this study was aimed at evaluating the flow behavior characteristics of yogurt enriched with fish oil (fo) microcapsules prepared by complex coacervation method. fo was microencapsulated in gelatin-acacia gum coacervates. then, the microcapsules were dried, and yogurt was produced from the milk enriched with microcapsules powder. rheological characteristics (as measured using a rotational visco...

This study was aimed at evaluating the flow behavior characteristics of yogurt enriched with fish oil (FO) microcapsules prepared by complex coacervation method. FO was microencapsulated in gelatin-acacia gum coacervates. Then, the microcapsules were dried, and yogurt was produced from the milk enriched with microcapsules powder. Rheological characteristics (as measured using a rotational visco...

The aim of present study was to evaluate the effect of adding whey protein concentrate (WPC) as a fat replacer in the rheological properties of yogurt. Whole yogurt and nonfat yogurt with 0 %, 1.5 %, 3.0 % and 4.5 % of WPC were developed and available. The steady and dynamic shear rheological properties were determined using a HAAKE MARS rheometer at 10 °C with a sensor stainless steel double g...

gums are the most important stabilizers that are used in ice cream and other frozen dairy dessert industries. in this study, effect of different levels of guar gum (0, 0.1, 0.2 and 0.3%) and arabic gum (0, 0.1, 0.3 and 0.5%) on rheological behavior of frozen yogurt was investigated. the rheological behavior of samples showed that all samples exhibit shear thinning behavior and power law model f...

This study was carried out to determine a possibility of adding Corni fructus extract (CFE) into yogurt for improving the neutraceutical properties of yogurt and the effects of adding CFE (2∼6%, v/v) on the physicochemical and sensory properties of the products during a 15-day storage period at 4°C. Incorporation of CFE into the yogurt samples resulted in a significant pH reduction and a signif...

Fermented drinks are regarded as healthy food due to their probiotic nature. Vegan consumers who choose sustainable diet and people allergic dairy products demand alternatives for products. We aimed develop a non-dairy plant-based yogurt from peanut, oats, coconut milk.
 Yogurt was formulated with addition of sugar, corn starch, pectin, xanthan gum. Simplex-lattice mixture design applied o...

Yogurt was made using an exopolysaccharide-producing strain of Streptococcus thermophilus and its genetic variant that only differed from the mother strain in its inability to produce exopolysaccharides. The microstructure was investigated using confocal scanning laser microscopy, allowing observation of fully hydrated yogurt and the distribution of exopolysaccharide within the protein network....

In this research, the effect of lactic starter culture, fermentation time, incubation temperature and percentage fat on firmness consistency a fermented milk drink was evaluated through physicochemical characteristics total acidity, pH, syneresis flow behavior. The purpose to find best formulation that extends shelf life yogurt, leading an improvement in manufacturing process local dairy compan...

Separation of proteins from whey; namely α – Lactoglobulin and β – Lactalbumin was obtained using the bubble foam column technique. Two types of whey were conducted in this study; yogurt whey and cheese whey. The effect of gas flow-rate and the height of the whey (liquid holdup) inside the column were studied at room temperature and at constant pH of whey. Whey used here obtained from local dai...

Introduction: The antimicrobial compounds have attracted attention these days all around the world. Applying essential oils (EOs) as the herbal antimicrobial materials and natural antioxidant are so valuable in the food industry. In this study the effects of Rosmarinus officinalis essential oil (REO) with different phenol contents was investigated on the properties of ...