Frozen Yoghurt: A Review

Abstract

Abstract
Frozen yogurt is a unique dairy product with physical properties related to ice cream, and nutritional and sensory characteristics related to fermented milk products. In the recent past, various research workers have investigated the feasibility of manufacture of various types of frozen yoghurt viz. probiotic frozen yoghurt, frozen bifidobacterium yoghurt, low fat and high protein frozen yoghurt, frozen yoghurt from camel milk, frozen yoghurt from condensed cottage cheese whey, frozen yoghurt using various flavorings like banana, date, strawberry, mango etc. Some of the current formulation trends in the industry include a growing interest in “reduced” or “no” claims for fat, calories or sugar, the use of nutritionally functional additives or flavors showing added nutritional functionality on frozen yogurt. Researchers have also reported the effect of several ingredients on the physicochemical, rheological and sensory quality of the frozen yoghurt viz. effect of fat, sucrose, various stabilizers, different manufacturing methods, influence of whey protein concentrate, inulin and glycerol supplementation.

Keywords: frozen yogurt, flavorings, whey protein concentrate, stabilizers, probiotic

Cite this Article
Priyank Dudhrejiya, Suneeta
Pinto, Satish
Parmar . Frozen Yoghurt: A Review .
Research & Reviews: Journal of Dairy
Science and Technology . 2019; 8(3): 1 12 p.