Frozen yogurt is a frozen fermented dessert which presents structural characteristics similar to ice cream and nutritional and sensorial properties which resemble to yogurt. The acidification of ice cream mix by means of lactic bacteria can influence the properties of frozen yogurt. For that reason, the present work aimed to evaluate the influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt. The formulation consisted of 6 % of milk fat, 10 % of milk solids-not-fat, 11 % of sucrose, 3 % of corn syrup, 0.3 % of emulsifiers and 0.5 % of stabilizers. The frozen yogurt mixes were made with different fermentation endpoints, pH values of 4.5, 5.0 and 5.5. The strawberry fruit mixture was added to the fermented frozen yogurt mix at a level of 4 % (w/w). According to the results, the pH of the frozen yogurt mix did not influence the concentrations of protein, fat and ash whereas the contents of acidity, reducing, non-reducing and total sugars underwent influence of pH due to fermentation. The acceptability of frozen yogurt in relation to the attributes flavor, texture, overall acceptance and ideal acidity was evaluated. It was found that pH influenced the acceptance of frozen yogurt; the treatments with final pH of 5.0 and 5.5 presented higher acceptability for all the treatments evaluated and acidity close to the ideal. By means of the principal component analysis, it was found that the physicochemical characteristics acidity content and sugar concentration (reducing, non-reducing and total) had effect on the acceptance of the product. In conclusion, the strawberry frozen yogurts with pH 5.0 and 5.5 demonstrated good sensorial acceptance and thus, presented potential of being better explored by the ice cream industries.332675686Alves, L.L., Richards, N.S.P.S., Becker, L.V., Andrade, D.F., Milani, L.I.G., Rezer, A.P.S., Scipioni, G.C., Aceitação sensorial e caracterização de frozen yogurt de leite de cabra com adição de cultura probiótica e prebiótico (2009) Ciência Rural, 39 (9), pp. 2595-2600. , Santa MariaAndrade, V.T., Brandão, S.C.C.B., Saraiva, C.B., Leite, M.O., Desenvolvimento de sorvete com prebiótico e probiótico (2004) Congresso Nacional de Laticínios, 21, pp. 122-126. , Juiz de Fora Anais. Juiz de Fora, jul. 2004(2000) Official Methods of Analysis of the Association of the Official Analytical Chemists. 17. Ed, p. 2200. , ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS - AOAC. Arlington: AOACCorte, F.F.D., (2008) Desenvolvimento de Frozen Yogurt Com Propriedades Funcionais, , Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Departamento de Tecnologia e Ciência dos Alimentos. Universidade Federal de Santa Maria, Santa MariaCuria, A., Aguerrido, M., Langohr, K., Hough, G., Survival analysis applied to sensory shelf life of yogurts - I: Argentine formulations (2005) Journal of Food Science, 70 (7), pp. 442-445. , ChicagoDamiani, C., Boas, V., E, V.B., Soares Jr., M.S., Caliari, M., Paula, M.L., Asquieri, E.R., Avaliação química de geléias de manga formuladas com diferentes níveis de cascas em substituição à polpa (2009) Ciência e Agrotecnologia, 33 (1), pp. 177-184. , LavrasDavidson, R.H., Duncan, S.E., Hackney, C.R., Eigel, W.N., Boling, J.W., Probiotic culture survival and implications in fermented frozen yogurt characteristics (2000) Journal of Dairy Science, 83 (4), pp. 666-673. , ChampaignFávaro-Trindade, C.S., Bernardi, S., Bodini, R.B., Balieiro, J.C.C., Almeida, E., Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream (2006) Journal of Food Science, 71 (6), pp. 492-495. , ChicagoGonçalves, A.A., Eberle, I.R., Frozen yogurt com bactérias probióticas (2008) Alimentos e Nutrição, 19 (3), pp. 291-297. , AraraquaraGuinard, J.X., Little, C., Marty, C., Palchak, T.R., Effect of sugar and acid on the acceptability of frozen yogurt to a student population (1994) Journal of Dairy Science, 77 (5), pp. 