Development and Quality Assessment of strawberry Yoghurt Ice-cream

1. Development and Quality
Assessment of strawberry
Yoghurt Ice-cream
Muhammad Arslan Khan
2013-ag-3656
M.Sc. (Hons.) Dairy Technology

2. Introduction:
• Yoghurt Ice Cream (YIC) also known as frozen
yoghurt is a frozen dairy dessert
• It can be made
▫ Either by fermentation of ice cream mix
Or
▫ Mixing yoghurt with ice cream mix
(Davidson et al., 2000)

3. Cont:
• Yogurt with varying acidities (0.7, 0.8, 0.9 and 1%
LA) is used in 74.3% of ice cream mix for production
of yogurt ice cream.
• Most suitable acidity is 0.7% LA
• Acidity level greater than this can lead to loss of
sensory qualities of the product
(Ahmet et al., 2007)

4. Cont:
• Yogurt transformation into the ice cream makes it
more palatable and nutritionally dense with improved
consumer acceptability
(Granato et al., 2010)

5. Need of Project:
• Yoghurt is the nutritious product than milk and ice cream.
• Yoghurt has shorter shelf life than ice cream
• Ice cream s more acceptable than milk and yoghurt by the
children
• To transform the yoghurt in the form of ice cream can
▫ Improve the nutritional quality of ice cream
▫ Preserve the beneficial microorganisms of yoghurt.
▫ Enhance the shelf life of yoghurt
• To create the market for yoghurt ice cream through the
consumer acceptability evaluation.

6. Review of literature:
Article Treatment Result Citation
Optimization
of the
chemical
properties of
frozen yoghurt
supplemented
with different
fruit pulp
Pulp from
different fruits
was
incorporated at
different
percentages
(5%, 10%,
15%, and
20%) in
individual
treatments
The sample
with pulp from
mango (15%)
showed the
best result
(Pratap et al.,
2016)

7. Cont:
Article Treatment Result Citation
Lactose free
frozen yogurt:
Production and
characterization
Fortification of
nano-emulsion
created i.e
sodium
caseinate
(5%), purple
rice bran oil
(10%) and
water content
(85%).
Higher acidity
and viscosity and
lower hardness.
Improved the
texture and
sweetness of the
product
(Skryplonek
et al., 2017)

8. Cont:
Article Treatment Result Citation
Some
Properties of
Probiotic
Yoghurt Ice
Cream
Supplemented
with Carob
Extract and
Whey Powder
Emulsion
created had
sodium
caseinate (5%),
purple rice bran
oil (10%) and
water content
(85%) which is
mixed with
frozen yoghurt
Same texture,
over-run,
melting rate,
fat, pH,
instability and
color.
The coliforms
were not found
(<10CFU/g).
(Guler-Akin et
al., 2016)

9. Cont:
Article Treatment Result Citation
The effect of
salep content
on the
rheological
characteristics
of a typical ice-
cream mix
The salep was
added at
quantity of
0.78% in whole
milk of cow
and sugar
Change of
rheological
properties of
mixture
Changing
mixture from
Newtonian to
non Newtonian
(Kaya and
Tekin, 2001)

10. Material and Method:
• Procurements of raw materials:
Purchased from local market (Faisalabad)
• Pasteurized milk (3.5% fat)
• Pasteurized cream
• Skim milk powder (SMP)
• Stabilizer
• Strawberries
• Icing sugar
• Color
• Yoghurt(As starter culture)
Merck, Germany
• Chemicals
• Reagents

11. Preparation of ice cream mix and yoghurt:
Preparation of ice cream mix: Preparation of yoghurt:
• Cream
• Pasteurized skim milk
• Sugar
• S/E (creamadon):
• (0.5%)
• Pasteurized milk (3.5% fat)
• Starter (2%)
▫ Incubation for 3-4 hours
till pH 4.7 at 43C
▫ Cooling at 4C

