F. Tamjidi - Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Esfahan ۸۴۱۵۶-۸۳۱۱۱, Iran
A. Nasirpour - Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Esfahan ۸۴۱۵۶-۸۳۱۱۱, Iran
M. Shahedi - Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Esfahan ۸۴۱۵۶-۸۳۱۱۱, Iran

This study was aimed at evaluating the flow behavior characteristics of yogurt enriched with fish oil (FO) microcapsules prepared by complex coacervation method. FO was microencapsulated in gelatin-acacia gum coacervates. Then, the microcapsules were dried, and yogurt was produced from the milk enriched with microcapsules powder. Rheological characteristics (as measured using a rotational viscometer) of yogurt were evaluated in the shear rate range of ۰.۲۶۲-۷.۸۶ s-۱ at ۶˚C during ۲۱ days of storage. Power Law model was used for calculation of consistency coefficient and flow behavior index of yogurt. As compared to the control, the enriched yogurt had higher apparent viscosity. Consistency coefficients of the enriched and the control yogurts were in the range of ۲۴.۴۲-۲۸.۸۲ and ۱۵.۳۱-۱۷.۷۶ Pa sn, respectively. Yogurt samples showed a non-Newtonian shear-thinning flow behavior. Addition of FO microcapsules to yogurt may be useful for improving its health-promoting effect and consistency.

Complex coacervation, Encapsulation, Functional foods, Marine omega-۳ oil, Yogurt flow behavior