Frozen yogurt is a unique dessert with physical properties of ice cream, and nutritional and sensory characteristics of yoghurt. A study was carried out to prepare dietetic frozen yoghurt by incorporating two per cent of traditional yoghurt cultures and 1% Bifidobacterium bifidum culture and also by replacing sugar with artificial sweeteners viz., sucralose and maltitol. Six types of frozen yoghurt mixes prepared with sugar, 50 per cent sucralose, 100 per cent sucralose, 50 per cent maltitol, 100 per cent maltitol and a combination of sucralose and maltitol (50%: 50%) were designated as FYM0, FYM1, FYM2, FYM3, FYM4 and FYM5 and were subjected to determination of physicochemical properties . |