l'ol 51.

N o 2 Mnj, 1998

Preparation and properties of ice cream type frozen

yogurt

K INOUE', K SHIOTA' and T ITO'"

'Laboratory of Chemistry and Technology of Animal Products, Faculty of Agriculture.
Kyushu University, Fukuoka 8 12-8581 and 'Department of Home Economics, Kwassui
Women's Junior College, Nagasaki, Japan

Changes in sensory ratings and chemical properties of ice cream t-vpeJi-ozeir jvgurt (fkt content
XI.O(% with varying p H values) were investigated during storuge f o r 6 rnoiiths (it -35C. N o
appreciable change was observed in the structure, uciditj. cind p H vulues of the products during
storage. In addition, there was no increase in tliioburbituric acid values of the products during
storage. Viable lactic acid bacteria decreased in number It-ith increasing storage period. Dijfkrent
sensorq, ratings tvere obtained f o r assessors n'ho were f h i l i a r u-ith yogurt rind for asses so^'.^ ~ ' h o
were not. The product having a p H value of 5.5 as the most preferred ice cream type ,fiozeti
yogurt in the products examined.

INTRODUCTION followed by incubation at 38C for 24 hours.

Recently, people have become concerned An aliquot of the resulting fermentate was
about the relationship between their health reinoculated into 10 ml sterilized skim milk
and diet. Lactic acid bacteria are attractive to and subjected to fermentation. After three
such people because of their potential thera- fermentation processes, the resulting culture
peutic effects.' Yogurt is an important fer- was used as a mother starter. Bulk starter for
mented product of lactic acid bacteria. In ice cream type frozen yogurt was prepared by
recent years, however, frozen yogurt, an ice incubating 10% sterilized skim milk with 1/10
cream like product of yogurt, in which lactic volume of mother starter.
acid bacteria are alive, has become popular in
Japan. One of the reasons for consumers' pref- Preparation of ice cream type frozen yogurt
erence for frozen yogurt is that it has a mixed Natural cream (40Yn fat, 120 ml), skim milk
image of yogurt and ice cream; the former has (200 ml), 2 egg yolks, corn starch (3.5 g),
a healthy image with low calories and the latter syrup (20 g), gelatin powder (1.O g) and sugar
is a nutritious cold dessert. Another character- (65 g) were mixed and kept at 4C for 10
istic of frozen yogurt is that it has a light taste hours in order to age and then cooked with
because of its low fat content. It is known that gentle stirring until the mixture became vis-
some strains of lactic acid bacteria are able to cous. Then flavour (vanilla 0.3 ml) was mixed
inhibit the oxidation of lipids.' These results and the mixture cooled to about 30C.
suggest that there is a possibility that an ice Finally, yogurt prepared by the fermentation
cream type frozen yogurt containing a consid- of skim milk with the bulk starter was mixed
erable level of cream could be stored without thoroughly and the resulting mixture kept at
the development of rancid flavour. 4C for 3 hours to accelerate the aging of
The purposes of the present study were: (a) the mixture. The aged mixture was frozen
to attempt to prepare an ice cream type frozen (518C) over 20 minutes with an ice cream
yogurt, (b) to examine chemical and sensory maker (National MF-USO. Home Ice
characteristics of the products and (c) to Creamer) with continuous stirring.
examine the microstructure of the products in The chemical composition of the ice cream
order to evaluate potential technical problems type frozen yogurt was 8.0% milk fat, 2.6% egg
and consumer acceptance. The inhibitory yolk fat,'.4 and total fat content was 10.6(%.To
effect of lactic acid bacteria against the oxida- prepare ice cream type frozen yogurt with
tion of fat in the products was also examined. varying pH values (4.5. 5.0, 5.5 and 6.5)
fermented skim milk and non-fermented skim
MATERIALS AND METHODS milk were mixed in varying ratios.
Preparation of fermented milk
Commercial freeze dried lactic acid bacteria pH and acidity
Original paper
*,4uthor for
(mixed flora of Lactobacillus delbrueckii subsp The change in pH of ice cream type frozen
correspondence bulgaricus and Streptococcus thermophilus) yogurt during storage at -35C for 6 months
C 1998 Society of were iiloculated at the concentration of 1"/0 in was examined using a pH meter (Horiba
Dairy Technology 10 ml sterilized skim milk (100/0 solids), F-8L). Before pH measurement samples were

