Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt

Figures & data

Table 1. Physicochemical properties of frozen yogurt with inulin (In) and glycerol (G).

		G 0%			G 1%			G 2%			G 3%			G 4%
	Control	In 2%	In 4%	In 6%	In 2%	In 4%	In 6%	In 2%	In 4%	In 6%	In 2%	In 4%	In 6%	In 2%	In 4%	In 6%
Total solids (%)	30.04  ± 0.23^a	32.02  ± 0.28^b	34.03  ± 0.21^d	34.03  ± 0.21^d	32.16  ± 0.08^bc	34.19  ± 0.10^de	36.23  ± 0.22^fg	32.23  ± 0.16^bc	34.24  ± 0.19^de	36.26  ± 0.27^fg	32.34  ± 0.42^c	34.37  ± 0.11^e	36.37  ± 0.13^g	32.45  ± 0.21^c	34.37  ± 0.11^e	36.46  ± 0.17^g
Overrun (%)	27.02  ± 1.43^a	29.25  ± 0.35^ab	30.10  ± 0.81^b	32.00  ± 1.27^b	30.00  ± 0.99^b	31.05  ± 1.20^b	32.60  ± 0.85^bc	31.00  ± 1.41^b	31.00  ± 1.70^b	34.55  ± 1.20^bc	31.40  ± 1.42^b	32.00  ± 1.27^b	35.70  ± 1.56^c	32.10  ± 1.84^b	32.10  ± 1.84^b	35.85  ± 1.34^c
Hardness (N)	164.47  ± 5.82^abc	184.71  ± 5.85^c	152.74  ± 3.33^ab	144.91  ± 2.96^ab	170.80  ± 2.04^bc	147.00  ± 2.82^ab	138.00  ± 4.24^ab	161.00  ± 1.41^abc	140.00  ± 2.88^bc	134.50  ± 3.54^bc	155.00  ± 2.83^ab	135.50  ± 3.54^bc	128.68  ± 3.29^c	147.50  ± 3.54^a	127.00  ± 4.24^c	123.00  ± 2.83^c
Stickiness (N)	7.75  ± 0.17^a	8.21  ± 0.13^b	9.06  ± 0.26^e	9.84  ± 0.57^h	8.41  ± 0.05^c	9.46  ± 0.18^g	10.20  ± 0.42^i	8.87  ± 0.22^d	9.80  ± 0.77^h	10.51  ± 0.57^j	9.30  ± 0.34^f	10.29  ± 0.57^i	10.89  ± 0.85^l	9.74  ± 0.15^h	10.68  ± 0.09^k	11.23  ± 0.64^m
Melting rate (g/min)	0.39  ± 0.17^a	0.37  ± 0.06^a	0.35  ± 0.11^a	0.32  ± 0.09^a	0.40  ± 0.05^a	0.37  ± 0.08^a	0.36  ± 0.13^a	0.44  ± 0.09^a	0.40  ± 0.05^a	0.40  ± 0.08^a	0.49  ± 0.07^ab	0.44  ± 0.13^a	0.44  ± 0.05^a	0.56  ± 0.04^b	0.48  ± 0.08^ab	0.47  ± 0.11^a

Data are shown as mean ± SD.

^abc Means within the same column with different letters are significantly different (p < 0.05).

Figure 1. Air cell size in frozen yogurt with inulin (In) and glycerol (G).

Figure 2. Ice crystal size in frozen yogurt with inulin (In) and glycerol (G).

Figure 3. Glass transition temperature (T_g) of frozen yogurt with inulin (In) and glycerol (G).