Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt

Abstract

In our study, two acidification procedures, three stabilizers (guar gum, xanthan and carboxymethylcellulose) and two protein‐fortifying agents (skim milk powder and whey powder) were evaluated based on their impact on the quality characteristics of frozen yogurts. Indirect acidification (blending of plain acidified milk with ice cream mix) was found to favour texture while direct acidification (fermentation of ice cream mix with starter culture), although it improved viscosity of mixes, did not enhance the sensory acceptance of frozen yogurts. The addition of 0.2% xanthan gum and the partial substitution (at the ratio of 3 : 1) of skim milk powder by whey powder increased overall acceptance and creaminess.