![]() ![]() A reformulation of the product by total or partial sugar or sucrose replacement is a more often applied strategy in a larger part of the studied food and dairy categories (chocolate, ice-cream and dessert). On the other hand, it should not account for more than 10% of the daily caloric intake. It contributes to the Maillard reaction it also influences many food and dairy qualities. ![]() The more notable function of sucrose in food and dairy products is its sweet taste, but it also adds to the flavor and consistency. Frozen yogurts are a rich source of protein, sucrose and fat contents. ![]() Probiotic frozen yogurt is an ice cream product and it contains many functional and nutritious characteristics. observed that LAB remains stable throughout the shelf life in frozen yogurt. It outperforms classic frozen dairy products because it is partially hydrolyzed sugar milk content and live from lactic acid bacteria (LAB). Scanning electron microscopy (SEM) micrographs of all probiotic-frozen yogurt treatments illustrated that the microstructures showed a difference with a fine network, size pores and structure between the frozen yogurt with sweeteners (F2, F3 and F3) and control frozen yogurt (F1).įrozen yogurt is known as ice cream with some properties of yogurt. During storage periods, the highest scores of total acceptability were detected in the F3, F4 and F2 treatments. The highest values of overrun, hardness and viscosity ( p 6.00 log 10 CFU g −1) during storage periods up to 60 d. In the F1 treatment, sucrose value was higher (14.87%) and not detected in the F2, F3 and F4 treatments. The chemical properties were not significantly present p > 0.05) during storage in all treatments. Four different treatments of probiotic-frozen yogurts were studied (control probiotic-frozen yogurt with sucrose (F1), probiotic-frozen yogurt with stevia (F2), probiotic-frozen yogurt with sucralose (F3) and probiotic-frozen yogurt with sorbitol (F4)). The current study investigates the sugar replacements by using sweeteners (stevia, sucralose and sorbitol) on physicochemical, microbiological, microstructural and sensory characteristics of probiotic-frozen yogurt. Consumers suffering from lactose intolerance and metabolic syndrome are looking for sugar-free products. Frozen yogurts are a rich source of sucrose levels between 15% and 28% of total ingredients. Frozen yogurt is known as ice cream with some properties of yogurt. ![]()
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