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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.29 No.3 pp.115-125

Effect of Sugars and Stabilizers on Qualitative Properties of Frozen-Yogurt

Jun-Hong Park, Sung-Il Ahn, Changhoon Chai, Jin-Woo Jhoo and Gur-Yoo Kim*
Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
Corresponding author: Prof. Gur-Yoo Kim


This study was conducted to investigate the effects of sugars and stabilizers on the qualitative properties of frozen-yogurt. To prepare the yogurt mix, market milk was fermented using a commercial starter culture and sugars, trehalose and sucrose, and to prepare the ice cream mix, stabilizers, carboxy methyl cellulose (CMC) and guar gum, were used. The yogurt and ice cream preparations were mixed in a 1:1 (v/v) ratio to produce frozen-yogurt. Yogurt prepared using trehalose showed a significantly faster increase in pH, titratable acidity, and viable cell count than that prepared using sucrose (p<0.05). Ice cream prepared using guar gum showed a significantly higher viscosity and overrun than the CMC-stabilized preparation (p<0.05). Frozen-yogurt produced using the yogurt-trehalose mix and ice cream-CMC mix showed the highest hardness and lowest overrun. The melt-down rate of frozen-yogurt prepared with the yogurt-trehalose mix was significantly slow (p<0.05). However, there were no significant differences among the yogurt mixes in terms of changes in the viable cell count at 0, 7, 15, 30, and 45 days (p>0.05). In a sensory evaluation, most panels preferred the frozen-yogurt with sucrose over that with trehalose. However, it is expected that using trehalose with other sugar substitutions and guar gums in manufacture of frozen-yogurt have high potentiality than using sucrose and CMC, and it is considered that it could reignite the stagnant domestic milk processing industry.

당류 및 안정제가 Frozen-Yogurt의 품질특성에 미치는 영향

박준홍 ․ 안성일 ․ 채창훈 ․ 주진우 ․ 김거유*
강원대학교 동물생명과학대학 동물응용과학과