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Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt
Author(s) -
SOUKOULIS CHRISTOS,
TZIA CONSTANTINA
Publication year - 2008
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2008.00385.x
Subject(s) - xanthan gum , food science , starter , skimmed milk , chemistry , guar gum , ice cream , fermentation , sensory analysis , food additive , rheology , materials science , composite material
In our study, two acidification procedures, three stabilizers (guar gum, xanthan and carboxymethylcellulose) and two protein‐fortifying agents (skim milk powder and whey powder) were evaluated based on their impact on the quality characteristics of frozen yogurts. Indirect acidification (blending of plain acidified milk with ice cream mix) was found to favour texture while direct acidification (fermentation of ice cream mix with starter culture), although it improved viscosity of mixes, did not enhance the sensory acceptance of frozen yogurts. The addition of 0.2% xanthan gum and the partial substitution (at the ratio of 3 : 1) of skim milk powder by whey powder increased overall acceptance and creaminess.