VIABILITY OF LACTIC ACID BACTERIA IN FROZEN YOGHURT PREPARED WITH LOW ENERGY CONTENT | ||
| Journal of Food and Dairy Sciences | ||
| Article 7, Volume 29, Issue 1, January 2004, Pages 313-318 PDF (72.33 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2004.239763 | ||
| Author | ||
| M. Y. Mehana | ||
| Dairy Dept., Fac. Agric., Mansoura Univ., Mansoura, Egypt. | ||
| Abstract | ||
| Frozen yoghurt and yoghurt like ice-cream are becoming popular and preferable dairy food for consumption. Therefore, the results of the frozen yoghurt made with low fat and replacing 25% of its sucrose content with sorbilol as low energy can lent revealed that: non fat trealment recorded decreasing in titratable acidity, reduction in pH values, decreasing in melting down. But, highest increasing of overrun and lactic acid bacteria count were observed. Replacement of sucrose with 25% sorbitol increased greaUy the count of lactic acid bacteria (LAB) and melting down. but decreased the acidity of frozen yoghurt. Storage of frozen yoghurt for 15 days led to greatest reduction of the count of LAB. Slight increasing of acidity and melting down were recorded during the storage period. N egJigible increase in the organoleptic properties were found in the treatment contained 8% fat. The addition of sorbitol instead of sucrose decreased the individual scores as well as total scores of organoleptic properties of frozen yoghurt The storage period (15 days) of frozen yoghurt decreased greatly all scores tested as well as total scores. Finally, it might be concluded that all treatments contaIning fat and non-fat or containing low energy source could be recommended for the manufacture of frozen yoghurt. | ||
| Keywords | ||
| Frozen yoghurt; low tat content; lactic acid bacteria; organoleptic properties | ||
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