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. 2024 Aug 13;14(1):18743.
doi: 10.1038/s41598-024-69762-0.

Value addition to dietetic frozen yoghurt through use of fruit peel solids

Shaikh Adil  1 , A H Jana  2 , B M Mehta  3 , Ankit Bihola  4 , Ajay Singh  5 , Bhargav Rajani  6
Affiliations

Value addition to dietetic frozen yoghurt through use of fruit peel solids

Shaikh Adil et al. Sci Rep. .

Abstract

The study pertains to preparing value added frozen yoghurt through use of orange peel powder (OPP). The quality aspects of medium-fat (6.0% fat) frozen yoghurt prepared using OPP at three levels (1.5, 2.5, 3.5% as T1, T2 and T3 respectively) was studied. Frozen yoghurt was prepared by freezing blend of fermented yoghurt base with ice cream mix (25:75 w/w); other ingredients were sugar, stabilizer-emulsifier and orange crush. Inclusion of OPP in frozen yoghurt impacted the orange flavour favorably and enriched product with β-carotene and dietary fiber. The control product (TC) was prepared in similar manner, avoiding OPP. As the level of OPP was raised in formulation, there was a marked increase in the protein, carbohydrate, ash and total solids when compared with TC. Presence of OPP markedly affected the acidity, viscosity, overrun and melting resistance of the product; maximum overrun was associated with TC. Product T3 had the maximum acidity and viscosity; T2 had maximum total sensory score. It is recommended to prepare medium-fat frozen yoghurt utilizing 2.5% OPP along with orange crush as flavouring. Such inclusion of peel solids enriched the product with β-carotene and dietary fiber, contributed to stabilization of product and enhanced the products sensory acceptance.

Keywords: Carotenoid; Composition; Frozen yoghurt; Orange peel powder; Physico-chemical properties; Sensory quality.

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Conflict of interest statement

The authors declare no competing interests.

Figures

Figure 1
Figure 1
Orange peel powder.
Figure 2
Figure 2
Photographs of frozen yoghurts (A) Control, and experimental products containing OPP (B) @ 1.5%, (C) @ 2.5% and (D) @ 3.5%
See this image and copyright information in PMC

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