الفهرس 
1. INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Frozen yoghurt is a complex fermented frozen dairy desert that combines
the physical characteristics of ice cream with sensory and nutritional properties
of fermented milk products. This elaboration results in a nutritious product with
a refreshing taste and storage stability significantly longer than of yoghurt.
Consumers often choose to eat frozen yoghurt because they expect that it
contains less lactose than ice cream and provides health benefits from the viable
bacteria contained in it.
The main objective of this study was to investigate the possibility of
making a good quality synbiotic low fat, low sucrose frozen yoghurt.
The results of this study indicated that incorporating of microentrapped
bifidobacteria did not affect the quality of the resultant frozen yogurt .the counts
of bifidobacteria even after frozen storage for 10 weeks still higher than the
number should be present to achieve the health benefits of bifidobacteria.
Finally it could be recommended that it is possible to make a good quality low
fat , low sucrose , low calories symbiotic frozen yoghurt by using inulin (frutafit
HD® and CLR®) and incorporating of encapsulated bifidobacteria.