Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil

Luis Alfaro, Daniel Hayes, Charles Boeneke, Zhimin Xu, David Bankston, Peter J. Bechtel, Subramaniam Sathivel

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

The objectives of this study were to develop and evaluate a frozen yogurt (FY) fortified with a nano-emulsion containing purple rice bran oil (NPRBO). NPRBO with fat droplets size range of 150-300nm was mixed with the FY ingredients to produce a frozen yogurt containing NPRBO (FYNRO). Plain frozen yogurt (PFY), frozen yogurt with sodium caseinate (FYSC) and FYNRO had similar hardness. The apparent viscosity of the FYNRO mix was similar to the PFY mix with values of 0.19 and 0.17Pa·s, respectively. The FYNRO micrograph showed a more compact and dense structure compared to FYSC and PFY. This study demonstrated that FY could be fortified with NPRBO.

Original languageEnglish (US)
Pages (from-to)1184-1191
Number of pages8
JournalLWT - Food Science and Technology
Volume62
Issue number2
DOIs
StatePublished - Jan 1 2015

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frozen yogurt
rice bran oil
Yogurt
Emulsions
emulsions
physical properties
sodium caseinate
Caseins
droplet size
Hardness

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Alfaro, Luis ; Hayes, Daniel ; Boeneke, Charles ; Xu, Zhimin ; Bankston, David ; Bechtel, Peter J. ; Sathivel, Subramaniam. / Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil. In: LWT - Food Science and Technology. 2015 ; Vol. 62, No. 2. pp. 1184-1191.
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abstract = "The objectives of this study were to develop and evaluate a frozen yogurt (FY) fortified with a nano-emulsion containing purple rice bran oil (NPRBO). NPRBO with fat droplets size range of 150-300nm was mixed with the FY ingredients to produce a frozen yogurt containing NPRBO (FYNRO). Plain frozen yogurt (PFY), frozen yogurt with sodium caseinate (FYSC) and FYNRO had similar hardness. The apparent viscosity of the FYNRO mix was similar to the PFY mix with values of 0.19 and 0.17Pa·s, respectively. The FYNRO micrograph showed a more compact and dense structure compared to FYSC and PFY. This study demonstrated that FY could be fortified with NPRBO.",
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Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil. / Alfaro, Luis; Hayes, Daniel; Boeneke, Charles; Xu, Zhimin; Bankston, David; Bechtel, Peter J.; Sathivel, Subramaniam.

In: LWT - Food Science and Technology, Vol. 62, No. 2, 01.01.2015, p. 1184-1191.

Research output: Contribution to journalArticle

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AU - Alfaro, Luis

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AU - Xu, Zhimin

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AU - Bechtel, Peter J.

AU - Sathivel, Subramaniam

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AB - The objectives of this study were to develop and evaluate a frozen yogurt (FY) fortified with a nano-emulsion containing purple rice bran oil (NPRBO). NPRBO with fat droplets size range of 150-300nm was mixed with the FY ingredients to produce a frozen yogurt containing NPRBO (FYNRO). Plain frozen yogurt (PFY), frozen yogurt with sodium caseinate (FYSC) and FYNRO had similar hardness. The apparent viscosity of the FYNRO mix was similar to the PFY mix with values of 0.19 and 0.17Pa·s, respectively. The FYNRO micrograph showed a more compact and dense structure compared to FYSC and PFY. This study demonstrated that FY could be fortified with NPRBO.

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