Development of a Frozen Yogurt Fortified with a Nano-emulsion Containing Purple Rice Bran Oil
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Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt.
Fish oils have many dietary benefits, but due to their strong odors and rapid deterioration, their application in food formulations is limited. For these reasons, nano-liposome was used to nano-encapsulate fish oil in this study and encapsulated fish oil was utilized in fortifying yogurt. Physicochemical properties of produced yogurt including pH, acidity, syneresis, fatty acid composition, per...
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Background and Objectives: : Nowadays, the tendency to use low-fat food is so obvious among consumers. Removing food fat leads to undesirable sensory and performance characteristics. Thus, different compounds have been introduced as fat replacer in order to produce low-fat food products. The aim of this study was to reduce the used fat in sausage production by using emulsion filled gel. Mater...
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Xanthan gum is a high molecular weight substance with potential in improving emulsions properties. The formulation composition was selected on Tween 80 ternary phase diagram and was modified by the addition of xanthan gum at different concentrations (0.0% – 1.0%). The main objective of this study was to determine the effect of xanthan gum on physicochemical and rheological properties of rice br...
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Tocotrienol (T3) is an unsaturated vitamin E having health benefits (e.g., anti-angiogenesis). We measured T3 in commercial eggs, and developed T3-fortified eggs by adding rice bran scum oil (RBO, containing 1.3% T3) to the feed. Commercial eggs contained about 0.11 mg of T3/egg, while the T3 content was improved to 0.62 mg/egg after RBO supplementation to the feed of hens for 7 d.
متن کاملDeveloping a strawberry yogurt fortified with marine fish oil.
Fortified dairy products appeal to a wide variety of consumers and have the potential to increase sales in the yogurt industry and help increase intake of long-chain n-3 fatty acids. The objectives of this study were to develop a strawberry yogurt containing microencapsulated salmon oil (MSO; 2% wt/vol) and evaluate its characteristics during 1 mo of storage. Unpurified salmon oil (USO) was pur...
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