Development of Low-Fat Frozen Yoghurt with Incorporation of Different Fruits

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dc.contributor.advisorChandra, Ramesh
dc.contributor.authorSingh, Kanchan
dc.date.accessioned2017-10-31T05:49:26Z
dc.date.available2017-10-31T05:49:26Z
dc.date.issued2016
dc.description.abstractThe present study on “Development of low-fat frozen yoghurt with incorporation of different fruits” consisting of 36 treatment combinations from 3 fruit ratio (5%, 10% and 15%) , 3 fruit pulps (banana, lychee and mango) and 4 fat percentage (0.5%, 1%, 1.5% and 2%) with 12 % MSNF was carried out in the Warner College of Dairy Technology, SHUATS, Allahabad. The yoghurt was prepared as per under recommended standard procedure. The milk was standardized at 0.5%, 1%, 1.5% and 2% fat with 12 % MSNF and pasteurized at 850 C for 5 minutes followed by cooling at 42 to 430 C. The 2% of mixed culture (Streptococcus thermophilus & Lactobacillus bulgaricus) was inoculated in the standardized milk and kept for 3-4hrs for incubation at 420 C and ageing at 50 C for 3-4hrs. The 3 fruit pulps (banana, lychee and mango) in 3 fruit ratio (5%, 10% and 15%) were added to the sample yoghurt. The batch freezer was used to freeze the yoghurt at -3 to -50 C. The cup was used for packaging and hardening of yoghurt at -16 to -230 C. Physicochemical properties (moisture, total solids, protein, acidity, carbohydrate, ash,fat and pH) and rheological properties (index of viscosity) of the product (low-fat frozen yoghurt) were determined based on one day storage. Microbial evaluation (yeast & mould count and coliform count) and sensory evaluation (colour & appearance, body & texture, flavour & taste and overall acceptability) of low-fat frozen yoghurt were determined at 1st, 7th, 14th, 21st and 28th days of storage. The low-fat frozen yoghurt containing 15% lychee pulp (F2L3) was to be the best in comparison to other treatments in overall acceptability. Further the results of current study demonstrated that the addition of fruits in the yoghurt significantly improved the quality of frozen yoghurt.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810034203
dc.keywordsyoghurt; Lactobacillus bulgaricus; low-fat frozen yoghurt;en_US
dc.language.isoenen_US
dc.pages633 p.en_US
dc.publisherSam Higginbottom University of Agriculture, Technology And Sciences Deemed to be University, Allahabad, U.P., Indiaen_US
dc.subFood Science and Technologyen_US
dc.subjectnullen_US
dc.themeFOOD SCIENCE & TECHNOLOGYen_US
dc.these.typePh.Den_US
dc.titleDevelopment of Low-Fat Frozen Yoghurt with Incorporation of Different Fruitsen_US
dc.typeThesisen_US
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