| Title: |
Optimization of Frozen Yoghurt Based on Fat Content and Product Temperature for Superior Sensorial Attributes |
| Authors: |
Arijit Ray, PS Minz, Chitranayak, Hima John and HK Rohit |
| Source: |
Indian Journal of Dairy Science; Vol. 78 No. 3 (2025): May June 2025 ; 2454-2172 ; 0019-5146 |
| Publisher Information: |
Indian Dairy Association, New Delhi, India |
| Publication Year: |
2025 |
| Collection: |
Indian Agricultural Research Journals (Indian Council of Agricultural Research) |
| Description: |
A beloved dairy desert with a long history, frozen yoghurt has garnered praise for its creamy and tangy flavour profile and is marketed as a cool substitute for traditional ice cream. The interaction of fat content and freezing temperature is acknowledged as a key factor influencing the sensory characteristics of frozen yoghurt. Even though these characteristics are very important, there is a major research gap since not much has been done to explicitly examine the best fat content and freezing temperature combination for frozen yoghurt. This study intends to close this gap by optimizing frozen yoghurt depending on fat content and ultimate temperature utilizing factorial design capabilities. For every sensory property, the model demonstrated great significance and accuracy (R2≥88.96% and p |
| Document Type: |
article in journal/newspaper |
| File Description: |
application/pdf |
| Language: |
English |
| Relation: |
https://epubs.icar.org.in/index.php/IJDS/article/view/153976/61543; https://epubs.icar.org.in/index.php/IJDS/article/view/153976 |
| DOI: |
10.33785/IJDS.2025.v78i03.002 |
| Availability: |
https://epubs.icar.org.in/index.php/IJDS/article/view/153976; https://doi.org/10.33785/IJDS.2025.v78i03.002 |
| Accession Number: |
edsbas.A49ABB86 |
| Database: |
BASE |