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Application of carrot powder in preparation of low-fat frozen yoghurt

Indian Agricultural Research Journals

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Title Application of carrot powder in preparation of low-fat frozen yoghurt
 
Creator Kugashiya, Dhaval
Dharaiya, Chetan N
Mallik, Jarita
Rathwa, Rachana
 
Subject frozen yoghurt
carrot
response surface methodology
sensory
 
Description Low-fat frozen yoghurt was prepared using carrot powder as one of the ingredients. Response surface methodology (RSM) was used to optimize the level of carrot powder, stabilizer-emulsifier mixture and sugar. The responses were sensory attributes such as flavour, body and texture, melting quality, colour and appearance and total score as well as physical attributes like melted quantity and overrun. Based on the output, RSM suggested the rate of addition of carrot powder, stabilizer-emulsifier mixture and sugar to be 3.93%, 0.41% and 14.30% respectively. The experimental frozen yoghurt was prepared as per the suggestions from RSM and compared with control low-fat frozen yoghurt where carrot powder was replaced with vanilla flavour. The experimental frozen yoghurt was statistically similar in terms of compositional parameters except moisture and carbohydrate content while the experimental sample was superior to control sample in terms of sensory attributes. Aerobic plate count of both the samples were statistically similar while coliform as well as yeast and mold were absent in the product.
 
Publisher Indian Dairy Association, New Delhi, India
 
Date 2023-12-28
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJDS/article/view/135033
 
Source Indian Journal of Dairy Science; Vol. 76 No. 6 (2023): Nov-Dec 2023
2454-2172
0019-5146
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJDS/article/view/135033/53483