Abstract
The oxidative stability of α‐linolenic acid (ALA) was investigated in market milk fortified with flaxseed oil microcapsules. Milk was fortified at levels of 1, 2 and 3 g/100 mL using flaxseed oil powder, and optimised on the basis of sensory scores. No significant difference was observed between the control, 1 and 2 g/100 mL fortified milk samples. Therefore, 2 g/100 mL fortified milk was further evaluated for oxidative stability, fatty acids profile and sensory acceptability during 5 days of storage. The fortified milk was oxidatively stable and sensorially acceptable, retaining ~10.35% ALA, which indicated that 250 mL of milk could meet ~46% of the RDA for ω‐3 fatty acids.
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