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

doi:10.1016/j.lwt.2015.01.055

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 journal › Article › peer-review

40 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 language	English (US)
Pages (from-to)	1184-1191
Number of pages	8
Journal	LWT - Food Science and Technology
Volume	62
Issue number	2
DOIs	https://doi.org/10.1016/j.lwt.2015.01.055
State	Published - 2015

All Science Journal Classification (ASJC) codes

Food Science

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10.1016/j.lwt.2015.01.055

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

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.",

author = "Luis Alfaro and Daniel Hayes and Charles Boeneke and Zhimin Xu and David Bankston and Bechtel, {Peter J.} and Subramaniam Sathivel",

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T1 - Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil

AU - Alfaro, Luis

AU - Hayes, Daniel

AU - Boeneke, Charles

AU - Xu, Zhimin

AU - Bankston, David

AU - Bechtel, Peter J.

AU - Sathivel, Subramaniam

PY - 2015

Y1 - 2015

N2 - 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.

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

Abstract

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