Effects of soybean oil emulsions stabilized by pea protein isolate (PPI, 2%) and steviol glycosides (STE, 0.1%~0.8%)on the physicochemical, rheological, microstructural, and sensory properties of fat-free yogurt were investigated.Compared with the control fat-free yogurt, yogurts containing emulsions exhibited smaller particle size, higher water-holding capacity, improved textural parameters, and enhanced viscoelastic properties.Analysis of volatile compounds revealed a more diverse and concentrated profile of flavor compounds in the emulsion-containing yogurts relative to the control.These enhancements were accompanied by a brighter visual appearance and higher sensory acceptance scores.The quality of the emulsion-based yogurts was dependent on STE concentration, with measured parameters demonstrating STE concentration-dependent improvements.Yogurt formulated with emulsion containing 0.4% STE showed the best overall quality, characterized by the most desirable texture, color, rheological properties, and the richest volatile compound profile.In conclusion, PPI-STE emulsion serves as an effective ingredient for improving the quality of fat-free yogurt and offers a promising strategy for producing high-quality dairy products.
Wang et al. (Fri,) studied this question.