Incorporation of Water-in-oil-in-water (W-1/O/W-2) double emulsion in a set-type yogurt model

作者：Lalou Sofia; El Kadri Hani; Gkatzionis Konstantinos^*

来源：Food Research International, 2017, 100: 122-131.

DOI：10.1016/j.foodres.2017.08.027

• Yogurt
• W-1/O/W-2 double emulsion
• Acidification
• Streptococcus thermophilus
• Lactobacillus bulgaricus

The effect of W-1/O/W-2 emulsion incorporation in set-type yogurt on the acidification process, physicochemical properties, bacterial growth kinetics and structural characteristics was investigated. The W-1/O/W-2 emulsion was formed by using a two-step homogenisation process and milk as the W-1 and W-2 phases, and stability was monitored with optical microscopy and cryo-SEM. Adding the W-1/O/W-2 emulsions reduced the acidification rate, viscosity and water retention capacity. Texture (adhesiveness, cohesiveness, hardness, and gumminess) differed in yogurts containing W-1/O/W-2 emulsion compared to controls during the acidification process, however, trends became stable during storage. The growth of S. thermophilus during the acidification process of yogurt was reduced in the presence of W-1/O/W-2 emulsion while L. bulgaricus trended higher during storage. This study shows that yogurts containing W-1/O/W-2 emulsion are feasible subject to processing modification.

• 出版日期2017-10