Functional low-fat frozen yoghurt with carrot puree and orange juice

Abstract

The effects of adding mix of carrot puree solids (CPS) and orange juice solids (OJS) as a dietary fiber source as well as natural antioxidants on the physiochemical, rheological, chemical, sensory properties, and production cost of low fat frozen yoghurt were studied. The CPS and OJS contained total solids (7.75, 11.90%), antioxidant scavenging activity ( 5.79, 26.40 mg TE 100 g1), total carotene (69.76,11.20 mg 100 g-1), crude fibers (10.41,0.22 mg 100g-1), vitamin C (16.66, 34.00 mg 100 g-1) and total phenol contents (4.52, 64.93 mg GAE 100g-1), respectively. Low fat frozen yoghurt containing CPS and OJS showed significantly (p < 0.05) higher specific gravity, weight per gall, apparent viscosity, total phenol content and antioxidant scavenging activity along with an increase in added mixture of CPS and OJS. Adding CPS and OJS to frozen yoghurt improves the overrun (%) and stimulates the LAB growth of low fat frozen yoghurt. LAB count decreases slightly during frozen storage period at -18 ± 1ºC but remains at levels above >7 log cfu g-1 until 45 days. Adding 3 % of CPS and OJS increase of overall acceptability score for low fat frozen yoghurt with increased antioxidant scavenging activity, total phenol content and reduced production cost.