Effect of Stabilizer on Sensory Characteristics and Microbial Analysis of Low-fat Frozen Yoghurt Incorporated with Carrot Pulp

Frozen yoghurt has been the fastest growing product in the frozen dessert market in recent years. Consumer’s interest in frozen yoghurt stems from the desirable nutritional properties attributed to the product. Yoghurt contains substantial amounts of live lactic acid bacteria and the beneficial effects of yoghurt are postulated to be due to its probiotic contents. The present study was carried out with different levels (2%, 3%, 4% and 5%) of carrot pulp. Frozen yoghurt mix was standardisation to 12 % sugar, 12 % SNF, @ 2% culture, Fat (1.5%) and Stabilizer (0.3%, 0.4% and 0.5%) adjusted to 26% total solids for frozen yoghurt. The low fat frozen yoghurt samples of different treatments were analyzed for organoleptic characteristics (flavour & taste, body & texture, Colour & appearance and overall acceptability), nutritional characteristics (acidity and pH) and microbial analysis (yeast and mould & coliform test). The data obtained on various parameters were statistically analyzed. Based on the results, it was concluded that the low fat frozen flavoured yoghurt with 3% carrot pulp, 0.5% Stabilizer (T3S3) and 4% carrot pulp, 0.5% Stabilizer (T4S3) are high as comparable with other treatments in the organoleptic characteristics (Flavour & taste, Body & texture, Colour & appearance and Overall acceptability) and nutritional characteristics (acidity, pH). The average value of yeast and mould count of different treatment of Stuti Agarwal et al 544 yoghurt was not more than 10/g. It means that all yoghurt samples were very good in quality. There was no contamination in different treatments. This was possible due to strict sanitary conditions followed during each step of manufacture and use of sterilized equipments for this purpose.