Characteristics of frozen yogurt made with a variety of local bananas/plaintains
| Autor: | N V Egbert, Helen C.D. Tuhumury, Erynola Moniharapon |
|---|---|
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | IOP Conference Series: Earth and Environmental Science. 800:012031 |
| ISSN: | 1755-1315 1755-1307 |
| DOI: | 10.1088/1755-1315/800/1/012031 |
| Popis: | Frozen yogurt is a fermented frozen dairy dessert that blends the physical qualities of ice cream with the sensory and nutritional benefits of fermented milk items. Because of its low fat content, frozen yogurt may be considered a healthier alternative to ice cream. Some fruity ingredients have been added in the formulation of yogurt to gain more acceptance. There ia s vast local fruit diversity in Indonesia, especially in Maluku that can be used to impart fruity flavor to frozen yogurt. The purpose of this research was to determine the chemical, physical, and sensory characteristics of various types of local bananas/plaintains., i.e “Tongka langit”. “Raja”, Ambon kuning”, and “40 hari” in the production of frozen yogurt and determine the best local banana types in frozen yogurt production. Results showed that The incorporation of “Ambon kuning” banana in the formulation resulted in frozen yogurt with better characteristics than other bananas/plaintains, with pH, protein, vitamin C, and total sugar of 5.65, 2.82%, 41 mg/100 mL, and 45.85%, respectively. In terms of taste, texture, overall likeness, and color, frozen yogurt made from “Ambon kuning” banana was considered suitable and liked on most hedonic categories, with the exception of aroma, which was neither liked nor disliked. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|