Encapsulating capacity of ultra-high-pressure homogenization (UHPH)
This study investigated the characteristics of yogurts produced by substituting dairy fat with polyunsaturated fatty acids (PUFA)-rich oils encapsulated with buttermilk (BM) in spray-dried emulsions (SDE). Two homoge- nization methods, conventional (CH) and ultra-high-pressure homogenization (UHPH),...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Universitat Autònoma de Barcelona |
| Repositorio: | Dipòsit Digital de Documents de la UAB |
| Idioma: | inglés |
| OAI Identifier: | oai:ddd.uab.cat:285196 |
| Acceso en línea: | https://ddd.uab.cat/record/285196 https://dx.doi.org/urn:doi:10.1016/j.lwt.2023.115304 |
| Access Level: | acceso abierto |
| Palabra clave: | Yogurt Polyunsaturated fatty acids Buttermilk Ultra-high-pressure homogenization Encapsulation Yogurt Polyunsaturated fatty acids Buttermilk Ultra-high-pressure homogenization Encapsulation |
| Sumario: | This study investigated the characteristics of yogurts produced by substituting dairy fat with polyunsaturated fatty acids (PUFA)-rich oils encapsulated with buttermilk (BM) in spray-dried emulsions (SDE). Two homoge- nization methods, conventional (CH) and ultra-high-pressure homogenization (UHPH), were compared to obtain the emulsions for spray drying. Recombined milks (RMs) were formulated using two different concentrations (4 g/100 g and 6 g/100 g) of SDE, followed by fermentation. Yogurt characteristics were evaluated during cold storage using various parameters, including coagulation properties, texture and rheology, microstructure, physicochemical characteristics (color, pH, total acidity, and water holding capacity), oxidative stability, main fatty acid profile, microbial assessment, and sensory evaluation. During cold storage, several parameters significantly influenced the yogurt characteristics. The CH yogurts exhibited higher textural parameters (firm- ness and consistency) and viscoelastic parameters (G' and G'') compared to the UHPH yogurts at the same SDE concentration. However, UHPH yogurts generally showed better water holding capacity (WHC) values. UHPH yogurts also demonstrated superior stability to oxidation and higher PUFA content. The observed differences between the CH and UHPH treatments can be attributed to the structuring of fat-protein-BM into colloidal particles based on the homogenization system employed in this study. Neither of the homogenization systems nor the SDE content impacted yogurt flavor. |
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