Preparation of antioxidant rich low fat pomegranate frozen yoghurt

Abstract

The experiment was replicated three variance (ANOVA) and Critical Difference (CD) techniques. From the results, it is calculated that pomegranate frozen yoghurt increase the nutritive value. The frozen yoghurt was acceptable on the basis of sensory evaluation. Pomegranate fruit frozen yoghurt treatment T3 (Skimmed Milk 65%, pomegranate seeds15%, SMP 3%, sugar 14.6%, emulsifier 0.2%, stabilizer 0.2%) was highly acceptable in terms of color and overall acceptability. The nutritional composition of all treatment in the pomegranate fruit frozen yoghurt increased energy, carbohydrate, protein, iron, calcium, polyphenols, and flavonoid using standard chemical procedures. The pH and viscosity TSS was analyzed using standard AOAC (2005).