Changes in sensory ratings and chemical properties of ice cream type frozen yogurt (fat content >8.0% with varying pH values) were investigated during storage for 6 months at –35°C. No appreciable change was observed in the structure, acidity and pH values of the products during storage. In addition, there was no increase in thiobarbituric acid values of the products during storage. Viable lactic acid bacteria decreased in number with increasing storage period. Different sensory ratings were obtained for assessors who were familiar with yogurt and for assessors who were not. The product having a pH value of 5.5 was the most preferred ice cream type frozen yogurt in the products examined.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.