Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological
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ORIGINAL PAPER
Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yogurt Masoumeh Heydari Gharehcheshmeh1 · Akram Arianfar1 · Elham Mahdian1 · Sara Naji‑Tabasi2 Received: 5 August 2020 / Accepted: 16 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This study investigated the qualitative properties of fortified yogurt produced with a sweet almond and sesame oil nanoemulsion as well as an emulsifier (0.25–0.5% Span 80 and Tween 80). The pH, acidity, syneresis, rheological properties, microbial composition, fatty acid composition, oxidative stability, antioxidant activity, and sensory properties of the fortified yogurt were investigated during 15 days of storage at 4 °C. The results showed pH and syneresis were reduced by the incorporation of sweet almond and sesame oil nanoemulsion containing 0.5% emulsifier, while the acidity, malondialdehyde formation, and antioxidant activity were increased. The use of the oil nanoemulsions exerted no significant effect on the Lactobacillus delbrueckii subsp. bulgaricus count but decreased the amount of Streptococcus salivarius subsp. thermophiles. By the addition of sesame and sweet almond oils, the yogurt viscosity decreased but the elastic modulus and viscous modulus values increased. Among the treated samples, the highest sensory score during 15 days of storage was related to the yogurt fortified with sesame oil. Overall, sesame oil with 0.25% of the emulsifier is suggested for the production of fortified yogurt. Keywords Enriched yogurt · Rheological properties · Oxidative stability · Microbial analysis · Sensory evaluation
Introduction During past few decades, health benefits of certain bioactive components have prompted scientists for their incorporation in the human diet. Demand for such fortified foods has tremendously increased due to increased consumer awareness. A similar scenario is seen in the dairy industry where fortified dairy products such as yoghurt [1], cheese [2] have over-ran the traditional products. Among dairy products, yoghurt has a rich nutritional and probiotic profile along with a high frequency of consumption that has prompted researchers to fortify yoghurt with different kinds of health benefiting components. Yoghurt is often fortified with fruits, vegetables [3, 4] due to their rich phenolic content, while * Akram Arianfar [email protected] 1
Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), POBox: 91895‑157.356, Mashhad, Iran
2
a limited research concerning fortification of yoghurt with monounsaturated fatty acid (MUFA) and polyunsaturated fatty acids (PUFA) is reported. Yogurt is produced from milk fermented by Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. This product is popular among consu
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