Preparation and Evaluation of Solidifying Yoghurt Supplemented with Hemp Seed Oil
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Abstract:
Solidifying yogurt was supplemented with hemp seed oil to improve flavor of the resultant yogurt; homogenous mixture was obtained using microfluidization. Subsequently, the rheological properties, microstructure, volatile flavor components, and sensory evaluation of the yogurt prepared from skim milk powder and microfluidized hemp seed oil (HMY) were compared to control samples (skim milk yogurt [SMY] and whole milk yogurt [WMY]). Using 3.0% hemp seed oil in yogurt, the water holding capacity, rheological properties, and microstructure of the yogurt was similar to those of WMY. However, the characteristic, volatile flavor components and sensory evaluation results were significantly different: the content of 3-hydroxy-2-butanone and 2,3-diacetyl in 3.0% hemp seed oil yogurt was significantly lower than those in WMY, whereas caryophyllene, D-limonene, and β-myrene were detected in 3.0% hemp seed oil yogurt. With 1.5% hemp seed oil in yogurt, the titratable acidity was 97oT, water-holding capacity (WHC) was 85%, yield stress (τ0) was 15 Pa, and apparent viscosity (η50) was 0.54 Pa?s; while it showed no significant difference (p < 0.05) with regard to overall acceptability, compared with WMY. It was concluded that addition of 1.5% hemp seed oil possessed high overall acceptability and shows good potential for commercial application.
