Optimization of Frozen Yoghurt Based on Fat Content and Product Temperature for Superior Sensorial Attributes

Abstract

A beloved dairy desert with a long history, frozen yoghurt has garnered praise for its creamy and tangy flavour profile and is marketed as a cool substitute for traditional ice cream. The interaction of fat content and freezing temperature is acknowledged as a key factor influencing the sensory characteristics of frozen yoghurt. Even though these characteristics are very important, there is a major research gap since not much has been done to explicitly examine the best fat content and freezing temperature combination for frozen yoghurt. This study intends to close this gap by optimizing frozen yoghurt depending on fat content and ultimate temperature utilizing factorial design capabilities. For every sensory property, the model demonstrated great significance and accuracy (R²≥88.96% and p<0.05). The model's forecast and the optimized frozen yoghurt were closely matched (p>0.05), also had the greater sensory qualities (more than 8.2). The optimized product was cohesive and chewy, with good springiness and mild firmness. It also confirmed microbiological safety criteria with a low total plate count (2.1 × 108 cfu/g) and non-detectable levels of mold, yeast, and coliform (ND). The research offers a comprehensive grasp of the aspects impacting product quality, such as consistent sensory qualities, textural features, and microbiological safety, which is essential information for the industry. The results open the door to improved frozen yoghurt quality, satisfying customer demands, and promoting industrial improvements.