Impact of the droplet size of canola oil-in-water emulsions on the rheology and sensory acceptability of reduced-milk fat stirred yogurt

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:33:09Z
Fecha de publicación2022-01-01
ResumenA 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 (E-x) 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 + E-x, where E-x 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 E-60 and E-120. 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.es_ES
Doihttps://doi.org/10.1007/s13197-022-05573-3es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4993
Idiomaenes_ES
EditorialSPRINGER INDIAes_ES
RelaciónJournal of Food Science and Technologyes_ES
URL relacionadohttps://doi.org/10.1007/s13197-022-05573-3es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteJournal of Food Science and Technology
Palabra claveYogurtes_ES
Palabra claveReduced-fat milkes_ES
Palabra claveCanola oil emulsiones_ES
Palabra claveSensory analysises_ES
Palabra clavePrincipal component analysises_ES
TítuloImpact of the droplet size of canola oil-in-water emulsions on the rheology and sensory acceptability of reduced-milk fat stirred yogurtes_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorTrujillo-Ramirez, Daniel
AutorOlivares-Martinez, Ivan
AutorLobato-Calleros, Consuelo
AutorRodriguez-Huezo, Eva
AutorJaime Vernon-Carter, E.
AutorAlvarez-Ramirez, Jose
AutorTrujillo-Ramirez, Danieles_ES
AutorOlivares-Martinez, Ivanes_ES
AutorLobato-Calleros, Consueloes_ES
AutorRodriguez-Huezo, Evaes_ES
AutorJaime Vernon-Carter, E.es_ES
AutorAlvarez-Ramirez, Josees_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número12es_ES
Rango de páginas4853-4862es_ES
URL relacionadahttps://doi.org/10.1007/s13197-022-05573-3
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen59es_ES

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