[4-1330-C] Functional/Wellness Foods & Nutrition (1)

[4-1330-C-03] Effect of Inulin and Carissa carandas L. Supplementation on Physicochemical and Microbiological Properties of Frozen Yogurt

*Kamonwan Manowan^1,2, Ni-orn Chomsri^1,2 (1. Agricultural Technology Research Institute, Rajamangala University of Technology Lanna(Thailand), 2. Faculty of Sciences and Agricultural Technology, Rajamangala University of Technology Lanna(Thailand))

Keywords:Frozen yogurt , Inulin , Carissa carandas

Frozen yogurt is a frozen dessert claimed to confer health benefits due to the remaining viable bacteria. This study investigates the influence of using inulin and Carissa carandas L. (CC) as supplements in the frozen yogurt mixture on the properties of frozen yogurts. The samples were examined for their color, melting behavior, chemical composition, lactic acid bacteria count and sensory evaluation. The results showed that increasing CC contents in the mixtures resulted in higher color values of a* and chroma in the frozen yogurts. Inulin and CC supplementation at the higher levels in frozen yogurts showed higher total solid contents (p<0.05). CC supplementation in frozen yogurts at higher levels significantly improved phytochemical properties of final products. Analysis of melting behavior revealed that the melting rate was retarded when higher levels of inulin and CC were employed in the frozen yogurt production. The frozen yogurt containing inulin at 5% and CC at 15% showed a slight reduction of a viable lactic acid bacteria (LAB) count of 0.68 log CFU/g after 90 day-storage at -18 ^oC. Sensory results indicated a positive effect of inulin and CC supplementation on the sensory attributes of frozen yogurts.