43
Vol. 51. No 2 May 1998

warmed up to 25C in a water bath. Acidity were asked about their personal consumption
was examined by the AOAC method and of yogurt in advance. They fell within three
was expressed as a percentage of lactic acid in groups: ( a ) 4 people, almost every day, (b) 8
the samples. people, several times a month and (c) 3 peo-
ple, almost never have yogurt. Evaluation
Survival of lactic acid bacteria was made on sourness, sweetness, flavour,
Over a 6 month storage period an aliquot of after-taste, melting property and creaminess
sample (1.0 g) was taken up from fresh and with a five-point scale. Three samples of pH
stored ice cream type frozen yogurt at one 4.5, 5.0, 5.5, and of control were examined.
month intervals and was serially diluted. Samples were presented clockwise after the
Diluted sample (1.0 ml) was inoculated into samples were placed on a desk in a round
15 ml of 5.5% MRS broth containing 1.5% shape in a random order in every trial. The
agar in a petri dish. Then 10 ml of 1.50/0 agar temperature of the room for sensory evalua-
was layered on the MRS agar. After incuba- tion was 20C and the temperature of the
tion at 38C for 48 hours colonies on the agar samples was approximately -8C. The results
plate were counted. were expressed as the following scores: most
preferable = 5, neutral = 3, most dislikable
Oxidation of fat = 1 . Statistical analyses of the data in the
Oxidation of milk fat over a 6 month storage panel tests were made by Students ANOVA.
period was examined by a thiobarbituric acid
(TBA) test6 as follows: trichloroacetic acid RESULTSAND DISCUSSION
(3.0 ml of 35%) and TBA reagent (6.0 ml) Technical aspects in the preparation of ice
were mixed with sample (0.3 g) in stoppered cream type frozen yogurt
test tubes. Then the mixtures were boiled in a There was. no difficulty in preparing ice cream
water bath for 15 minutes. After cooling, type frozen yogurt. Also, there were almost
chloroform (6.0 ml) and glacial acetic acid no technical problems in adjusting the pH
(3.0 ml) were added and the resulting mix- values of .the products.
tures were centrifuged. The absorbance of the
upper coloured aqueous layer was measured pH and acidity
at 532 nm. Changes in acidity of ice cream type frozen
yogurt during storage at -35C for 6 months
Effect of lactic acid bacteria on the oxidation are shown in Fig. 1. The lactic acid content of
of fat ice cream type frozen yogurt fell into three
In order to evaluate the effect of the fermen- groups: samples (pH 6.5) whose lactic acid
tation of lactic acid bacteria, ice cream type content was low, samples (pH 5.0 and 5.5)
frozen yogurt with pH adjusted to expected whose lactic acid levels were intermediate and
values (4.5-5.5) with lactic acid was prepared samples (pH 4.5) whose average lactic acid
under aseptic conditions. A control sample content w,xs high (about 0.54%). This result
having a pH value of 6.5 was prepared by indicates that the samples of the third group
adding skim milk instead of fermented milk. (pH 4.5) were well fermented during the
The resulting frozen yogurt was stored at 4C preparation of ice cream type frozen yogurt,
for 8 weeks and the oxidation of fat of the while no fermentation occurred in the
yogurt during storage was examined by the
TBA test6 at one week intervals.

Electron microscopy
The surface structure of ice cream type frozen
yogurt was observed with Cry0 SEM (JEOL
JSM-T220A scanning microscope). A frozen
yogurt sample was put in a small hollow of
the sample stand of the Cryo-SEM, previ-
ously cooled with liquid nitrogen, and was
then frozen extensively. The sample was cut
with a knife in vacuo and the resulting surface
was observed with Cryo-SEM directly. Three
samples were observed for fresh, frozen.
stored (1-5 months) yogurt.

