Production of set yoghurt analogue through replacement of milk fat with canola and sesame oil

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.

Effect of Partial Feed Deprivation on Serum Liver Enzymes’ Activities and Hepatic Histoarchitecture in Clarias gariepinus (African Catfish)

“…From data in Table (6) results indicated that treatment M2 had the highest curd syneresis (5.5ml), followed by treatment M1 (4.6ml), while Con1 treatment had the lowest curd syneresis (2.9ml), followed by treatment Con2 (3.1ml). These results agreement with Farmani, et al [44]. Viscosity and melting point of vegetable oils, which can result in a looser texture.…”

Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set‐type yoghurt

“…In addition, replacement of milk fat by canola and sesame oils has been reported to increase syneresis of yoghurt (Farmani et al . ). A correlation was also noted between WHC and TA of yoghurt samples.…”

“…A similar pattern had also been observed when other fats (canola and sesame oil) had been used in yoghurt analogues (Farmani et al . ).…”

Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

“…The resistance to hydrolysis by digestive enzymes of banana starch, even after gelatinization, is related to the structural arrangement of the components of starch within the granule (Agama-Acevedo et al, 2015). Sesame seeds are dried fruits of an oilseed plant, come from the countries of the Middle East, India and Africa and spread through the Americas with the arrival of African slaves, who used their seeds to thicken and flavor a great variety of dishes (Diezgranados, 2011;Farmani et al, 2016). It is a plant of warm and dry climates, its seeds contain up to 50% of oil, 20% of protein and 10% of carbohydrates.…”