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Optimizing Yoghurt-Ice Cream Mix Blend in Soy Based Frozen Yoghurt
2012
J. Agr. Sci. Tech
unpublished
Yoghurt ice cream (YIC) or frozen yoghurt dessert can be regarded as a healthy alternative to plain ice cream. Also use of soy derived products in food formulations can lead to the development of products of improved nutritional and health promoting values. Yoghurt ice cream was prepared using full-fat soy flour to substitute 55% of non fat dry milk content. Product formulation comprised of 12% SNF, 10% fat, 18% sucrose, 0.4% stabilizer-emulsifier and 0.1% vanillin. The effect of incorporating
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