Low-fat yogurt ice cream: effect of incubation period on the chemical, microbiological and sensory qualities
2001
Emata, O.C. | Dulay, T.A. | Resubal, L.E. | Sanchez, P.C.
A new product which may approximately be called lowfat yoghurt ice cream was developed. The standard formulation for making fermented milk (yoghurt) and ice cream mix was incubated for 0-hour, thirty minutes, one hour thirty-minutes and two hours before freezing. These finished products were evaluated by ten sensory panelist. The sensory evaluation of the final experimental products revealed preference to yoghurt ice cream with one hour and thirty minutes incubatiion period. Samples incubated for 2-hour period were rated second. The ratings were like moderately to like very much in terms of flavor and aroma, color and appearance, body and texture and general acceptability. Incubation period had no significant effect on the chemical composition of the final product. Low fat yoghurt ice cream had protein and lactose content of 3.72% and 6.51%, respectively. Prolonged incubation period tended to increase acidity and lower down the pH value of the final product. The product incubated for one hour thirty minutes had 0.36% lactic acid and a pH of 5.58. The coliform count of low fat yoghurt ice cream ranged from 8 to 10 coliform calories per gram making the product acceptable according to IDF (1984) standards. The yeast and mold count were within the limit. The significant increase in the total bacterial count ranged from 450 x 10 to 5.88 x 10 colonies per gram sample. The most preferred product had 10 coliforms, 3.83 x 10 yeasts and molds and 3.57 x 10 total bacterial colonies per gram sample
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