The Comparison of the Zedo Gum with Carboxy Methylcellulose and Inulin on the Quality, Viscosity and Sensory Properties of Fruit Frozen Yogurt

Frozen yogurt is a kind of dairy dessert that combines the flavor of yogurt with the texture of ice cream. Stabilizers are preventing the formation of ice crystals due to their connection with a part of the water present in the product. In this study, the effect of 0.3 and 0.4% zedo, 0.1% carboxyl methyl cellulose (CMC), and 4% inulin on the physicochemical, rheological, and sensory properties of frozen yogurt containing nectarine was studied. The results showed that the brix, moisture content, density, and viscosity among treatments containing CMC and zedo gum in both amounts were not significantly different. But the highest moisture and the lowest density, brix, and viscosity were related to the control sample, and the lowest moisture and the highest density, brix, and viscosity were related to the sample containing inulin (p≤0.05). Overruns were lowest and highest in samples containing inulin and 0.4% zedo gum, respectively (p≤0.05). In control samples, the dripping time of the first drop was significantly lower than other treatments. But there was no significant difference between other treatments. None of the treatments had a significant effect on the scores for color, flavor, and texture of the samples (p>0.05). According to the results of this study, the use of 0.4% zedo gum in the production of fruit frozen yogurt containing nectarine is recommended.