Production of set yoghurt analogue through replacement of milk fat with canola and sesame oil |
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| Authors: | Jamshid Farmani Mahsa Edalatkhah Ali Motamedzadegan Mohsen Mardani |
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| Affiliation: | 1. Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran;2. Department of Food Science and Technology, Faculty of Agriculture and Food Science, Islamic Azad University‐Ayatollah Amoli Branch, Amol, Iran |
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| Abstract: | 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. |
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| Keywords: | Yoghurt analogue Canola oil Sesame oil |
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