional frozen yoghurt. Control and four treatments were prepared using 0, 25, 50, 75 and 100% of fat replacer and sweetener to achieve CY, F1, F2, F3 and F4, respectively. Chemical and physical properties as well as organoleptic properties evaluation were carried out. The values of fat content and calories were lower in the treated samples when compared with control one. The rat of decreases were parallel with the increase of fat replacer and sweetener ratios. Pronounced differences were also observed in the values of specific gravity, overrun; where specific gravity and viscosity values were increased with the increases of additives while overrun was decreased. The organoleptic evaluation indicated that the sample F1 which contain 25% fat replacer and sweetener had the best and favorite properties as well as total scores among all other treatment.

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream

“…Usually, this happens in products with higher mixing ratios, e.g., 1:1, and lower total solids content, e.g., 17.58% [22], or in products made by direct acidification [38]. pH values from 6.1 to 6.4 for yogurt ice cream with dietary fibers and probiotics have also been reported [26,30]. In contrast, Bullock et al [39] mixed strained yogurt with pH 3.717 ± 0.048 and ice cream mix at a ratio of 1:4, which resulted in a frozen dessert with pH 4.27 ± 0.026, without, however, giving any information about the ice cream mix, i.e., ingredients and pH.…”

“…In literature, most of the studies concern YIC fortified with probiotics, different flavors, syrups, and dietary fibers [20][21][22][23][24][25][26][27], or the addition of fat replacers and different stabilizers [28][29][30]. To the best of our knowledge, except for the study by Silva and Bolini [31], who used powdered acid whey from cheese or casein production to produce ice cream, no other study has used liquid acid whey or YAW in ice cream manufacture.…”