Olive Oil-Enhanced Yoghurt: An Innovative Method for Developing Functional Foods Using Sodium Caseinate and Emulsification Technique

Abstract

This study examines the formulation and functional evaluation of yoghurt enriched with extra-virgin olive oil (EVOO) as a complete substitute for milk fat, aiming to enhance its nutritional profile and textural quality. Emulsions were prepared using a high-shear mixer to homogenise skim milk as the dispersion medium, with different concentrations of EVOO (2.5% w/w, 5% w/w, 7.5% w/w, and 10% w/w) as the dispersed phase, stabilised with 1% w/w sodium caseinate used in yoghurt preparations. Emulsions containing lower concentrations (2.5% w/w and 5% w/w) remained stable during 21 days of storage without creaming; in contrast, higher concentrations (7.5% w/w and 10% w/w) exhibited instability due to creaming and were excluded from further analysis. The resulting functional yoghurts were assessed over 21 days for their physicochemical properties, including pH, texture profile, and water-holding capacity (WHC). Results demonstrated that yoghurts containing EVOO exhibited improved hardness and WHC compared to the control, with 5% EVOO yoghurt showing the highest textural integrity and stability. pH values were consistently higher in olive oil-enriched samples, indicating enhanced buffering and potential for improved shelf life.