THE IMPACT OF A PICKERING EMULSION SYSTEM STABILIZED BY ZINC OXIDE AND STARCH ON THE PHYSIOCHEMICAL AND FUNCTIONAL GROUPS PROPERTIES OF YOGHURT
DOI:
https://doi.org/10.59957/jctm.v60.i6.2025.6Keywords:
Pickering emulsion, yoghurt, zinc oxide, starch, fortificationAbstract
The dataset extensively examines the effect of Pickering emulsion (stabilized by starch/zinc oxide) incorporation on the physicochemical and functional groups properties of set-type yogurt. The Pickering emulsion was formed with helping of ultrasonic treatment. The application of Pickering emulsions to the yoghurt structure did not significantly change the values of important textural features on the 1st, seventh and fourteenth days of storage, and the results of viscosity, pH, acidity, and antioxidant all made sense and were consistent with earlier research. Similarly, an identic FT-IR pattern with a slight changes due to the ultrasonic treatment during the addition of the Pickering emulsion was noticed in the fortified yoghurt when comparing to control samples. This study therefore suggests the development of functional yoghurt using the Pickering emulsion system as a bioactive compounds delivery system.
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