Vol. 9, Issue 10 (2020)

Author(s):
Helna Pious, Dr. Divya MP, Dr. P Sudheer Babu, Dr. AK Beena and Dr. Rachana CR

Abstract:
Recently there is increased consumer awareness about the negative effects of saturated fat/trans fat on health and hence researches are going on to develop the alternatives. Organogelation is one of the novel technologies for structuring of edible oil. In this work, edible organogel prepared from sunflower wax and canola oil was incorporated in skim milk yoghurt and its physicochemical characteristics were studied. Organogel addition at 3% to the yoghurt did not exhibit a significant difference in pH and acidity but it was found out that a twofold decrease in syneresis percent due to the incorporation of organogel. A significant difference in protein, fat and lactose content was also observed.