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Production of set yoghurt analogue through replacement of milk fat with canola and sesame oil
Author(s) -
Farmani Jamshid,
Edalatkhah Mahsa,
Motamedzadegan Ali,
Mardani Mohsen
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12279
Subject(s) - canola , food science , chemistry , composition (language) , sesame oil , chemical composition , biology , agronomy , sesamum , organic chemistry , philosophy , linguistics
The aim of this study was to determine the effect of fat level and composition on chemical, textural, microbial and sensory properties of set yoghurt analogue. The best fat level for production of yoghurt analogue was found to be 2% (w/v). Studies on the effect of fat composition (canola‐to‐sesame oil ratios of 2.0/0, 1.3/0.7, 0.7/1.3, 2.0/0) indicated the superior performance of pure sesame oil. Increasing the canola‐to‐sesame oil ratio generally resulted in an inferior product. Replacement of milk fat by vegetable oils yielded yoghurts with a lower saturated fatty acid content and less firmness.