The objectives of this study were to develop and evaluate a frozen yogurt (FY) fortified with a nanoemulsion
containing purple rice bran oil (NPRBO). NPRBO with fat droplets size range of 150e300 nm
was mixed with the FY ingredients to produce a frozen yogurt containing NPRBO (FYNRO). Plain frozen
yogurt (PFY), frozen yogurt with sodium caseinate (FYSC) and FYNRO had similar hardness. The apparent
viscosity of the FYNRO mix was similar to the PFY mix with values of 0.19 and 0.17 Pa$s, respectively. The
FYNRO micrograph showed a more compact and dense structure compared to FYSC and PFY. This study
demonstrated that FY could be fortified with NPRBO