Effect of Sucralose and Maltitol on the Physicochemical Properties of Dietetic Frozen Bifido Yoghurt
International Journal of Current Microbiology and Applied Sciences
Frozen yogurt is a unique dessert with physical properties of ice cream, and nutritional and sensory characteristics of yoghurt. A study was carried out to prepare dietetic frozen yoghurt by incorporating two per cent of traditional yoghurt cultures and 1% Bifidobacterium bifidum culture and also by replacing sugar with artificial sweeteners viz., sucralose and maltitol. Six types of frozen yoghurt mixes prepared with sugar, 50 per cent sucralose, 100 per cent sucralose, 50 per cent maltitol, 100 per cent maltitol and a combination of sucralose and maltitol (50%: 50%) were designated as FYM0, FYM1, FYM2, FYM3, FYM4 and FYM5 and were subjected to determination of physicochemical properties. The pH and titratable acidity of frozen yoghurt mixes increased as the level of substitution of sucralose increased. No significant (P>0.05) difference was observed in other properties such as specific gravity, viscosity, melting time, over run values between different frozen yoghurt mixes. The frozen yoghurt mixes with 50 per cent sucralose (FYM1) recorded the highest overall acceptability next to control frozen yoghurt mix. At end of 5 weeks of storage the count of yoghurt bacteria and B. bifidum were 6.0147 ± 0.005 and 5.2626 ± 0.012 respectively. It is concluded that, except for pH and acidity, varying levels of substitution of these artificial sweeteners did not affect the physico chemical properties of different frozen yoghurt mixes.
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