Functional Low-Fat Frozen Yoghurt with Carrot (Dascus carota L.) Puree

The effect of addition carrot puree solids (CPS) at ratio of 1, 2 and 3% as a milk fat replacer on the characteristics of frozen yoghurt was studied. Physical, rheological, total phenolic compounds, antioxidant scavenging activity, total viable lactic acid bacteria (LAB), sensory properties and cost production of frozen yoghurt were investigated. The CPS is considered as sources for dietary fiber and natural antioxidant scavenging activity substances in low fat frozen yoghurt. Carrot frozen yoghurt contains antioxidant scavenging activity (4.52 mg TE 100 g^-1), total carotene (69.76 mg 100 g^-1), crude fibers (0.82 mg 100 g^-1), vitamin C (16.66 mg 100 g^-1), and total phenol contents (10.41 mg GAE 100 g^-1). Carrot puree contained high levels of many phenolic acid compounds such as of ρ-hydroxybenzoic, vanalic, catechin and ρ-coumaric acid. Low fat frozen yoghurt containing CPS exhibited significantly higher specific gravity, weight per gallon, melting resistance, apparent viscosity, total phenol contents and antioxidant scavenging activity in parallel with the increase of the added CPS. Addition of CPS significantly improved the over run (%) and decrease the viable of lactic acid bacteria of carrot frozen yoghurt. Whereas, addition of 3% CPS increased significantly the total acceptability scores with higher antioxidant scavenging activity, total phenol content and decreased the cost production by 22.51%.