Production of yoghurts with the addition of microencapsulated cinnamon, garlic and cumin oil with corn oil
Abstract
The active components in spice oil are easily degradable, which limits its application in the food industry. The volatile compounds of garlic oil, cinnamon oil and cumin oil were encapsulated with 20 % corn oil and incorporated into the yoghurt while maintaining the standard process. The chemical composition, microbiological analysis and sensory evaluation were conducted to identify the efficiency of incorporating encapsulated oils in yoghurt. The results implied that 20% corn oil has improved the stability of spice oil emulsions and the encapsulation efficiency of spice oil microcapsules. As can be seen from the data obtained, the emulsion of garlic oil, cinnamon oil and cumin oil produced a good outcome, indicating a reduction in the overall number of bacteria. The texture and solids content of the yoghurts were studied, and it was discovered that the solids and pH of the yoghurts were very minimally changed but the yoghurt’s stability was substantially improved. Garlic oil encapsulation has been discovered to be the most effective spice oil for suppressing viable bacteria and mold in yoghurt recipes due to the bioactive substance present there.