EFFECT OF SUGAR AND ACID ON THE ACCEPTABILITY OF FROZEN YOGURT TO A STUDENT POPULATION

One hundred and forty-one college students tasted and rated on a nine- point hedonic scale their degree of liking for nine samples of vanilla frozen yogurt varying in sugar and lactic acid. Subjects were also as ked to complete a questionnaire about consumption of frozen yogurt and other dairy products. Degree of liking differed significantly among s amples, and the samples best liked were those with the lowest acidity, .23 to .29%, independent of sugar concentration. Degree of liking of frozen yogurt failed to correlate with dairy product consumption or hu nger at the time of testing. No significant difference existed between male and female students for overall degree of liking of frozen yogur t or overall dairy product intake, yet the questionnaire revealed a si gnificantly higher consumption of frozen yogurt among female students. The results of this study suggest that, for the student population te sted, frozen yogurt should combine the sensory properties of ice cream (low acidity) with the nutritional properties of yogurt (low fat, act ive enzyme culture).