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The effect of the maize germ oil bodies in the form of a highly stable emulsion as a substitute for cow milk fat globules was investigated on the textural, physicochemical and sensory properties of a yoghurt-like product using a commercial yoghurt culture. The natural emulsion gave a satisfactory acidification kinetics pattern and an acid gel with a liquid-like structure. Gel formation was enhanced by skim milk incorporation, even more effectively when compared with cow milk with equal total solid content (16%, w/v), as determined by acidity, water holding capacity, syneresis, rheological and texture profile analysis. Studies on microbiological, physical and oxidative stability of the fortified yoghurt-like product reflect its quality assurance upon refrigerated storage. Different classes of endogenous bioactive constituents (mono- and polyunsaturated fatty acids, tocopherols) and volatile compounds derived from maize germ contribute to its high quality. |
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