1232-1238. , ChampaignGuner, A., Ardic, M., Keles, A., Dogruer, Y., Production of yogurt ice cream at different acidity (2007) International Journal of Food Science and Technology, 42 (8), pp. 948-952. , DOI 10.1111/j.1365-2621.2006.01315.xGuven, M., Karaca, O.B., The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts (2002) International Journal of Dairy Technology, 55 (1), pp. 27-31. , DOI 10.1046/j.1471-0307.2002.00034.xHekmat, S., McMahon, D.J., Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as probiotic food (1992) Journal of Dairy Science, 75 (6), pp. 1415-1422. , Champaign(2008) Métodos Físico-químicos Para Análise de Alimentos. 4. Ed, p. 1020. , INSTITUTO ADOLFO LUTZ - IAL. São Paulo: IALKemp, S.E., Hollowood, T., Hort, J., (2009) Sensory Evaluation: A Practical Handbook, p. 196. , Oxford: Willey-BlackwellKim, S.H., Lim, C.H., Lee, C., A, N.G., Optimization of growth and storage conditions for lactic acid bacteria in yogurt and frozen yogurt (2009) Journal of the Korean Society for Applied Biological Chemistry, 52 (1), pp. 76-79. , SeoulLopez, M.C., Medina, L.M., Jordano, R., Survival of lactic acid bacteria in commercial frozen yogurt (1998) Journal of Food Science, 63 (4), pp. 706-708Marshall, R.T., Goff, H.D., Hartel, R.W., (2003) Ice Cream. 6. Ed, p. 366. , New York: Aspen PublishersMeilgaard, M., Civille, G.V., Carr, B.T., (2007) Sensory Evaluation Techniques. 4. Ed, p. 448. , Boca Raton: CRCOrdonez, G.A., Jeon, I.J., Roberts, H.A., Manufacture of frozen yogurt with ultrafiltered milk and probiotic lactic acid bacteria (2000) Journal of Food Processing and Preservation, 24 (2), pp. 163-176. , Westport(2007) R: A Language and Environment for Statistical Computing, , R DEVELOPMENT CORE TEAM, Vienna: R Foundation for Statistical ComputingRodas, M.A.B., Rodrigues, R.M.M.S., Sakuma, H., Tavares, L.Z., Sgarbi, C.R., Lopes, W.C.C., Caracterização físico-química histológica e viabilidade de bactérias lácticas em iogurtes com frutas (2001) Ciência e Tecnologia de Alimentos, 21 (3), pp. 304-309. , CampinasRodrigues, M.V.N., Rodrigues, R.A.F., Serra, G.E., Andrietta, S.R., Franco, T.T., Produção de xarope de açúcar invertido obtido por hidrólise heterogênea através de planejamento experimental (2000) Ciência e Tecnologia de Alimentos, 20 (1), pp. 103-109. , CampinasSalvador, A., Fiszman, S.M., Curia, A., Hough, G., Survival analysis applied to sensory shelf life of yogurts - II: Spanish formulations (2005) Journal of Food Science, 70 (7), pp. 446-449. , ChicagoSchmidt, K.A., Kim, J., Jeon, I.J., Composition of carbohydrates and concentration of -galactosidase of commercial frozen yogurt (1997) Journal of Food Quality, 20 (5), pp. 349-358Soler, M.P., Veiga, P.G., (2001) Sorvetes - Série Publicações Técnicas Do Centro de Informação em Alimentos, p. 63. , Campinas: ITALSoukoulis, C., Tzia, C., Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt (2008) International Journal of Dairy Technology, 61 (2), pp. 170-177. , DOI 10.1111/j.1471-0307.2008.00385.xStone, H., Sidel, J.L., (2004) Sensory Evaluation Practices. 3. Ed, p. 377. , London: Elsevier Academic PressTamime, A.Y., Robinson, R.K., (2007) Yoghurt Science and Technology. 3. Ed, p. 791. , Boca Raton: CRCTieszen, K.M., Baer, R.J., Composition and microbiological quality of frozen yogurts (1989) Cultured Dairy Products Journal, 24 (4), pp. 13-14. , WashingtonTramontina, T., Richards, N.S.P.S., Silva, M.E., Desenvolvimento e caracterização físico- química microbiológica e sensorial de iogurte adicionado de cereais integrais (2001) Congresso Nacional de Laticínios, 28, pp. 225-229. , Juiz de Fora Anais. Juiz de Fora, jul. 2001Varghese, K.S., Mishra, H.N., Modelling of acidification kinetics and textural properties in dahi (Indian yogurt) made from buffalo milk using response surface methodology (2008) International Journal of Dairy Technology, 61 (3), pp. 284-289. , Huntingdon