Studies on chemical properties of low-fat frozen yoghurt prepared with mixing of varying pulp level of different fruits
Kanchan Singh, Ramesh Chandra and Sangeeta Shukla
A study were conducted to prepare low-fat frozen yoghurt mix with different amount of locally available fruit pulp of Banana, Lychee and Mango during 2014-15 and 2015-16 at the Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences (Deemed To-Be University, Formerly AAI-DU), Allahabad-211007 (U.P), India. The objectives of studies was to analyze the chemical properties of low-fat frozen yoghurts prepared with mixing of three fruits (Banana, Lychee and Mango), its three pulp per cent (5, 10 and 15) and four fat per cent (0.5, 1.0, 1.5 and 2.0). This was prepared using standard procedure and it was also analyzed with using well developed methodology for its chemical properties i.e. moisture, fat, total solids, acidity, protein, carbohydrate and ash. The results clearly indicated that the addition of mango was better than lychee and banana in frozen yoghurt with 0.5%, 1.0%, 1.5% and 2.0% fat. The high valued frozen yoghurt was made with mango pulp at 10% than 5% and 15% that showed exceptional results as compared to other. The fruit additives are the better options for increasing flavored value of low-fat frozen yoghurt its quality and acceptability.
How to cite this article:
Kanchan Singh, Ramesh Chandra, Sangeeta Shukla. Studies on chemical properties of low-fat frozen yoghurt prepared with mixing of varying pulp level of different fruits. Pharma Innovation 2016;5(10):122-124.