Sensory evaluation
Sensory ratings of four different samples with 0 1 2 3 4 5 6
various pH values (4.5, 5.0, 5.5 and 6.5) were Storage period(month)
evaluated by 15 assessors who had previously
Fig. I . Changes in acidity of ice cream type frozen
been trained. Frozen yogurt sold in the mar- yogurt during storage. Each plot represents
ket (1% milk fat, 8.5% solids-not-fat; product an average of three determinations. pH 4.5.
of Meito) was used as a control. The assessors pH 5.0, A pH 5.5, + pH 6.5.

45
 0 1 2 3 4 5 6
Storage period(montb)
8 0 1 2 3 4 5 6
Fig. 2 Changes in pH value of ice cream type frozen r/) Storage period(month)
yogurt during storage. Each plot represents an
average of three determinations. Symbols are Fig. 3. Changes in the numbers of lactlc acid bacteria
the same as in Fig. I . during storage. Each plot represents an average
of three determinations. Symbols are the same
as in Fig. 1.
samples with a pH of 6.5. A slight decrease in
acidity was observed for all samples tested remained constant during the following 6
after the first months storage, and then the month storage. The numbers of lactic acid
acidity recovered to original levels and bacteria in the poorly fermented sample (con-
remained constant during the next 2-5 trol, pH 6.5) should theoretically be zero.
months storage. Kneifel and Erhard report- even before freezing. However, there were
ed increases in acidity of 22.3 and 14.9% in small numbers (less than lo4 colony forming
yogurt and related products, respectively, units (cfu)ig) of bacteria in the products.
during storage at 6C for two weeks. During frozen storage of the yogurt the num-
However, the present results showed that the ber of lactic acid bacteria in the samples hav-
acidity of ice cream type frozen yogurt was ing a pH of 6.5 decreased to zero. These
essentially constant during storage at deep results indicate that the process of freezing
freeze temperature (-35C). effectively reduced the numbers of viable
The changing patterns in pH of ice cream bacteria in the final products. In addition, the
type frozen yogurt during 6 months storage results indicate that the presence of large
at -35C are shown in Fig. 2. As in the case numbers of lactic acid bacteria at the outset
of lactic acid content (Fig. I), the pH of ice of freezing may be an important factor con-
cream type frozen yogurt fell into three tributing to protection of the bacteria from
groups: a well-fermented group (pH 4.5), an cold shock. Furthermore, the presence of lac-
intermediate group (pH 5.0 and 5.5) and a tic acid may also contribute to the survival of
poorly fermented group (pH 6.5). The lactic acid bacteria. Sheu er a1 have reported
changes in pH of the samples during storage that 80-90%, of lactic acid bacteria survived
were small, as in the case of the lactic acid in ice cream mix after the mix had been
content. Therefore, the pH of the products stored at -20C for 2 weeks without harden-
was inversely related to the lactic acid content ing. However, the numbers of viable bacteria
of the products shown in Fig. 1. decreased to 50Y1of the original level of the
bacteria upon freezing and then the numbers
Lactic acid bacteria further decreased to 40% of the original
The numbers of the viable lactic acid bacteria level during 2 weeks storage. Hekmat and
in the three pH groups of ice cream type McMahon have also reported that one
frozen yogurt are shown in Fig. 3. The num- weeks storage at -29C reduced the numbers
bers of bacteria in well fermented samples of lactic acid bacteria in experimentally pre-
(pH 4.5) decreased to about one half of the pared yogurt from 5 X lo8 cfuiml to 2.5 X
original level during the first weeks storage, 10 cfuiml and the numbers of the bacteria
and then the numbers gradually decreased were further reduced to 1 X lo7 cfuiml dur-
during the following 4 months, followed by a ing the following 17 weeks of storage. Similar
further significant decrease in the numbers of observations have also been reported.I0-l4
bacteria during the next 2 months. On the These results together with the results in Fig.
other hand, the numbers of lactic acid bacte- 3 indicate that the temperature during freez-
ria in the intermediate fermented samples ing and storage is closely related to the num-
(pH 5.0 or pH 5.5) initially decreased to bers of viable bacteria in frozen yo urt
about 13% of the original level and then Kneifel and Erhard7 have counted 10 -10 89
Vol. 51, No 2 Muy 1998 Ititerntrrioncrl Journal of Dairy Technology

