Abstract
<p>However Kilka is a valuable fish in nutritional point of view, but a large part of it used in poultry feed. The main<br />reason is the undesirable odor. In this study Kilka oil was blended with milk at 1% and 2% level and then the<br />mixture spray dried. These encapsulated Kilka oil were added to cheese as a fortificant materials at 5% level.<br />Cheese without encapsulated Kilka oil was as a control treatment. Results showed that there was no significant<br />difference (p&gt;0.05) between color of fortificated cheese with control cheese. There was no significant difference<br />(p&gt;0.05) between odor of cheese with 5% encapsulated Kilka oil that contain 1% Kilka oil (A) with control<br />cheese. There was no significant difference (p&gt;0.05) between flavor of cheese with 5% encapsulated Kilka oil<br />that contain 1% Kilka oil (A) with cheese with 5% encapsulated Kilka oil that contain 2% Kilka oil (B) but there<br />was significant difference (p&lt;0.05) between these two treatments with control cheese. Also, the eicosapentaenoic<br />acid (EPA) and docosahexaenoic acid (DHA) content of fortified cheeses had significant difference (p&lt;0.05)<br />with control cheese.</p>
Highlights
Cheese is one of the most ancient forms of manufactured food (Fox et al, 1995)
The specific aims were to study the fatty acid profiles of the Kilka oil, sensory characteristics and the chemical composition of cheese which fortified with encapsulated Kilka oil
In this study Kilka oil encapsulated with spray dryer
Summary
Cheese is one of the most ancient forms of manufactured food (Fox et al, 1995). Nowadays, cheese consumption is widely spread throughout the world. The fatty acid profile can be altered by fortification of the dairy product. Oils with more favorable fatty acid composition can be added to the dairy products. Fish oil fortification has a potential to increase the intake of n-3 PUFAs (Astrup et al, 2011; Baum et al, 2012). Fish oil represents a functional food ingredient, which contains important components for maintenance good health and prevention of a range of human diseases via its beneficial effects on the heart, brain and nervous system (Wu et al, 2009). Processing technology to mask the smell and taste in food systems is facing a great challenge. The specific aims were to study the fatty acid profiles of the Kilka oil, sensory characteristics and the chemical composition of cheese which fortified with encapsulated Kilka oil
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