Dairy Technology Department, Parul University, Vadodara, 391760, Gujarat, India.
SMC College of Dairy Science, Kamdhenu University, Anand, 388110, Gujarat, India.
Sci Rep. 2024 Aug 13;14(1):18743. doi: 10.1038/s41598-024-69762-0.
The study pertains to preparing value added frozen yoghurt through use of orange peel powder (OPP). The quality aspects of medium-fat (6.0% fat) frozen yoghurt prepared using OPP at three levels (1.5, 2.5, 3.5% as T, T and T respectively) was studied. Frozen yoghurt was prepared by freezing blend of fermented yoghurt base with ice cream mix (25:75 w/w); other ingredients were sugar, stabilizer-emulsifier and orange crush. Inclusion of OPP in frozen yoghurt impacted the orange flavour favorably and enriched product with β-carotene and dietary fiber. The control product (T) was prepared in similar manner, avoiding OPP. As the level of OPP was raised in formulation, there was a marked increase in the protein, carbohydrate, ash and total solids when compared with T. Presence of OPP markedly affected the acidity, viscosity, overrun and melting resistance of the product; maximum overrun was associated with T. Product T had the maximum acidity and viscosity; T had maximum total sensory score. It is recommended to prepare medium-fat frozen yoghurt utilizing 2.5% OPP along with orange crush as flavouring. Such inclusion of peel solids enriched the product with β-carotene and dietary fiber, contributed to stabilization of product and enhanced the products sensory acceptance.
本研究涉及通过使用橙皮粉（OPP）制备增值冷冻酸奶。研究了用 OPP 在三个水平（1.5%、2.5%和 3.5%，分别为 T、T 和 T）制备中脂（6.0%脂肪）冷冻酸奶的质量方面。将发酵酸奶基与冰淇淋混合（25:75 w/w）冷冻混合；其他成分包括糖、稳定剂-乳化剂和橙皮碎。将 OPP 掺入冷冻酸奶中，有利于改善橙味，并为产品提供 β-胡萝卜素和膳食纤维。对照品（T）以类似的方式制备，避免使用 OPP。随着配方中 OPP 水平的提高，与 T 相比，蛋白质、碳水化合物、灰分和总固体的含量明显增加。OPP 的存在显著影响产品的酸度、粘度、膨胀率和抗融性；T 与最大膨胀率相关。T 具有最高的酸度和粘度；T 具有最高的总感官评分。建议使用 2.5%的 OPP 与橙皮碎一起制备中脂冷冻酸奶作为调味剂。这种果皮固体的加入使产品富含 β-胡萝卜素和膳食纤维，有助于产品的稳定，并提高了产品的感官接受度。
