Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion

Abstract

A yogurt mix (2 g fat and 17g solids/100 g) was supplemented with an algae oil emulsion to provide 500 mg omega-3 fatty acids per 272 g serving of yogurt white mass. The emulsion was added to the yogurt mix either before or after the homogenization step and prior to pasteurization. It was then flavoured with a strawberry fruit base and fermented and stored for up to three weeks. The oxidative deterioration of the products was determined by hydroperoxide measurements and by trained and consumer sensory evaluations. The hydroperoxide content of the supplemented yogurts increased over the storage treatment and was unaffected by the stage of addition. The trained panel could distinguish a stronger fishy flavour in both of the supplemented yogurts after 22 days storage, but the consumer panel rated both control and supplemented samples similarly, as 'moderately liked'.

Tip streaming from a liquid drop forming from a tube in a co-flowing outer fluid

“…[3][4][5][6][7] A fairly simple yet common way of producing a dispersion of drops is by injecting the drop fluid from a tube into a bath of a second fluid with which it is immiscible. 1,2 Emulsions are of immense technological importance as they arise in diverse applications in the chemical, pharmaceutical, food, and cosmetics industries.…”

Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract

“…as novel food ingredient was recently regulated (European Commission, 2009a,b). Different works have successfully studied the incorporation of algae oil in different products, such as eggs (Sedoski et al, 2012), surimi (Pietrowski et al, 2011), dry fermentedsausages (García-Íñiguez de Ciriano et al, 2010), yoghourt or milk (Chee et al, 2005).…”

Chemistry and Technology of Yoghurt Fermentation

“…Another strategy contemplates the addition of fruit preparations to the pasteurized milk mixture before the fermentation (Chee et al 2005). Consequently, the 'intermediate' milk mixture has to remain highly consistent and should not be subjected to ruptures of the acid clot.…”