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 journalArticlepeer-review

17 Scopus citations

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

All Science Journal Classification (ASJC) codes

  • Food Science

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