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Value addition to dietetic frozen yoghurt through use of fruit peel solids.
- Source :
-
Scientific Reports . 8/13/2024, Vol. 14 Issue 1, p1-9. 9p. - Publication Year :
- 2024
-
Abstract
- The study pertains to preparing value added frozen yoghurt through use of orange peel powder (OPP). The quality aspects of medium-fat (6.0% fat) frozen yoghurt prepared using OPP at three levels (1.5, 2.5, 3.5% as T1, T2 and T3 respectively) was studied. Frozen yoghurt was prepared by freezing blend of fermented yoghurt base with ice cream mix (25:75 w/w); other ingredients were sugar, stabilizer-emulsifier and orange crush. Inclusion of OPP in frozen yoghurt impacted the orange flavour favorably and enriched product with β-carotene and dietary fiber. The control product (TC) was prepared in similar manner, avoiding OPP. As the level of OPP was raised in formulation, there was a marked increase in the protein, carbohydrate, ash and total solids when compared with TC. Presence of OPP markedly affected the acidity, viscosity, overrun and melting resistance of the product; maximum overrun was associated with TC. Product T3 had the maximum acidity and viscosity; T2 had maximum total sensory score. It is recommended to prepare medium-fat frozen yoghurt utilizing 2.5% OPP along with orange crush as flavouring. Such inclusion of peel solids enriched the product with β-carotene and dietary fiber, contributed to stabilization of product and enhanced the products sensory acceptance. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 20452322
- Volume :
- 14
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- Scientific Reports
- Publication Type :
- Academic Journal
- Accession number :
- 179040408
- Full Text :
- https://doi.org/10.1038/s41598-024-69762-0