12. Preparation of yogurt ice cream:
Freezing (10-12 min at -3 to -60C)
Aging at 40C
Yogurt (60,70,80,90,100%)
Homogenization at 150 bar pressure
Ingredients mixed
Quantity by Pearson square method
Fat 10% SNF: 12 % Sugar 15% S/E 0.5%

13. Cont:
• Treatments used in study:
TREATMENTS Ice Cream Mix % Yogurt%
*YIC0 100 -
YIC1 40 60
YIC2 40 70
YIC3 20 80
YIC4 10 90
YIC5 0 100

14. Physico-chemical analysis of yogurt-ice cream:
• pH, acidity will be determined by pH meter
AOAC (2012)pH
• Ash content will be measured by charring
method in muffle furnace of AOAC (2012).Ash content
• The crude protein will be measured by
Kjeldhal method of AOAC (2006).
Protein
Content

15. Cont:
• Fat content will be measured by Gerber
method of AOAC (2012).Fat:
• Meltdown will be measured by method of
Kocholt et al.,(2001).Meltdown:
• Overrun will be measured by method of
Sofian and Hartel.,(2004)Overrun:
• Sensory analysis will be conducted using the
hedonic scale by method described by
Meilgaard et al (2007).
Sensory
analysis:

16. Statistical Analysis:
The obtained data will be statistically analyzed
following two factor factorial under CRD design at
5% level of significance and comparing the values by
LSD
(Montgomery, 2008).

17. Bibliography:
• Ahmet, G., A. Mustafa, K. Abdullah and D. Yusuf. 2007. Production
of yogurt ice cream at different acidity. International Journal of
Food Science & Technology. 42:948 - 952.
• AOAC. 2012. Official Method of Analysis. 19Th Edition,
Association of Official Analytical Chemists, Gaithersbutgs, MD,
USA.
• Davidson, R.H., S.E. Duncan, C.R. Hackney, W.N. Eigel and J.W.
Boling. 2000. Probiotic culture survival and implications in
fermented frozen yogurt characteristics. Journal of Dairy Science.
83:666-673.
• Granato, D., G.F. Branco, A.G. Cruz, J.D.A.F. Faria and N.P. Shah.
2010. Probiotic dairy products as functional foods. Comprehensive
Reviews in Food Science and Food Safety. 9:455-470.

18. Cont:
• Guler-Akin, M.B., B. Goncu and M.S. Akin. 2016. Some
properties of probiotic yoghurt ice cream supplemented with
carob extract and whey powder. Recent Advances in
Microbiology. 6:10-11.
• Kaya, S. and A.R. Tekin. 2001. The effect of salep content on
the rheological characteristics of a typical ice-cream mix.
Journal of Food Engineering. 47:59-62.
• Koxholt, M.M., B. Eisenmann and J. Hinrichs. 2001. Effect of
the fat globule sizes on the meltdown of ice cream. Journal of
Dairy Science. 84:31-37.
• Meilgaard, M., G.V. Civille and B. Carr. 2007. Sensory
Evaluation Techniques. 4th ed. CRC Press. Boca Raton, FL,
USA.

19. Cont:
• Montgomery, D.C. 2008. Design and Analysis of Experiments.
John Wiley and Sons. Inc. Hobokrn NJ, USA. 162-264
• Pratap, Y.S.M., R. Chandra, S. Shukla and M.N. Ali. 2016.
Optimization of the chemical properties of frozen yoghurt
supplemented with different fruit pulp. The Pharma
Innovation. 4:56-58.
• Skryplonek, K., D. Gomes, J. Viegas, C. Pereira and M.
Henriques. 2017. Lactose-free frozen yogurt: production and
characteristics. Acta Scientiarum Polonorum Technologia
Alimentaria. 16:121-126.
• Sofjan, R.P. and R.W. Hartel. 2004. Effects of overrun on
structural and physical characteristics of ice cream.
International Dairy Journal. 14:255-262.

20. Cont: