Effect of fortification of milk with omega‐3 fatty acids, phytosterols and soluble fibre on the sensory, physicochemical and microbiological properties of milk

Nagarajappa, Veena; Battula, Surendra Nath

doi:10.1002/jsfa.8286

Cited by 19 publications

(15 citation statements)

References 36 publications

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“…Besides, the phytosterol quantity had no significant effect ( P < 0.05) on acidity and pH in both kinds of samples with capsulated and free probiotics. Contrast results were reported by Nagarajappa and Battula (2017), and they reported a slight reduction in pH and enhanced titratable acidity of the fortified milk samples compared with control samples. In other studies, a noteworthy reduction in pH and a numerical expansion of the acidity were reported in phytosterol fortified milk compared with the control samples (Nagarajappa et al .…”

Section: Resultscontrasting

confidence: 89%

Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate–gellan mixture

Ahangari

Yousefi

Abedi

et al. 2021

Int J of Dairy Tech

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Ayran is a traditional fermented dairy drink that is manufactured by mixing yoghurt with water. In this research, the development of phytosterol-enriched probiotic Ayran, the efficacy of various concentrations of phytosterol (0, 0.5 and 1 mg/L) and inoculation type (free or encapsulated) were investigated. The viability of Lactobacillus casei L26 and physicochemical indices of samples during storage time was studied. Samples with encapsulated probiotics showed lower serum separation due to the hydration of encapsulated agents. Sensory scores revealed that phytosterols are suitable for the enrichment of the probiotic Ayran. Moreover, phytosterol showed no significant changes in pH, acidity and viscosity during storage.

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Section: Resultscontrasting

confidence: 89%

Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate–gellan mixture

Ahangari

Yousefi

Abedi

et al. 2021

Int J of Dairy Tech

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“…The addition of 2% (T1) of the EEO showed approval and was accepted by the panelists in the different tested parameters (taste, aroma, and mouth-feel) as well as the overall acceptability followed by the control, then T2 and then T3. This result was in agreement with Nagarajappa and Battula [57]; Lim et al [73] who explained that this may be due to the higher level of oil and phytosterols in yoghurt. The favorable treatment selected by panelists was T1 and that is the study recommended according to the acceptability of consumers.…”

Section: Sensory Evaluationsupporting

confidence: 92%

“…The data presented in Table 5 shows that the addition of EEO in different concentrations in this study did not affect the color of fresh and storage yoghurt. The observation in color agrees with Nagarajappa and Battula [57] who provided evidence that there was no significant difference in color between control and milk fortified with encapsulated flaxseed oil, phytosterols and polydextrose. The addition of 2% (T1) of the EEO showed approval and was accepted by the panelists in the different tested parameters (taste, aroma, and mouth-feel) as well as the overall acceptability followed by the control, then T2 and then T3.…”

Section: Sensory Evaluationsupporting

confidence: 89%

“…This increase in the fat percentage is due to the increase in the percentage of added encapsulated oil ranged from 2 to 6%. The chemical composition results were in line with Nagarajappa and Battula [57]; Salama et al, [44]; Salama et al, [56]. The data of Table (3) shows that some chemical changes of yoghurt fortified with EEO during storage at 5±2°C for 21 days.…”

Section: Chemical Composition Of Functional Yoghurtsupporting

confidence: 82%

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Evaluation of Yoghurt Fortified with Encapsulated Echium Oil Rich in Stearidonic Acid as a Low-Fat Dairy Food

2021

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Echium oil (EO) is oil rich in stearidonic acid (SDA) as well as linolenic acid, which have many health benefits, and protective roles in inflammation, cardiovascular disease (CVD) and cancer. The study aims to produce and evaluate yoghurt fortified with encapsulated echium oil (EEO) as a functional low-fat dairy food. The EEO was added to skimmed buffalo milk at rate of 0, 2, 4, and 6% (w/v) to create 4 treatments. Physiochemical, microbiological properties, and sensory acceptance were evaluated in the fresh samples and during the storage period at 5±2°C for 21 days. As the EEO increased, soluble nitrogen (WSN/TN ratio), acetaldehyde and viscosity increased while pH value decreased. In addition, the WSN/TN ratio, diacetyl, and viscosity gradually increased, but the pH value and acetaldehyde content decreased with increasing storage time. Yoghurt fortified with EEO had the lowest peroxide value compared to control sample. The addition of EEO had no significantly (p≤0.05) effect on viability of starter culture during storage period. The best of sensory evaluation was achieved by addition 2% EEO.

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“…Recently, several authors have worked on the stabilization of flaxseed oil using various technologies such as ultrasonication, microencapsulation; and developed emulsion (Kartal et al 2016) and microcapsules (Goyal et al 2015a, b). Other studies are also available in the literature, which shows that emulsion and microencapsulated form of flaxseed oil were further fortified in milk (Goyal et al 2017;Nagarajappa and Battula 2017), dahi (Goyal et al 2016a, b) and other food products.…”

Section: Introductionmentioning

confidence: 99%

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules

et al. 2018

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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 15 days in all the samples and then remained constant. Peroxide value and thiobarbituric acid value first increased up to 30 and 45 days, respectively; and then decreased followed by a gradual increase up to 120 days. Fatty acids profile showed 18.74-21.38% decrease in ALA content in fortified ice creams after 120 days. A serving of 100 g of freshly prepared functional ice cream was able to meet ~ 45% of the RDA (1.4 g ALA/day), which reduced to 35.37-36.56% on the end of storage i.e. 120 days. 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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Effect of fortification of milk with omega‐3 fatty acids, phytosterols and soluble fibre on the sensory, physicochemical and microbiological properties of milk

Abstract: An emulsion containing FO, PS and PDX could successfully serve as a potential delivery system for enhancing the nutritional and therapeutic potential of milk. © 2017 Society of Chemical Industry.

Cited by 19 publications

References 36 publications

Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate–gellan mixture

Probiotic Ayran development by incorporation of phytosterols and microencapsulated Lactobacillus casei L26 in sodium caseinate–gellan mixture

Evaluation of Yoghurt Fortified with Encapsulated Echium Oil Rich in Stearidonic Acid as a Low-Fat Dairy Food

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules

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