Propiedades fisicoquímicas y de flujo de un yogur asentado enriquecido con microcápsulas que contienen ácidos grasos omega 3

Abstract

Physicochemical and flow properties of a yogurt enriched with polyunsaturated fatty acids omega-3 in microcapsules, at two concentrations and during 3 weeks of cold storage, were studied and analyzed. The prepared systems were analyzed every week. Syneresis phenomenon decreased while °Brix increased as a function of microcapsules concentration. With respect to storage, pH values decreased, moisture and density were stable, color showed tendency to yellow with low loss of lightness. Flow properties showed a non-Newtonian behavior of pseudoplastic type. Data were fitted to the Herschel-Bulkley and Power Law models that allow establishing the corresponding relation of the three experimental flow parameters with respect to the studied variables. The yogurt favors its functionality by the addition of omega-3 and improves some of its physicochemical characteristics, besides its consistency, viscosity and color.