Enhancing Frozen Yogurt with Nutritious Fruit Peels

Jim Crocker
14th August, 2024

Enhancing Frozen Yogurt with Nutritious Fruit Peels

Image Source: Natural Science News, 2024

Key Findings

  • The study by Parul University found that adding orange peel powder (OPP) to medium-fat frozen yoghurt enhances its orange flavor and makes it more appealing to consumers
  • Incorporating OPP into the yoghurt increases its nutritional value by adding β-carotene and dietary fiber, which are beneficial for health
  • The yoghurt with 2.5% OPP (T2) achieved the highest sensory score, indicating the best balance of flavor, texture, and overall acceptability
The recent study conducted by Parul University investigates the quality aspects of medium-fat frozen yoghurt enhanced with orange peel powder (OPP)[1]. This research aims to address the problem of underutilized fruit by-products, which are often discarded, leading to economic loss and environmental issues[2]. By incorporating OPP into frozen yoghurt, the study seeks to create a value-added product that leverages the nutritional benefits of orange peel, such as β-carotene and dietary fiber, while also improving the sensory attributes of the yoghurt. The study explored the effects of adding OPP at three different levels (1.5%, 2.5%, and 3.5%, labeled as T1, T2, and T3 respectively) to medium-fat frozen yoghurt. The control product (TC) was made similarly but without OPP. The frozen yoghurt was prepared by blending a fermented yoghurt base with an ice cream mix in a 25:75 ratio, along with sugar, stabilizer-emulsifier, and orange crush. The inclusion of OPP had several notable impacts on the frozen yoghurt. Firstly, it favorably enhanced the orange flavor, making the product more appealing to consumers. Additionally, it enriched the yoghurt with β-carotene and dietary fiber, both of which are beneficial for health. β-carotene is a precursor to vitamin A, essential for vision and immune function, while dietary fiber aids in digestion and can help prevent various diseases. As the level of OPP increased, there were significant changes in the nutritional and physical properties of the frozen yoghurt. Compared to the control, the OPP-enriched yoghurts showed increased levels of protein, carbohydrates, ash, and total solids. These enhancements contribute to the overall nutritional profile of the product, making it a healthier option for consumers. The presence of OPP also influenced the acidity, viscosity, overrun, and melting resistance of the frozen yoghurt. Acidity and viscosity are crucial for the texture and mouthfeel of the product. The study found that T3 (3.5% OPP) had the highest acidity and viscosity, which could be attributed to the higher fiber content. Overrun, which refers to the amount of air incorporated into the yoghurt during freezing, was highest in the control product (TC). This indicates that OPP may reduce the air-holding capacity of the mix, resulting in a denser product. Melting resistance, an important quality for frozen desserts, was also improved with the addition of OPP, making the yoghurt more stable during consumption. Among the different formulations, T2 (2.5% OPP) received the highest total sensory score, suggesting that this level of OPP strikes the best balance between flavor, texture, and overall acceptability. This finding is particularly relevant for the food industry, as it provides a specific formulation that could be used to produce a commercially viable product. The study builds on previous research that highlights the potential of fruit by-products in enhancing food products. For instance, the use of cornelian cherry peel in probiotic ice cream was shown to improve nutritional and sensory attributes while maintaining the viability of probiotics[3]. Similarly, incorporating OPP into frozen yoghurt not only improves its nutritional profile but also enhances its sensory appeal, making it a promising candidate for functional food development. In conclusion, the research conducted by Parul University demonstrates that incorporating orange peel powder into medium-fat frozen yoghurt can significantly enhance its nutritional and sensory qualities. This approach not only addresses the issue of fruit waste but also offers a healthier and more appealing product for consumers. By utilizing 2.5% OPP, the study provides a practical solution for producing enriched frozen yoghurt, contributing to both sustainable development and improved consumer health.

FruitsNutritionFitness And Diet

References

Main Study

1) Value addition to dietetic frozen yoghurt through use of fruit peel solids.

Published 13th August, 2024

https://doi.org/10.1038/s41598-024-69762-0

Related Studies

2) Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry.

https://doi.org/10.3390/foods12030556

3) Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage.

https://doi.org/10.3390/antiox10111777


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