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- Title
Effect of fortification of milk with omega-3 fatty acids, phytosterols and soluble fibre on the sensory, physicochemical and microbiological properties of milk.
- Authors
Nagarajappa, Veena; Battula, Surendra Nath
- Abstract
BACKGROUND The effect of the addition of flaxseed oil ( FO), phytosterols ( PS) and polydextrose ( PDX) on the physicochemical and sensory properties of milk was investigated, as they are known to impart health benefits. RESULTS For incorporating PS, a hydrophobic substance, FO and milk fat ( MF) as an oil source, an emulsifier ( DATEM) and PDX solution as an aqueous medium were used for the preparation of emulsion. Three emulsion formulations A (8 g PS, 8 g FO, 20 g PDX, 6 g MF), B (10 g PS, 10 g FO, 20 g PDX, 4 g MF) and C (12 g PS, 12 g FO, 20 g PDX, 2 g MF) were prepared and added individually to milk at a level of 50 g kg−1. Based on sensory evaluation, formulation B was selected for fortification of milk. The fortified milk kept well at refrigerated temperature for 1 week, and changes in sensory, physicochemical and microbiological properties were comparable to those of control milk. The level of fortificants did not decrease in the milk after 1 week of storage. CONCLUSION An emulsion containing FO, PS and PDX could successfully serve as a potential delivery system for enhancing the nutritional and therapeutic potential of milk. © 2017 Society of Chemical Industry
- Subjects
MILK analysis; COMPOSITION of milk; LINSEED oil; PHYTOSTEROLS; POLYDEXTROSE; FOOD emulsions
- Publication
Journal of the Science of Food & Agriculture, 2017, Vol 97, Issue 12, p4160
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.8286