Preparation of Functional Frozen-Yoghurt Using Fat Replacer and Sweetener Substitutes

Hammad, Mohamed Nour; Abbas, Hayam; Elsaba, Nada

doi:10.21608/ejchem.2021.91244.4341

Preparation of Functional Frozen-Yoghurt Using Fat Replacer and Sweetener Substitutes

Document Type : Original Article

Authors

¹ * Dairy Department, Faculty of Agriculture, Damietta University, Damietta, Egypt.

² Dairy Dept., Food Industries and Nutrition Division, National Research Center, Dokki, Cairo, Egypt.

³ Dairy Department, Faculty of Agriculture, Damietta University, Damietta, Egypt

10.21608/ejchem.2021.91244.4341

Abstract

Abstract
Frozen yoghurt is a popular dairy product which generally it gathers the properties of ice cream as a preferable, delicious, and refreshing product beside the nutritive values of yoghurt. Now a day; many researchers produced frozen yoghurt with different attitudes. This research dealt with using a fat replacer (Etenia 457) and a sweetener (Sativoside) to produce low fat and low calories functional frozen yoghurt. Control and four treatments were prepared using 0, 25, 50, 75 and 100% of fat replacer and sweetener to achieve CY, F1, F2, F3 and F4, respectively. Chemical and physical properties as well as organoleptic properties evaluation were carried out. The values of fat content and calories were lower in the treated samples when compared with control one. The rat of decreases were parallel with the increase of fat replacer and sweetener ratios. Pronounced differences were also observed in the values of specific gravity, overrun; where specific gravity and viscosity values were increased with the increases of additives while overrun was decreased. The organoleptic evaluation indicated that the sample F1 which contain 25% fat replacer and sweetener had the best and favorite properties as well as total scores among all other treatment.

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