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

Soukoulis, C; Tzia, C

dc.contributor.author	Soukoulis, C	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:28:40Z
dc.date.available	2014-03-01T01:28:40Z
dc.date.issued	2008	en
dc.identifier.issn	1364-727X	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/18901
dc.subject	Acidification process	en
dc.subject	Frozen yogurt	en
dc.subject	Quality	en
dc.subject	SNF fortifiers	en
dc.subject	Stabilizers	en
dc.subject	Texture	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Cyamopsis tetragonoloba	en
dc.title	Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1471-0307.2008.00385.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1471-0307.2008.00385.x	en
heal.language	English	en
heal.publicationDate	2008	en
heal.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. © 2008 Society of Dairy Technology.	en
heal.publisher	BLACKWELL PUBLISHING	en
heal.journalName	International Journal of Dairy Technology	en
dc.identifier.doi	10.1111/j.1471-0307.2008.00385.x	en
dc.identifier.isi	ISI:000254790800009	en
dc.identifier.volume	61	en
dc.identifier.issue	2	en
dc.identifier.spage	170	en
dc.identifier.epage	177	en