Abstract:
This study was aimed at evaluating the flow behavior characteristics of yogurt enriched
with fish oil (FO) microcapsules prepared by complex coacervation method. FO was
microencapsulated in gelatin-acacia gum coacervates. Then, the microcapsules were
dried, and yogurt was produced from the milk enriched with microcapsules powder.
Rheological characteristics (as measured using a rotational viscometer) of yogurt were
evaluated in the shear rate range of 0.262-7.86 s-1 at 6˚C during 21 days of storage. Power
Law model was used for calculation of consistency coefficient and flow behavior index of
yogurt. As compared to the control, the enriched yogurt had higher apparent viscosity.
Consistency coefficients of the enriched and the control yogurts were in the range of
24.42-28.82 and 15.31-17.76 Pa sn
, respectively. Yogurt samples showed a non-Newtonian
shear-thinning flow behavior. Addition of FO microcapsules to yogurt may be useful for
improving its health-promoting effect and consistency.
Keywords: Complex coacervation, Encapsulation, Functional foods, Marine omega-3 oil,
Yogurt flow behavior
