Effect of Some Stabilizers on the Physicochemical and Sensory Properties of Ice Cream Type Frozen Yogurt

The effect of using some stabilizers on the viscosity, over-run, melting characteristics and sensory properties of frozen yogurt was investigated in this study. The ice cream mix in all groups was 10% fat, 13% sucrose, 13% MSNF (milk non-fat solids). stabilizers that were tried were Panisol ex (P), salab (s) and a mix of stabilizers and emulsifiers (M) include (sodium alginate (0.23%), guar (0.13%), carageenan (0.05%), propyleneglycole (0.48%), polysorbate80 (0.097%)) at concentrations 0.144, 0.198, 0.254%. No appreciable change was observed in the acidity and pH values of the products. Viscosity, over-run capacity and melting characteristics of ice cream were influenced significantly (p<0.05) by type and concentration of stabilizers.The highest values for over-run and melting resistance was observed in samples include Panisol ex at 0.254% and the lowest values was observed in samples include salab at 0.144%. The results of the sensory scores showed that yogurt ice cream produced using mix of stabilizers/emulsifiers (M) at concentration of 0.254% had the highest scores in texture. Type and concentration of stabilizers has no significant effect on mouthfeel and flavour of samples.