Abstract
A coarse canola oil-in-water (O/W) emulsion (dispersed mass fraction 0.1) was prepared by adding oil to whey protein hydrolysate (WPH)-citric pectin (CP) soluble complex (1% total biopolymer weight; WPH to CP mass ratio 6:1; pH 4.25) aqueous phase using a high shear homogenizer (4000 rpm, 2 min). The coarse O/W emulsion was further homogenized to obtain emulsions (Ex) with different mean droplet sizes (4000, 3000, 120 and 60 nm). A full-fat yogurt (YC; 26 ± 0.3 g milk fat L−1) was prepared from reconstituted whole milk powder (WMP, 3% milk fat) and skim milk powder (SMP, 0.01% milk fat). Reduced-milk fat yogurt (YEx 13 ± 0.3 g milk fat L−1) variations were prepared from WMP + SMP + Ex, where Ex substituted 50% of the milk-fat contained in YC. The viscosity and viscoelastic moduli were lower for YEx than for YC; the effect was more pronounced for E60 and E120. Aroma was non-significantly different between YC and YEx. A multivariate analysis showed that YEx overall acceptability was linked to taste and after taste attributes and to the viscosity perceived in mouth. The loss modulus showed anti-correlation directionality with the overall acceptance. The smaller mean droplet sized YEx exhibited the highest overall acceptability.
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Abbreviations
- CP:
-
Citric pectin
- E:
-
Emulsion
- O/W:
-
Oil-in-water
- SMP:
-
Skim milk powder
- WMP:
-
Reconstituted whole milk powder
- WPH:
-
Whey protein hydrolysate
- YC:
-
Full-fat yogurt control
- YE:
-
Reduced milk-fat yogurt with emulsion
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DTR: Data curation; formal analysis; investigation. IOM: Conceptualization; supervision. CLC: Investigation; methodology; data curation. ERH: Investigation. EJVC: Conceptualization; data curation; Writing-original draft. JAR: Investigation; writing-review and editing.
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Daniel-Trujillo-Ramirez declares that he has no conflict of interest. Ivan Olivares-Martinez declares that he has no conflict of interest. Consuelo Lobato-Calleros declares that she has no conflict of interest. Eva Rodriguez-Huezo declares that she has no conflict of interest. E. Jaime Vernon-Carter declares that he has no conflict of interest. Jose Alvarez-Ramirez declares that he has no conflict of interest.
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Trujillo-Ramirez, D., Olivares-Martinez, I., Lobato-Calleros, C. et al. Impact of the droplet size of canola oil-in-water emulsions on the rheology and sensory acceptability of reduced-milk fat stirred yogurt. J Food Sci Technol 59, 4853–4862 (2022). https://doi.org/10.1007/s13197-022-05573-3
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DOI: https://doi.org/10.1007/s13197-022-05573-3