In this research, the influence of Cape gooseberry (CG) addition at different concentrations
(5, 10 and 15%) on the physical, chemical and sensory properties and mineral contents of …

Yoghurt is consumed worldwide for its nutritional and health benefits. The research was
conducted to prepare fruit yoghurt with different level of fruit juice (5%, 10% and 15%) of …

Background and Objective: Frozen yogurt is obtained by freezing a mixture containing milk
fat, milk solids-non-fat (MSNF), sweeteners, stabilizers, and yogurt. Increased milk solids …

Frozen yogurt is a frozen fermented dessert which presents structural characteristics similar
to ice cream and nutritional and sensorial properties which resemble to yogurt. The …

Stabilizers are a group of biopolymers which reduce both melting rate and crystallization of
ice and to produce smooth texture of ice-cream, thereby enhance the quality of the product …

It was identified that there is a potential market for a low fat, low carbohydrate, high protein
frozen dessert that has similar sensory attributes to ice cream. Such a product could be …

Ice cream is a popular dairy product in the world. Its chemical and microbial quality has
always been remarkably important to consumer. The aims of this study were to investigate …

The frozen dairy desserts matrix might be a good vehicle for probiotic cultures, due to their
composition and low storage temperatures. However the viability of these microorganisms …

O frozen yogurt é uma sobremesa fermentada congelada que apresenta características
estruturais semelhantes ao sorvete e propriedades nutricionais e sensoriais que se …