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- Title
The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts.
- Authors
Güven, M; Karaca, O B
- Abstract
In this study, the physical properties of samples of ice cream produced from yogurt with varying levels of sugar (18, 20 or 22%) and fruit (strawberry) concentration (15, 20 or 25%) were investigated. The results of the physical analysis indicate that as the amount of sugar and fruit increases, there is an increase in the first dripping time period, viscosity values and the overrun. However, complete melting times decreased in parallel with the increase in sugar content and fruit concentration. It was observed that an increase in the amount of sugar in vanilla frozen yogurt softened the structure. In strawberry ice-cream-type frozen yogurt, the structure hardened in parallel with the increase in fruit concentration. In addition, the results show that frozen yogurts with high sugar (V3) and fruit (St3) concentrations are the type most preferred by the panellists. The results of the sensory analysis suggest that frozen yogurt can be an alternative to other dairy products such as yogurt and ice cream.
- Subjects
FROZEN yogurt; FROZEN yogurt industry; ICE cream industry; SUGAR content of food
- Publication
International Journal of Dairy Technology, 2002, Vol 55, Issue 1, p27
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1046/j.1471-0307.2002.00034.x