Preparation and properties of ice cream type frozen yogurt |
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| Authors: | K INOUE K SHIOTA T ITO |
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| Affiliation: | Laboratory of Chemistry and Technology of Animal Products, Faculty of Agriculture, Kyushu University, Fukuoka 812–8581;Department of Home Economics, Kwassui Women's Junior College, Nagasaki, Japan |
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| Abstract: | Changes in sensory ratings and chemical properties of ice cream type frozen yogurt (fat content >8.0% with varying pH values) were investigated during storage for 6 months at –35°C. No appreciable change was observed in the structure, acidity and pH values of the products during storage. In addition, there was no increase in thiobarbituric acid values of the products during storage. Viable lactic acid bacteria decreased in number with increasing storage period. Different sensory ratings were obtained for assessors who were familiar with yogurt and for assessors who were not. The product having a pH value of 5.5 was the most preferred ice cream type frozen yogurt in the products examined . |
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