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Effect of fat replacers and fruit pulp on quality of frozen yoghurt.

Author(s) : KAUR H., MINHAS K. S., BAJWA U.

Type of article: Article

Summary

The authors investigated the use of inulin and whey protein concentrate (WPC) as fat replacers in mango frozen yoghurt. Inulin was found to be a better fat replacer than WPC and 10% mango pulp improved the quality of frozen yoghurt. The frozen yoghurt could be stored for 10-12 days at -18°C according to the composition.

Details

  • Original title: Effect of fat replacers and fruit pulp on quality of frozen yoghurt.
  • Record ID : 2007-2709
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 44 - n. 5
  • Publication date: 2007/09

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