Physicochemical and sensory properties of Sacha Inchi oil-functionalised stirred yogurt

In this study, the effects of replacing the total milk fat by Sacha Inchi oil (SIO) at different concentrations (1.5, 2.5 and 3.5%w/w), on the physicochemical and sensory properties of stirred yogurts were investigated. Addition of SIO did not significant affect the yogurts fermentation processing, but significantly increased the pH-value, acidity, water holding capacity and viscosity of obtained yogurts. In comparison with control samples (yogurts with ~3.3% milk fat), SIO-functionalised yogurts displayed higher concentrations of α-linolenic and linoleic acids (~50% and ~33% of the total fatty acids), and lower values of saturated fatty acids, omega-6/omega-3 ratios and atherogenic indices. Samples with 3.5% SIO showed a sensorial acceptance above of 60%, and a peroxide value of 2.14 after 21 days of storage at 4 °C. These results indicate that SIO could be used for producing yogurts with improved fatty acid profile and physicochemical and sensory properties acceptable to consumers.