Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.55, sa.1, ss.27-31, 2002 (SCI-Expanded)
In this study, the physical properties of samples of ice cream produced from yogurt with varying levels of sugar (18, 20 or 22%) and fruit (strawberry) concentration (15, 20 or 25%) were investigated. The results of the physical analysis indicate that as the amount of sugar and fruit increases, there is an increase in the first dripping time period, viscosity values and the overrun. However complete melting times decreased in parallel with the increase in sugar content and fruit concentration. It was observed that an increase in the amount of sugar in vanilla frozen yogurt softened the structure. In strawberry ice-cream-type yogurt, the structure hardened in parallel with the increase in fruit concentration. In addition, the results show that frozen yogurts with high sugar (V3) and fruit (St3) concentrations are the type most preferred by the panellists. The results of the sensory analysis suggest that frozen yogurt can be an alternative to other dairy products such as yogurt and ice cream.