Research Article: Effect of nanoemulsion-fish protein hydrolysate supplementation on selected physicochemical parameters of yogurt

The aim of the present study was to evaluate the physico-chemical criteria of yogurt fortified with fish protein hydrolysate (fph) obtained from fresh abu mullet (planiliza abu) fish weighing 40 g during 21-day refrigeration. a hundred milliliters of final milk were inoculated with starter culture, and fermented for 4-5 hours until the ph reached to 4.6. the yogurts were divided in two groups in triplicate and each group was prepared in triplicate. yogurts supplemented with nanoencapsulated hydrolysates exhibited a slight reduction in ph and augmented acidity particularly up to three weeks of refrigeration. the ph of nanoemulsion-fph yogurt was initially 4.52 and reached 4.01 in third week with a significant difference (p<0.05) compared with that of the control at the same time (3.80). the ph value of the fortified yogurt showed acceptable limit on day 7 (4.35) but it was remarkably decreased on day 14 (4.19, p<0.5). the upmost and the least values of viscosity of nano-fph yogurt samples were respectively 4187.3 and 4046.6 (cps) on days 1 and 21. the viscosity values of control were ranged from 3716.0 to 4042.0, respectively in 21 and 1 days of refrigeration. moreover, the maximum and minimum water holding capacity (whc) value of nano-fph yogurt samples 92.5% and 86.2%, respectively on days 1 and 21. it is concluded that the incorporation of the fph in the form of nanoencapsulation offered superior physico-chemical advantages than those of control yogurt samples