1 storage time and temperature and is also

n accelerated by lower pH values. In the present
1a b l
-. study, however, almost no fat oxidation was
I observed for all samples examined during
B storage at -35C, although there was a little
n6 fluctuation in the concentration of malon-
0 aldehyde during the storage period. Rather,
r(

v
w the concentration of malonaldehyde
4h decreased slightly during storage in some of
the samples (pH 4.5 and 5.5). The reason why
4 there was no increase in malonaldehyde con-
3
m centration in ice cream type frozen yogurt is
a not known. It has been found that lactic acid
0

s bacteria inhibit the promotion of fat oxida-

CI

tion of milk products such as y o g ~ r t . As~

shown in Fig. 3, fairly high levels of lactic
0 1 2 3 4 5 6 acid bacteria survived even after 6 months
Storage period(month)
storage at -35C. Therefore, the presence of
Fig. 4. Changes in the oxidation of fat of ice cream lactic acid bacteria may retard oxidation of
type frozen yogurt during storage. Each plot fat in ice cream type frozen yogurt.
represents an average of three determinations. The effect of pH of ice cream type frozen
Symbols are the same as in Fig. 1.
yogurt, whose pH values were adjusted either
cfuiml of lactic acid bacteria in commercial by fermented milk with lactic acid bacteria or
frozen yogurt. Therefore, the present result by lactic acid itself, on the oxidation of fat of
was similar. However, in commercial yogurt, ice cream type frozen yogurt is shown in Fig.
counts of 103-105cfu/ml have been reported. 5. The concentration of malonaldehyde in the
Survival of the bacteria may be due to so- control samples was intermediate between the
called mutual growth promotion effect stim- two types of frozen yogurt whose pH values
ulated by proto-cooperation of L delbrueckii were adjusted by the two ways described
subsp bulgaricus and S thermophilus.I5 above, ie, the samples whose pH values
were adjusted with lactic acid were prone to
Oxidation of fat develop the oxidation of fat more quickly
Changes in the concentration of malonalde- than control, while the samples whose pH
hyde in ice cream type frozen yogurt are values were adjusted with fermented milk
shown in Fig. 4. It is generally considered developed it more slowly. This indicates that
that fat oxidation increases with increasing oxidation of fat was inhibited by the fermen-
tation with lactic acid bacteria, even in ice
cream type frozen yogurt. The concentration
of malonaldehyde decreased in all samples
during the first week of storage. The reason
for this phenomenon is not known.
Molkentin et all have reported that long
term storage of ice cream does not affect the
rate of fat oxidation in the product during
storage at -18C in the dark. As described
above, the storage temperature used in the
present study was much lower. Thus, the lack
of increase in the concentration of malon-
aldehyde in ice cream type frozen yogurt may
partly be due to a fairly low freezing temper-
ature, because there was no increase in mal-
onaldehyde concentration in samples (pH 6.5)
containing no lactic acid bacteria (Fig. 4) and
the malonaldehyde concentration in all sam-
ples gradually increased after 8 weeks storage
(Fig. 5).
0 1 2 3 4 5 6 7 8
Electron microscopy
Storage period(week) The surface structure of ice cream type frozen
Fig. 5 Effects of lactic acid bacteria and lactic acid itself on the oxidation of fat of
yogurt with a pH value of 5.5 is shown in Fig.
ice cream type frozen yogurt. Each plot represents an average of three deter- 6. There were many irregular shaped bubbles
minations. 0 control, :> p H 4.5 adjusted with lactic acid, w pH 5.0 adjusted surrounded by matrix and in the matrix itself
with lactic acid, A p H 5.5 adjusted with lactic acid, v pH 4.5 adjusted with there were many tiny air holes. This structure
fermented milk with lactic acid bacteria, EI p H 5.0 adjusted with fermented
milk with lactic acid bacteria, o pH 5.5 adjusted with fermented milk with is similar to those of ice cream previously
lactic acid bacteria. rep~rted.,~ In addition, tiny fat globules
 were observed here and there on the surface of
the matrix. Fat globules were scattered around
bubbles and non-freezing layers, and the glob-
ules act as cementing materials to stabilize a
sponge like structure of ice cream matrix. The
average distance between two adjacent bub-
bles and the average diameters of bubbles, fat
globules and ice crystals in ice cream are
reported to be approximately 30-300, 60, 0.45
lo
and 45 pm In the present
study, however, the diameters of fat globules
(1 3 5 pm on average) and ice crystals (approx-
imately 45-100 pm) were somewhat different
from the values described above after long
term storage. The distance between two adja-
cent bubbles and the diameters of bubbles are
similar to the averages of the values reported
ear]ier.h.12.18.20 Samples having different pH
values showed similar structures. indicating
that the structure of ice cream type frozen
yogurt was unaffected by lowering the pH of
the products by lactic acid fermentation.

