Storage related changes in Carrot incorporated low fat frozen yoghurt

Abstract

The storage study of optimized Carrot incorporated low fat frozen yoghurt was carried out at temperature of -18±1°C up to acceptable sensory level by the judges. The results revealed that the period of storage had a significant effect on the quality characteristics of frozen yoghurt. A significant decreasing trend was noticed for total sensory score with advancement in the storage period. Acidity of frozen yoghurt showed an increasing trend. A significant decreasing trend was noticed for lactic acid bacteria count for both frozen yoghurt during storage up to 105 days. The sample of carrot incorporated low fat frozen yoghurt and control frozen yoghurt both were free from coliform throughout period of storage. This indicated that the manufacturing, handling and packaging of frozen yoghurt were carried out under strict hygienic condition. A significant increasing trend was noticed for yeast and mold count for both frozen yoghurt during storage up to 105 days.