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 T(1), T(2) and T(3) 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 (T(C)) 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 T(C). Presence of OPP markedly affected the acidity, viscosity, overrun and melting resistance of the product; maximum overrun was associated with T(C). Product T(3) had the maximum acidity and viscosity; T(2) 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.