Sensory evaluation
The sensory character of ice cream type
frozen yogurt was much richer than that of
normal frozen yogurt. The average sensory
ratings of ice cream type frozen yogurt are
shown in Fig. 7 . In this figure. assessors are
divided into three groups as described in
Materials and methods. In comparing the
ratings of these three groups, it is clear that
assessors in group A were able to give differ-
ent ratings to different samples, while the
differences in the ratings of four different
samples given by assessors in group B were
much smaller than those given by assessors in
group A. In addition, almost no differences
were observed in the sensory ratings given by
assessors in group C. This result is in accor-
dance with that of Hekmat and McMahoc9
who have reported that sensory acuity of
assessors is influenced by whether the assessor
was familiar with the product, ie, assessors
who consume yogurt frequently are more sen-
sitive to the difference in sensory properties of
frozen yogurt than assessors who do not eat
yogurt. In the sensory ratings given by asses-
sors in group A, samples having a pH of 5.5
showed the most favourable ratings for
flavour, after-taste, creaminess, sourness and
sweetness, although there was no statistically
significant difference between samples with
different pH values. The rating of sourness
given by the panels in group A is related to
the pH values of the samples. However,
almost no pH dependency was observed in
the ratings given by assessors in groups B
and C.
With regard to the sourness of ice cream
type frozen yogurt in the present study, sam-
(ci &s contain~n;ngapproximately0.33% df lactic
acid (pH 5.5) were the most favoured sam-
F I ~6.
. Surface blructui-e of ice cream type frozen yogurt. (a) Magnification x150, ples. This result is in accordance with earlier
( b ) X350. ( c ) XIOOO. on the sensory properties of frozen
VOI. 51, N o 2 Mu?. 1998

