Volume 16, Issue 89 (2019)                   FSCT 2019, 16(89): 151-164 | Back to browse issues page

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1- Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2- Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran. , vn.fadaei@gmail.com
Abstract:   (5430 Views)
 
Ice cream yogurt is one of the dairy frozen products, which is in terms of physical characteristics and the appearance of ice cream. Due to the presence of lactic acid bacteria and the fermentation process, it has a high nutritional value; also it has a lower amount of sugar and fat than ice cream. In the present study, the effect of adding White mulberry juice and Teranjabine (at 0, 20, 40, 60, 80 and 100% levels) on some physicochemical properties (percentage of Over-run, pH, acidity, melting resistance, apparent viscosity and total sugar content) and the sensory evaluation of ice cream yogurt were evaluated. The statistical method was factorial experiment in a completely randomized design with three replications. According to this study, With Increasing the percentage of white mulberry juice and Teranjabine in ice cream yogurt samples: acidity and viscosity increased (p <0.05), Over-run and melting resistance decreased and increased respectively (p <0.05), and pH and total sugar content increased and decreased respectively (p <0.05). According to the results of the sensory evaluation, the best sample from the taste, color, texture, sweetness and overall acceptance of the sample with the replacement level of 40% white mulberry juice and 60% Teranjabine were taken. Totally, the sample of containing 40% White mulberry juice and 60% Teranjabine was selected as the best sample, which can be produced as a dietary product in dairy industry.
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Subject: Food quality control
Received: 2019/07/24 | Accepted: 2019/07/24 | Published: 2019/07/24

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