EFFECTS OF MILK SOLIDS-NON-FAT CONTENT ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF FROZEN YOGURT

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MOEENFARD M.; PURAZARANG H.; MAZAHERI TEHRANI M.

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Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2012 | Volume:6 | Issue:4 (23) Page(s): 33-40

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Title

EFFECTS OF MILK SOLIDS-NON-FAT CONTENT ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF FROZEN YOGURT

Author(s)

MOEENFARD M. | PURAZARANG H. | MAZAHERI TEHRANI M. | Issue Writer Certificate

Keywords

FROZEN YOGURTQ3

MILK SOLIDS-NON-FATQ3

PHYSIOCHEMICALQ3

Abstract

Background and Objective: FROZEN YOGURT is obtained by freezing a mixture containing milk fat, MILK SOLIDS-NON-FAT (MSNF), sweeteners, stabilizers, and yogurt. Increased MILK SOLIDS-NON-FAT is one way to avoid undesirable changes in texture observed in low-fat products. Thisincrease in MSNF also helps greatly improve health properties of these products. Since FROZEN YOGURT is considered a low-fat dessert, in this study the effects of MILK SOLIDS-NON-FAT content on its physical, chemical and sensory characteristics were investigated.Materials and Methods: Ingredients included milk (2.5% fat and 8% solids-non-fat), skim milk powder 98% solids-non-fat), cream (30% fat), starter yogurt (DVS Lat 1/63, including Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), sugar, vanilla powder, and panisol ex. All samples contained 8% fat, 13% sugar, 0.3% stabilizer and 0.09% vanilla. To produce test samples, the MILK SOLIDS-NON-FAT content was adjusted at 13%, 16% and 19% levels with skim milk powder. Statistical analysis of the data was performed by completely randomized two-factor design with 3 replications using the MSTAT-C software, and analysis of variance was done with Duncan’s multiple range test (p<0.05). For drawing diagrams the Excel software was used.Results: Titratableacidity, pH, viscosity, overrun capacity and melting characteristics of ice cream were influenced favourably significantly (p<0.05) by increasing MSNF. Increasing the MSNF content significantly (p<0.05) decreased pH, overrun capacity and resistanec to melting of ice cream, while it increased titratable acidity and viscosity. The dataalso showed that samples with 13% MSNF resulted the highest scores in texture and total acceptance (p<0.05).Conclusion: Increases in MILK SOLIDS-NON-FAT content of frozen yogury affects favourably its properties. Based on the findings in this study, 13% MSNF is suggested for producing concentrated FROZEN YOGURT.

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APA: Copy

MOEENFARD, M., PURAZARANG, H., & MAZAHERI TEHRANI, M.. (2012). EFFECTS OF MILK SOLIDS-NON-FAT CONTENT ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF FROZEN YOGURT. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 6(4 (23)), 33-40. SID. https://sid.ir/paper/121398/en

Vancouver: Copy

MOEENFARD M., PURAZARANG H., MAZAHERI TEHRANI M.. EFFECTS OF MILK SOLIDS-NON-FAT CONTENT ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF FROZEN YOGURT. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2012;6(4 (23)):33-40. Available from: https://sid.ir/paper/121398/en

IEEE: Copy

M. MOEENFARD, H. PURAZARANG, and M. MAZAHERI TEHRANI, “EFFECTS OF MILK SOLIDS-NON-FAT CONTENT ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF FROZEN YOGURT,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 6, no. 4 (23), pp. 33–40, 2012, [Online]. Available: https://sid.ir/paper/121398/en

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