Replacement of sugar with common salt and black pepper in low-fat frozen yoghurt

Common salt, black pepper and maltodextrin were used to replace milk fat and sugar in low-fat frozen yoghurt. Response Surface Methodology (RSM) was used to optimize the level of maltodextrin, salt & black pepper blend and stabilizer-emulsifier mixture. The responses in RSM were sensory attributes of frozen yoghurt such as flavour, body & texture, melting characteristics, colour & appearance and total score as well as physical properties such as melting rate and overrun. Based on the output, RSM suggested the rate of addition of maltodextrin, salt & black pepper blend and stabilizer-emulsifier mixture to be 6.12, 0.65 and 0.45 per cent respectively. The experimental frozen yoghurt was prepared as per the suggestion of RSM and compared with control low-fat frozen yoghurt which was prepared using vanilla flavour. The experimental frozen yoghurt was statistically similar with control sample for compositional parameters, physical properties, sensory attributes and microbiological quality.