Yogurt can be fortified with polyunsaturated fatty acids such as Sacha Inchi oil (SO) whose stability can be improved by microencapsulation. The comparison on yogurt properties after addition of microcapsules with hydrophobic and hydrophilic wall materials is scare. The aim of this work was to compare physicochemical properties of yogurt during 30-day storage at 4°C after fortifying with 1g SO/100-g-yogurt in the unencapsulated or microencapsulated form. Freeze-dried SO microcapsules (FDSOMs) were prepared with hydrophobic zein, and spray-dried SO microcapsules (SDSOMs) were prepared with hydrophilic maltodextrin and modified starch. Yogurt samples had a desirable pH from 3.88 to 4.23 during storage and had a light-yellow appearance. Microcapsules were homogeneously distributed in the yogurt, while big oil droplets were observed for the unencapsulated SO. The addition of SO and microcapsule powders weakened the yogurt network, most significant for FDSOMs due to the most incompatible hydrophobic zein. Syneresis of yogurt samples was 3.09-4.07g/10-g-yogurt,...

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