Impacts of Oil Types and Storage Conditions on Milk Fat Quality of Strained Yogurt Immersed in Oil
2019
Al‐Ismail, Khalid | Al‐Awamleh, Sondos Ali | Saleh Mohammed, | Al‐Titi, Hosam
To maintain strained yogurt freshness, it was shaped into balls (3–3.5 cm diameter), completely immersed in oil, and stored at refrigerated or ambient temperature for 6 months. The impacts of immersing strained yogurt in oil on the topped oil and product's final quality of lipids including fat oxidation, lipolysis, cholesterol oxidation, and conjugated linoleic fatty‐acid content (CLNA) (i.e., as freshness indicators), during storage under various storage conditions, were evaluated. Peroxide value (PV), 7‐keto‐cholesterol, free fatty acids (FFA), and CLNA content were also determined. When stored in light, FFA of strained yogurt immersed in olive or corn oil increased from 0.44 to 1.29 and from 0.12 to 0.58, respectively. Olive oil‐topped and corn oil‐topped samples exposed to light had 48.9 and 7.9 (meq O₂ kg⁻¹) PV, respectively. Similar trends were reported for strained yogurt fat during storage for up to 6 months. Storage conditions showed little to no effects on the rate of fat and cholesterol oxidation, fat lipolysis, and CLNA content. Strained yogurt freshness indicators were maintained during the extended storage duration without refrigeration. The freshness indicators have a significant impact on enhancing consumer preference of strained yogurt.
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