yogurt containing approximately 0.28-0.38%

lactic acid. The difference in creaminess was
significant for the samples tested in the pre-
sent study (p<.005). For example, the physi-
cal properties of ice cream type frozen yogurt
such as sinoothness were dependent on the
4 pH value.
For one extremely greasy sample, one
assessor was conscious of the greasiness of the
4
& 0
t3 sample. It is known that if fat globules are
suspended in the fluid state the fat globules
a
s
0 are apt to form clusters with diameters larger
1/32 than 3-5 um. The occurrence of such large
clusters is usually reported as a greasy prop-
erty by assessors. On the other hand, aging of
1
ice cream mix at temperatures lower than
3M"C usually retards the formation of clus-
0 ters, so that adequate progress of aging at
lower temperatures might be a useful proce-
6 dure to minimize the development of a greasy
character. When aging of ice cream mix
I 1
-
I
enhances crystallization of fat globules, the
resulting crystallized fat globules associate
with each other to form aggregates. The
resulting aggregates contribute to the increase
in the stability of the three dimensional struc-
ture of ice cream mix which is responsible for
the enhanced sensory properties of ice
cream.'' In the present study, the size of fat
globules (1.85 urn on average) was larger than
that of usual commercial ice cream (0.45 urn
on average). This may be due to either the
differences in the composition of ice cream
mix of commercial ice cream and that of the
present study or the difference in the mechan-
ical procedure in aeratin5, the product.
According to Guinard et a1 assessors who
usually consume ice cream tend to rate the
sensory properties of frozen yogurt based on
their general ideas of the quality of ice cream,
while assessors who usually eat yogurt also
take a similar attitude in rating frozen yogurt.
Therefore, an explanation of the general
properties of frozen yogurt to the assessors in
advance might improve their sensory rating
of frozen yogurt. Ice cream type frozen
yogurt is similar in many ways to frozen
yogurt, but the present results showed the
difference in the characteristic features of ice
cream type frozen yogurts with varying
pH values.

CONCLUSIONS
Ice cream type frozen yogurt with a combina-
tion of richness and sourness was prepared.
Changes in the quality of the yogurt during 6
months' storage were not significant. The
TBA value of the yogurt did not increase dur-
ing storage, indicating the antioxidative effect
of viable lactic acid bacteria which survived in
the yogurt during storage. In the sensory eval-
uation, the pH value was significantly associ-
ated with creaminess. Sensory ratings of the
Fig. 7. Average sensory scores of ice cream type frozen yogurt by three panels
having different eating experiences. For each evaluation, from left to right: ice cream type frozen yogurt were dependent
pH 4.5. pH 5.0. pH 5.5. pH 6.5. on the previous eating experience of assessors.

49
 lrrternciriorrtr/ Juurnrrl of L)criry Technology

We conclude that this ice cream type frozen 8 Sheu T Y, Marshall R T and Heymann H (1993)
yogurt has potential for commercialization. Improving survival of culture bacteria in frozen
desserts by microentrapment. Journrrl of Doirj,
Science 76 1902-1907.
We are grateful to Dr Takashi Nakamura, 9 Hekmat S and McMahon D J (1992) Survival
of Lactobtrcillirs trciclopliihrs and BiJidobactrriuni
Dr Kuniko Yamaguchi and Mr Ryusuke hifiduni in ice cream for use as a probiotic food.
Tanaka, Department of Fisheries, Kyushu Jourriol of Dairy Science 75 1415-1422.
University for their help in the TBA test. We 10 Bielecka M, Przewozna A and Kowalczuk J (1988)
Survival rate of yoghurt cultures during production
thank Dr Makoto Oikawa, Department and storage of yoghurt ice-cream. Acro Alinienrcrrirr
of Fisheries, Kyushu University and D r Puluniccr 14 163- 168.
Sadayuki Kokubo, Food Research and 1 1 Holcomb J E. Frank J F and McGregor J U
(199 I ) Viability of Lactobocillus ocidopliilus and
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Tarushige Sat0 and Naoki Yoshida, Kyoto rile Japan Doiry Tecliriicoi Associrrrion 40 98-1 16
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the human diet. Crr11~1r~~d Doiry Products Jorrrrirrl
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Book review

A Practical Approach to HACCP Training Summary Booklet and a set of assorted mas-
Programme. By Sara Mortimore and Carol ters for copying in support of the course. In
Wallace. London: Blackie Academic and addition to the course materials, the pro-
Professional. E525. ISBN 0 751 4030 5 gramme contains a copy of the book
HACCP: A practicul approach (pp. 296, 10
This training programme is an important chapters, 5 appendices; ISBN 0 412 57020 3:
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50