Background
Frozen yogurt is available in a huge variety of flavors and kinds. As a dessert, frozen yogurt is frequently marketed as a better choice than ice cream. But not just any yogurt has been kept in the freezer. In contrast to normal yogurt, it may really have a quite different nutrient profile. Read on to learn more about frozen yogurt, its nutritional value and health benefits, how it’s created, and some considerations to make about when consuming one.
What is Frozen Yogurt?
Frozen yogurt is a dish similar to ice cream, but lower in fat. It is normally made using yogurt manufactured from milk, but non-dairy variants are also available. The yogurt may or may not contain the live bacteria cultures found in conventional yogurt, and it may be sweet or sour. It may be prepared in almost every flavor imaginable, just like ice cream, and although it’s frequently marketed as soft serve, you can also get it in cartons.
Frozen yogurt is, in essence, made of quite simple ingredients. Typically, the recipe simply calls for a handful of essential components, including milk solids, milk fat, yogurt cultures like lactobacillus bulgaricus and streptococcus thermophilus, sugar, or perhaps another sweetener. The flavors of the frozen yogurt treat can then be varied by adding various combinations of sweeteners, flavorings, and colorings. Additional flavorings include fruit, fruit extracts, cocoa, vanilla, sugars, and spices. The ingredients in a given product or brand may differ.
Nutritional Information
Depending on the kind of milk, sugars, and flavors added to the yogurt mixture, the nutritional value of frozen yogurt can change. For instance, nonfat milk used to make frozen yogurt will have less fat than whole milk used to make other variations. Additionally, the toppings you pick could increase the final product’s calorie, fat, and sugar content. Below is a table of comparison between a hundred grams of regular frozen yogurt, a nonfat frozen yogurt and a low-fat frozen Greek yogurt.
| Regular Frozen Yogurt | Nonfat Frozen Yogurt | Low-fat Frozen Greek Yogurt | |
| Calories | 127 | 112 | 100 |
| Fat | 4 grams | 0 grams | 1 gram |
| Protein | 3 grams | 4 grams | 6 grams |
| Carbohydrates | 22 grams | 23 grams | 18 grams |
| Fiber | 0 grams | 0 grams | 0 grams |
| Calcium | 10% of the RDI | 10% of the RDI | 10% of the RDI |
| Vitamin A | 6% of the RDI | 0% of the RDI | 4% of the RDI |
| Iron | 3% of the RDI | 0% of the RDI | 0% of the RDI |
| Vitamin C | 1% of the RDI | 0% of the RDI | 0% of the RDI |
Always check the label to ensure what is in your frozen yogurt because of recipe differences. There are also dairy-free varieties of frozen yogurt made with soy, coconut, or almond milk, but they aren’t always better for you. Whether frozen or not, Greek yogurt often has more protein and less fat than other varieties.
How is Frozen Yogurt Made?
Step 1: Processing the Mix
Freshness and quality are considered when choosing the ingredients. They are measured out precisely in accordance with the specific recipe. Separate mixtures of the liquid and dry components are used. In a vat, the liquids are added, combined, and heated. The dry ingredients are then added to the liquids in a certain order after that. The temperature is steadily raised while the batch is stiffened. To prevent the mixture from becoming lumpy, the majority of the components must be mixed in before the mixture is heated to 120°F (49°C). To dissolve and integrate the ingredients, the mixture needs to be heated.
Step 2: Pasteurizing the Mix
Pasteurization entails rapidly raising the mixture’s temperature (often to around 79°C) and rapidly lowering it (to roughly 4°C) again. While the final product is maintained and the flavors are improved, this straightforward procedure is necessary to ensure that no pathogenic microorganisms remain.
Step 3: Homogenizing the Mix
The batch becomes smoother after homogenization, mostly because fat globules are reduced to fewer than two micrometers in size. Without homogenization, fat can accumulate at the mixture’s surface and form a layer of cream. Pumping the batch through a tiny valve and up against an impact ring is how homogenization is accomplished. Cavitation, in which vapor bubbles are produced by an abrupt release of pressure, completes the process. The more fat present, the greater the need for homogenization because the fat droplets within the bubbles collide with the vapor walls and break apart.
Step 4: Inoculating with the Yogurt Culture and Cooling
The mixture is inoculated with 1% yogurt culture and heated to 90°F (32°C). Until it settles and is ready to be cooled, the mixture is kept at this temperature. The batch is kept in aging tanks within coolers once the temperature falls between 32°F (0°C) and 40°F (4°C) for up to four hours.
Step 5: Flavoring, Coloring and Freezing
Now, add one-third of the milk, sugar, and stabilizers to the mixture. The remaining two thirds of the milk are then fermented to create the yogurt. Color and flavor are added after the two have been mixed. Last but not least, a heat exchanger cools the frozen yogurt mixture. The initial freezing happens at this point. To give yogurt its signature light and creamy texture, the machine will add air to the mixture.
Is Frozen Yogurt as Healthy as Regular Yogurt?
Yogurt can be a delicious and nutritious addition to your diet. Frozen yogurt, however, typically has a lot of added sugar, unlike the majority of plain, conventional yogurts. In reality, one of the most crucial components in production is sugar. Before the yogurt is frozen, sugar is added to avoid the formation of huge ice crystals and to maintain the frozen yogurt’s creamy consistency. Additionally, it improves the flavor by turning it from sour to sweet and tangy.
Frozen yogurt can nevertheless have more sugar added to it than regular yogurt that has been sweetened with sugar. The plainest, normal flavor of yogurt is the healthiest option. You will receive all the health advantages without additional sugar using this.
What to Consider
Keep in mind that frozen yogurt is a dessert and not a nutritious dish. Don’t go overboard. It’s simple to expand a small treat into a huge sundae. When utilizing self-serve equipment, be mindful of serving sizes and set limits. Avoid the urge to overfill the dish and opt for a little one. Choose unsweetened fruit and nuts at the toppings bar instead of candies and sprinkles to help you fill up.
Choose frozen yogurt that has the fewest ingredients possible. Fewer additives result from fewer ingredients. Remember that a dessert with no fat will probably contain additional sugar, thickeners, or emulsifiers. The least amount of sodium, sugar, fat, and calories is what you’re after. Regular yogurt can be frozen into pops to avoid the extra sugar that is frequently added to frozen yogurt.
Conclusion
The popularity of frozen yogurt as a sweet and delectable ice cream substitute is booming. Like the usual stuff, they also include live probiotic microorganisms. These can strengthen your immune system, decrease blood pressure, and increase your body’s natural fight against pathogens. When eating frozen yogurt, there are several things to watch out for, such as portion sizes, ingredients, and the upper limit to reach wellness.