Abstract:
Frozen yogurt is a frozen product containing the same basic ingredients as
ice cream, but contains live bacterial cultures. Mango fruit are rich in
nutrients as carbohydrates, fatty acids, vitamins, and minerals as well as nonnutrient compounds including organic acids, dietary fiber, polyphenols and
carotenoids. Pairing frozen yoghurt with mango var. Alphonso, improve tasty
and nutritious qualities, and opens up exciting possibilities. The main
objective of this study was to develop a mango (var. Alphonso) incorporated
frozen yogurt as a healthier substitute for ice cream, with specific focuses on
establishing a preparation methodology, assessing sensory acceptability, and
evaluating storage stability. Three treatments with varying percentage of
mango pulp and yoghurt 50:50(T1), 75:25(T2), 25:75(T3) was used to
prepare the samples. Treatment T3 has selected as the best sample based on
five-point hedonic scale of sensory evaluation. The final product prepared
and stored at -10 ± 10C. Then evaluated frozen yoghurt through physical,
chemical, microbial properties and assessing acceptability and stability
weekly during storage period. After the 5 weeks mean of pH was 4.19 ±
0.029. Longitudinal assessment indicated a progressive decrease in pH over
the storage period, indicative of ongoing fermentation processes. Mean of
brix, overrun percentage and weight were 23.5, 0.20 ± 0.01 and 66.62 ± 0.34
respectively. Sensory evaluation consistently yielded positive scores,
particularly highlighting taste/flavor, appearance/color, and texture/mouth
feel. Microbial analysis confirmed the product's safety, with no detection of
coliform, yeast, or mold. The Alphonso mango frozen yogurt as a promising
and healthy alternative to ice cream, possessing favorable attributes and
considerable market potential.
