Properties of Yogurt Ice Cream Mixes and Resulting Frozen Products Prepared by Various Ratios of Ice Cream Mix to Yogurt ()
ABSTRACT
The effects of
varying the ratio of ice cream mix to whole milk yogurt on the characteristics
of the mixes and the resulting frozen products including their ice cream and
frozen yogurt controls were investigated. Ratios of ice cream mix to yogurt
included 100% yogurt for the frozen yogurt control, 25% ice cream mix and 75%
yogurt, 50% ice cream mix and 50% yogurt, 75% ice cream mix and 25% yogurt, and
100% ice cream mix for the ice cream control. The resulting mixes were sampled
for analysis of total solids content, fat content, pH, and viscosity and then
frozen in a batch freezer. The frozen products were analyzed for MRS
lactobacilli counts, rate of meltdown at 21°C (volume after 1 h and time for 15
mL to melt), and sensory properties (flavor and body/texture). The total solids
contents ranged from 11.89% to 39.65%, and the fat contents ranged from 2.8% to
12.6% for the 100% yogurt and 100% ice cream mixes, respectively. The pH ranged
from 4.55 for the 100% yogurt to 6.77 for the 100% ice cream mix. The 100%
yogurt sample had the highest viscosity. As expected, the 100% yogurt and the
75% yogurt samples had the highest MRS lactobacilli counts. The rate of
meltdown increased with the increasing proportion of ice cream in the yogurt
ice cream. The frozen products consisting of 75% and 100% ice cream received
the highest flavor scores and body/texture scores. Yogurt ice cream made from
75% ice cream usually had more desirable meltability and sensory properties
than yogurt ice creams made from either 25% or 50% ice cream and provides an
opportunity for delivering a desirable product that has a healthy image.
Share and Cite:
Olson, D. , Boeneke, C. and Aryana, K. (2021) Properties of Yogurt Ice Cream Mixes and Resulting Frozen Products Prepared by Various Ratios of Ice Cream Mix to Yogurt.
Food and Nutrition Sciences,
12, 1204-1216. doi:
10.4236/fns.2021.1212088.
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