• Frozen yoghurt;
  • Guar gum;
  • Date syrup;
  • Low fat product;
  • Rheology;
  • Texture

The effect of adding date syrup (0%, 25% and 50% as sugar replacement) and guar gum (0%, 0.1%, 0.2% and 0.3% as fat replacement) was examined in respect of physicochemical, rheological and sensory properties of low fat frozen yoghurt. Increasing date syrup and guar gum concentration increased the mixture viscosity and acidity. Guar gum softened the frozen yoghurt whereas date syrup increased the hardness of the product. The control yoghurt was less sticky than samples containing the gum, but date syrup had no significant effect on the samples stickiness. Melt-down stability of the samples also increased with increase in gum and date syrup concentration. The low fat orange flavoured frozen yoghurt dessert prepared in this study also had good sensory properties.