Walla TungrugsasutChanpen WiwatP. Tippawatวัลลา ตั้งรักษาสัตย์จันทร์เพ็ญ วิวัฒน์วิมล ศรีศุขMahidol University. Faculty of Pharmacy. Department of Food ChemistryMahidol University. Faculty of Pharmacy. Department of Microbiology2010-03-222011-08-292021-05-262010-03-222011-08-2920122021-05-262010-03-222012Mahidol University Journal of Pharmaceutical Sciences. Vol.39, No.3-4 (2012), 24-31.0125-1570https://repository.li.mahidol.ac.th/handle/20.500.14594/62281Recent trends show that consumers have been searching for functional foods to improve bodily functions and overall health. The purpose was to develop new formulations of frozen yogurt, a food product widely accepted among health conscious consumers, by adding probiotics (Lactobacillus spp.). The developed frozen yogurt formulae were as follows: Formula 1 with no probiotics, Formula 2 containing 3%w/w of probiotics, and Formula 3 containing 4%w/w of probiotics. The survival rate of probiotics in Formula 2 and Formula 3 at Day 30 was 33.89% and 26.67%, respectively. Sensory evaluation was carried out among 60 panelists, using the 9-point hedonic scale method for food acceptance. According to Analysis of Variance, the mean scores of these three formulae were not significantly different (p > 0.05). Formula 1, 2, and 3 obtained the mean score of 7.25 (“like moderately” to “like very much”), 6.97 (“like slightly” to “like moderately”), and 7.27 (“like moderately” to “like very much”), respectively.1243 KBapplication/pdfengMahidol UniversityFrozen YogurtProbioticsSurvival RateYogurtDissertResearch ArticleMahidol University. Faculty of Pharmacy.