DEVELOPMENT OF FROZEN YOGHURT WITH FLAKED CEREAL

Abstract

Frozen yoghurt with flaked cereal is a new approach of dairy product to the dynamic market. Frozen yoghurt is a fermented dairy product, which tastes much like ice -cream. Flaked cereal is added to the frozen yoghurt to enhance the consumer acceptability. The special features of frozen yoghurt are its high nutritive value with all the benefits of fermentation. Because of its added value of low fat and low calories, it is a fantastic product for health conscious people looking for a healthy treat. Frozen yoghurt was prepared by mixing both ice - cream base mix and plain yoghurt together. Mixing amount of plain yoghurt with ice - cream base mix affected to the organoleptic properties of the final product. The aim of this project was to identify the level of plain yoghurt to be mixed in the manufacture of frozen yoghurt and to maintain the crispiness of flaked cereal within the product. Some treatments were applied to find the desirable level of plain yoghurt A sensory evaluation was carried out to determine the preference of above treatments and to determine the acceptability of texture of flaked cereal. Physiochemical tests such as fat, total solids, milk solid non - fat, titrable acidity, pH and brix value determination were carried out to measure the composition of the product. Coliform counting and Yeast & Mould counting were done as microbiological tests to determine the shelf life of the product. Based on the results, it concluded that the frozen yoghurt with 40% plain yoghurt is the most preferable product. It contains desirable acidity level and the product is creamier in taste. The physiochemical tests indicate that there is 3.5% of fat, 33.27% of total solids and 11.20% of milk solid non - fat in the frozen yoghurt. Also the results indicate the desirable pH value of frozen yoghurt is 4.85 and the acidity is 0.29%. The texture of the added flaked cereal was not accepted by the sensory panel.Because of the moisture absorption, crispiness of the flaked cereal could not be maintained in the frozen yoghurt.