Abstract
Microencapsulated flaxseed oil powder (MFOP) was supplemented for the fortification of α-linolenic acid (ALA, ω-3 fatty acid) in ice cream. Processing parameters were optimized in terms of the stage of homogenization of ice-cream mix, level of fortification (3, 4 and 5%) and flavors (vanilla, butter scotch and strawberry). Data revealed that free fatty acids increased significantly during first 15days in all the samples and then remained constant. Peroxide value and thiobarbituric acid value first increased up to 30 and 45days, respectively; and then decreased followed by a gradual increase up to 120days. Fatty acids profile showed 18.74-21.38% decrease in ALA content in fortified ice creams after 120days. A serving of 100g of freshly prepared functional ice cream was able to meet ~45% of the RDA (1.4g ALA/day), which reduced to 35.37-36.56% on the end of storage i.e. 120days. Overall, it can be concluded that MFOP was oxidative stable in ice-cream throughout the storage, which could be fortified successfully at 4% (w/w) level.
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