Effect of strained yogurt on the physico-chemical, texture, and sensory properties of low-fat frozen desserts

In this study, strained yogurt was used as a functional ingredient in a low-fat frozen dessert formulation. Frozen dessert formulations with set yogurt (10-20%) and strained yogurt (10-20%) were optimized using a completely randomized design. Dependent variables included melting rate, overrun, pH, titratable acidity, various macronutrients, various textural attributes, and consumer acceptance questions. The results demonstrated multiple significant effects on most of the dependent variables. Samples with higher concentrations of yogurt, regardless of yogurt type, led to a decrease in the melting rate, overrun, and pH. The lowest melting rate was observed in the formulation containing 20% strained yogurt and 80% ice cream mix. There was a significant difference in total acceptance between the control sample that contained no yogurt and the sample containing 20% strained yogurt and 80% ice cream mix (P<0.001). Based on all the data, the optimum content of strained yogurt was determined to be 10% in frozen dessert formulations.