Studies on preparation of frozen yogurt smoothie using non-nutritive sweeteners
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Date
2023-02-14
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Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
Abstract
In the study, research was carried out to standardize the preparation technique of frozen yogurt smoothie. The quantity of skimmed milk powder required in milk for the preparation of yogurt was 5%. The prepared yogurt was blended with mango pulp, psyllium husk and various non-nutritive sweeteners to prepare frozen yogurt smoothie. The sensory analysis of frozen yogurt has revealed that 10% sugar, 30% FOS, 150μl of Stevia or 10% of liquid jaggery per 100g of product had better sweetness level. On organoleptically comparing the frozen yogurt smoothies containing various non-nutritive sweeteners, overall acceptability of the smoothie containing FOS was highest followed by the smoothie containing stevia, smoothie containing sugar and smoothie containing Liquid jaggery. The proximate analysis of the smoothies has revealed that the protein content of sample varied from 7.0-9.62% and Crude fiber content varied from 4.56-6.7%. On storage of smoothies the acidity values increased, pH and TSS content were decreased. Microbial analysis has shown that all the smoothie samples have retained TPC above 108 cfu/ml throughout the storage. The theoretical energy value of smoothie containing sugar was 112.35 Kcal/100g, smoothie containing FOS was 162.43kcal/100g, smoothie containing stevia was 99.56 kcal/100g and smoothie containing liquid jaggery was 108.77 Kcal/100g. Cost of production of smoothie containing sugar, FOS, stevia and liquid jaggery was 8.28 Rs/100g, 16.76 Rs/100g, 10.5 Rs/100g and 9.0 Rs/100g. The shelf life of samples were 45 days under refrigerated condition.