Abstract
High DHA fish oil with ~40% long-chain polyunsaturated fatty acids is beneficial for health. Blending fish oil with milkfat with saturated fatty acids in a chilled environment into solid lipid particles (SLP) increases stability and reduces undesirable taste and odour. SLP can be mixed into dairy products to fortify them with long-chain omega-3 fatty acids. Here, SLPs of fish oil and milkfat with ratio of 50:50 and 70:30 ( w/w) of ~1 mm in diameter were mixed into plain Greek-style yoghurt at 1.2% (w/w). The crystalline structure of SLPs, potential fatty acid leakage, and other physicochemical properties of yoghurt were analysed after 1 day and 28 days of storage at 4°C. Gas chromatographic analysis of yoghurt with and without SLPs showed that the fatty acid composition did not change after 28 days. Sensory evaluation of fresh yoghurt containing SLPs was compared with plain yoghurt, or yoghurt blended with fish oil on an untrained panel of 30 people. This study demonstrated that SLPs could be mixed with yoghurt to maintain stable characteristics for at least 28 days at 4°C. SLPs successfully masked undesirable flavours from fish oil within the yoghurt matrix without any detectable changes in pH, colour, viscosity, and texture.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
