كليدواژه :
پايداركننده , ويژگي هاي فيزيكي شيميايي , خواص حسي , ماست منجمد , امولسيفاير،
چكيده لاتين :
Background and Objectives: In the preparation of soft and hard frozen yogurt, it is desirous to have a final product that is not only stable but also attractive in appearance, as well as smooth and free from graininess. The effects of some stabilizers on physicochemical and sensory properties of frozen yogurt was investigated in this study, so that we could identify the most suitable stabilizers to be used in future studies.
Materials and methods: All samples contained 10% fat, 13% sucrose, 13% non-fat milk solids, and 0.1% vanilla, and the stabilizers used were Panisol ex, carboxymethyl cellulose, and a mix of stabilizers and emulsifiers (sodium alginate (0.23%), guar (0.13%), carageenan (0.05%), propyleneglycole (0.48%), and polysorbate 80 (0.097%)) at 3 concentrations, namely, 0.144 ,0.198, 0.254%. Statistical analysis of data was performed using a two-factor completely randomized design in three replications, using the MSTAT-C software. Analysis of variance was done with Duncanʹs multiple range test (p<0.05).
Results: No significant changes were observed in the acidity and pH of the products, but viscosity, over-run capacity, and melting resistance were influenced significantly by type and concentration of stabilizers (p<0.05). The highest values for over-run and melting resistance were observed in samples containing Panisol ex and the lowest in samples containing carboxymethyl cellulose. The findings on the sensory scores showed that frozen yogurt produced using mix of stabilizers/emulsifiers at a concentration of 0.254% had the highest score in texture (p<0.05). Type and concentration of stabilizers had no significant effects on mouth feel and flavour of the samples.
Conclusion: The use of Panisol ex and mix of stabilizers/emulsifiers at a concentration of 0.254% is recommended for producing frozen yogurt.
