Volume 17, Issue 101 (2020)                   FSCT 2020, 17(101): 93-101 | Back to browse issues page


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Mohammadzadeh V, Arjeh E, Masoumi D, khosrowshahi A. The effect of stevia and guar gum on the physicochemical of frozen yogurt containing orange concentrate. FSCT 2020; 17 (101) :93-101
URL: http://fsct.modares.ac.ir/article-7-23187-en.html
1- Urmia University
2- urmia , e.arjeh@gmail.com
3- Urmia university
Abstract:   (3366 Views)
In this study, stevia and guar were used as alternatives for sucrose and fat in frozen yogurt formulation, respectively. For this purpose, a completely randomized block design with 0-100% replacement levels for stevia and 0, 0.25 and 0.5 % for guar gum was used. To investigate the effect of applied treatments, the physicochemical properties of frozen yogurt including acidity, viscosity, overrun, firmness, first drop time of melting and amount of melting were measured. The results showed that the viscosity decreased by increasing the level of stevia as a replacement for sucrose, while, overrun increased with increasing levels of sucrose substitution with stevia. All levels of stevia and guar replacement resulted in a significant increase in firmness. Also, with increasing the concentration of stevia and guar gum, the first drop time and stability of the sample increased. The results showed that stevia and guar gum are good alternatives to sucrose and fat, respectively, and samples containing 75-100% stevia and 0.5% guar were identified as the optimal treatment.
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Article Type: Original Research | Subject: Food formulations
Received: 2018/07/17 | Accepted: 2020/05/9 | Published: 2020/05/30

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