Physicochemical and sensory properties of Sacha Inchi oil‐functionalised stirred yogurt

Abstract

In this study, the effects of replacing the total milk fat by Sacha Inchi oil (SIO) at different concentrations (1.5, 2.5 and 3.5%w/w), on the physicochemical and sensory properties of stirred yogurts were investigated. Addition of SIO did not significant affect the yogurts fermentation processing, but significantly increased the pH-value, acidity, water holding capacity and viscosity of obtained yogurts. In comparison with control samples (yogurts with ∼ 3.3% milk fat), SIO-functionalised yogurts displayed higher concentrations of α-linolenic and linoleic acids ( ∼ 50% and ∼ 33% of the total fatty acids), and lower values of saturated fatty acids, omega-6/omega-3 ratios and atherogenic indices. Samples with 3.5% SIO showed a sensorial acceptance above of 60%, and a peroxide value of 2.14 after 21 days of storage at 4 °C. These results indicate that SIO could be used for producing yogurts with improved fatty acid profile and physicochemical and sensory properties acceptable to consumers.