Effect of ingredients on oxidative stability of fish oil‐enriched drinking yoghurt

Nielsen, Nina Skall; Klein, Anna; Jacobsen, Charlotte

doi:10.1002/ejlt.200800162

Cited by 22 publications

(16 citation statements)

References 38 publications

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“…As the acid value of oil was higher, the storage quality was lower [23]. Thus, the results showed that the garlic oil had a proper storage quality when compared with oil containing a high amount of unsaturated fatty acids [24].…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure

Rafe¹

2014

IJNFS

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Garlic oil (GO) is behaves as a nutraceutical compound; however, its application is limited due to its pungency, undesirable aroma, low stability and solubility. The physicochemical properties of GO are certainly key parameters in the encapsulation process. Therefore, the aim of the current work was to study the effect of different extraction procedures such as solvent extraction, distillation method and supercritical fluid extraction (SCF) on the physicochemical properties of garlic oil. The yield of GO was influenced by extraction method and was approximately 5.5, 6 and 7% for steam distillation, solvent methods and SCF-Co 2 , respectively. The specific gravity was obtained as 0.894 g/cm 3 and independent to the extraction method, while the viscosity was changed and more viscosity was obtained by SCF-Co 2 . The chemical analyses revealed 2.5 as the acid value, 1.27 for free fatty acids, 1.8 as the saponificacation value and 14.5 as the iodine value of GO by SCF-Co 2 .The results showed that the SCF-Co 2 had minor quality and nutritional loss on the GO, and could be applied for special purposes such as encapsulation of garlic oil.

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Section: Physicochemical Propertiesmentioning

confidence: 99%

Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure

Rafe¹

2014

IJNFS

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“…; Nielsen et al . ); viii: packaging (Tang et al . ; EC ) (see “Analysis of volatile compounds” section for details).…”

Section: Resultsmentioning

confidence: 99%

The effect of enriching milk‐based beverages with plant sterols or stanols on the fatty acid composition of the products

García‐Llatas

Cilla

Higueras

et al. 2013

Int J of Dairy Tech

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Five plant sterol (PS)-enriched dairy products from the Spanish market were characterised for fatty acids (FA), volatile compounds and lipid stability. The ingredients used for PS enrichment by the food industry may come from different sources, thus influencing the composition and stability of the lipid fraction. In this study, the FA profile proved highly variable among samples, not agreeing with the nutritional labelling of the products. The volatile profile was characterised. A total of 55 volatile compounds were identified in the samples by GC-MS. Concentrations of hexanal (from 1.1 to 7.5 ng/g), nonanal (from 0.9 to 1.2 ng/g) and decane (from n.d. to 11.9 ng/g) indicated a low lipid oxidation extent. Peroxide value, ranking between 0.7 and 3.2 meq of active oxygen per kilogram of fat, except sample with fish oil, where peroxide value was 7.7 meq of active oxygen per kilogram of fat, and thiobarbituric acid reactive species, from 2 to 21 lg malondialdehyde (MDA)/g of fat, were in the lower limits of the ranges found in the literature.

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“…Reduction of the oil content of peanut used in the production of the defatted product resulted in a drastic decrease in peroxide value relative to the whole fat product. Nielsen et al [30] observed an increase in peroxide value of milk emulsions from 7.2 meq/kg fat to 46.2 meq/kg fat after four weeks of storage. Ramaprasad et al [31] assessed the shelf life of spray dried milk formulations containing linseed oil and groundnut oil and observed that initial peroxide value of the products ranged from 7.88 to 11.98 meq of O2/kg fat.…”

Section: Effect Of Storage Days On Peroxide Value Of Spcy Dpsy and Cmentioning

confidence: 99%

Changes in physico-chemical characteristics and volatile flavour components of different yoghurt products made from soy, peanuts and cow milk

Fidelis¹,

Afoakwa²,

Saalia³

et al. 2016

AJFAND

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Milk blends from legumes are potential nutritional substitutes in cultures where cow milk is used for yoghurt production. Peanut and soy based products have been considered to have poor sensory characteristics due to the beany and off-flavours they generate in food products that contain them. The high polyunsaturated fatty acid content of legumes makes these products susceptible to lipid oxidation leading to rancidity and development of off-flavours. Acceptability ratings of these products have been significantly lower than the traditional dairy products. Nonetheless, food scientists are still faced with the challenge of formulating foods that are appealing and acceptable to consumers, but still contain significant amounts of these oilseed proteins for their health benefits. The development of a storage stable yoghurt product from these vegetable seeds has the potential to increase utilization and market for peanut and soy beans. The study investigated the keeping quality of Soy-peanut-cow milk yoghurt (SPCY), Defatted peanut-soy milk yoghurt (DPSY) and Cow milk yoghurt (CMY) refrigerated at 5°C over a period of 21 days during storage. Volatile flavor compounds in the different yoghurt samples were determined by static head space technique using Gas ChromatographyMass Spectrometer (GC-MS). Titratable acidity increased in all samples after one week of storage but was highest in CMY (1.2% -2.60%) followed by DPSY (0.57% -0.89%). SPCY had the least titratable acidity value (0.23% -0.44%). CMY and DPSY were more susceptible to syneresis. Free fatty acid (FFA) and peroxide value (PV) were high in the full fat product compared to defatted product and cow milk yoghurt. Flavour analysis using GC-MS identified aldehydes, alcohols, organic acids and furans as the volatile flavour components in the yoghurts studied. The defatted vegetable milk yoghurt (DPSY) had better storage keeping qualities than the whole fat vegetable milk yoghurt (SPCY) and the control (CMY). Defatting of oilseeds prior to use in food formulations can enhance the storage stability of the products. Utilization of less expensive and available indigenous crops such as soy beans and peanut in yoghurt production will help reduce the cost of the product in some developing countries.

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Effect of ingredients on oxidative stability of fish oil‐enriched drinking yoghurt

Cited by 22 publications

References 38 publications

Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure

Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure

The effect of enriching milk‐based beverages with plant sterols or stanols on the fatty acid composition of the products

Changes in physico-chemical characteristics and volatile flavour components of different yoghurt products made from soy, peanuts and cow milk

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