title: Rheological and physical properties of yogurt enriched with phytosterol during storage.
abstract: Phytosterols enriched products are innovative types of functional foods, in which dairy products, like low fat yogurt are ideal vehicles for this functional component. In this study, phytosterol dispersions were prepared using an oil/water (O/W) emulsion. The emulsion was added to yogurt milk. pH, titratable acidity (TA), syneresis, firmness and apparent viscosity of enriched yogurt were determined during storage. Moreover, phytosterols distribution in different parts of enriched yogurt was studied. Results indicated that in enriched yogurt, apparent viscosity and syneresis were lower and firmness was higher compared to the control. Addition of phytosterol to the yogurt had significant effect on acidity. Distribution of phytosterols in different parts of one sample was not uniform. Sensory results showed that there was no significant difference between enriched and control on texture, appearance, flavor and overall acceptance.
authors.affiliation: Young Researcher Club, Shahrekord Branch, Islamic Azad University, Shahrekord, Islamic Republic of Iran ; Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran.
authors.forename: Zahra
authors.initials: Z
authors.lastname: Izadi
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran.
authors.forename: Ali
authors.initials: A
authors.lastname: Nasirpour
authors.affiliation: Department of Agricultural Biotechnology, Faculty of Engineering, Imam Khomeini International University (IKIU), Qazvin, Islamic Republic of Iran.
authors.forename: Ghasemali Ali
authors.initials: GA
authors.lastname: Garoosi
authors.affiliation: College of Agriculture, University of Kurdistan, Sanandaj, 66177-15175 Iran.
authors.forename: Fardin
authors.initials: F
authors.lastname: Tamjidi
keywords: Enriched yogurt; Physicochemical characteristics; Phytosterol