Value addition to frozen yoghurt through the use of orange peel solids as flavour adjunct

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Abstract
Frozen yoghurt rich in β‐carotene and dietary fibre was developed through incorporation of orange peel products. The suitability of two forms of peel viz., candied orange peel (COP) and orange peel powder (OPP), was studied as flavour adjunct in frozen yoghurt. The medium‐fat frozen yoghurt mix was prepared by blending yoghurt base with ice cream mix (25:75, w/w). COP and OPP were used as flavour adjuncts at levels of 8.0 and 2.5% by weight of mixes, respectively. The control (C) frozen yoghurt was devoid of the fruit peel. Incorporation of peel solids yielded frozen yoghurts which had markedly higher protein, carbohydrates, ash and total solids content. OPP used at 2.5% level was preferred over use of COP at 8.0% level as a valued ingredient in the preparation of ‘medium‐fat orange frozen yoghurt’. Such product had superior total sensory score when compared to the rest of the samples. The recommended frozen yoghurt was higher in terms of β‐carotene and dietary fibre by 37.20 and 240.0%, respectively, compared to control product.

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