Fatty acid-incorporated resistant starch nanoparticles for enhanced rheology and syneresis control in set-style...

This study introduces fatty acid-incorporated starch nanoparticles (FANP), fabricated via amylosucrase-mediated self-assembly, as a clean-label stabilizers for set-style yogurt. The incorporation of FANP significantly enhanced the yogurt's rheological properties, evidenced by a higher storage modulus, increased viscosity, and greater thixotropic recovery, indicating a more resilient and shear-recoverable get network. In particular, FANP reduced syneresis by approximately 40% over 28 days of refrigerated storage, demonstrating superior water retention and stability. These improvements were achieved without increasing gel firmness, a common drawback of traditional stabilizers. This suggests that FANP reinforces the matrix through enhanced particle-protein interactions and water immobilization, rather than by hardening the casein network, thereby preserving the yogurt's desirable soft texture while maintaining its characteristic shear-thinning behavior. Overall, FANP acts as a multifunctional ingredient that improves the quality of set-style yogurt while delivering the added nutritional benefits of resistant starch, positioning it as a promising stabilizer for functional dairy products.