1Assistant Professor, Dairy Technology Department, Parul University, Vadodara, Gujarat, India
2Ex-Principal, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India
3Associate Professor and Head, Dairy Chemistry Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India
4Ph.D. Scholar (Dairy Technology), ICAR-National Dairy Research Institute, Karnal, India
5Associate Professor and Head, Department of Dairy and Food Technology, Parul University, Vadodara, Gujarat, India
*Email: shaikh.adil23773@paruluniversity.ac.in
Online Published on 10 March, 2026.
Consumers are on a lookout for healthy foods confer low calorie; however, in accomplishing such an aspect, there is an impairment in the food’s taste decreasing its acceptability. A challenge is faced by the dairy industry in producing sensorily acceptable low-calorie dairy products, while maintaining their physico-chemical properties and sensory profile.
The study investigated the effect of utilizing orange peel powder (OPP) on the quality attributes of low-fat experimental (LFE, 2.0% fat) frozen yoghurt (FY) as against medium-fat control (MFC, 6.0% fat) FY; both orange flavoured. FY LFE utilized both orange crush (@ 10.5%) and OPP (@ 2.5%) while FY MFC was devoid of OPP; MFC utilized 9.0% orange crush. Both the formulations had 12.50% MSNF, 16.0% sugar and 0.35% stabilizer-emulsifier.
The FY MFC contained higher fat and total solids, whereas LFE containing OPP exhibited higher protein, carbohydrates and ash content, along with notable increase (per cent increase over control FY) in β-carotene (37.20%), fiber (240.0%) and vitamin C (30.95%). FY LFE exhibited greater viscosity, acidity, melting resistance and hardness, whereas MFC had higher pH and overrun. Except for color score, the sensory scores for other attributes were superior in case of FY LFE. Both products had acceptable microbial quality, with LAB counts ≥107 cfu/g, yeast and mold within prescribed limit and free from coliforms even on 15th day of storage. Both FYs complied with legal standard based on their milk fat content. The calorific value of the MFC and LFE FYs was 176.42 and 157.32 kcal/100 g respectively; while the cost of the developed value-added FY (LFE, considering 60.0 per cent overrun) was computed at ̀ 10.21 for 100 mL serving size as against ̀ 12.70 for 100 mL of MFC.
Utilization of OPP not only enhanced the nutritional value (β-carotene, vitamin C, fiber) of FY LFE, but also improved its functional as well as sensory aspects. These findings highlight the potential of utilizing citrus by-products for the development of healthier frozen dairy desserts, offering nutritional benefits and adding value to food product, simultaneously salvaging waste.
Frozen yoghurt, Orange peel, Low-fat, Proximate composition, Sensory quality
