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The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert
Author(s) -
MILANI ELNAZ,
KOOCHEKI ARASH
Publication year - 2011
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.1471-0307.2010.00631.x
Subject(s) - guar gum , food science , glucose syrup , guar , rheology , sugar , chemistry , fat substitute , sensory analysis , materials science , composite material
The effect of adding date syrup (0%, 25% and 50% as sugar replacement) and guar gum (0%, 0.1%, 0.2% and 0.3% as fat replacement) was examined in respect of physicochemical, rheological and sensory properties of low fat frozen yoghurt. Increasing date syrup and guar gum concentration increased the mixture viscosity and acidity. Guar gum softened the frozen yoghurt whereas date syrup increased the hardness of the product. The control yoghurt was less sticky than samples containing the gum, but date syrup had no significant effect on the samples stickiness. Melt‐down stability of the samples also increased with increase in gum and date syrup concentration. The low fat orange flavoured frozen yoghurt dessert prepared in this study also had good sensory properties.