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

BACKGROUND The effect of the addition of flaxseed oil (FO), phytosterols (PS) and polydextrose (PDX) on the physicochemical and sensory properties of milk was investigated, as they are known to impart health benefits. RESULTS For incorporating PS, a hydrophobic substance, FO and milk fat (MF) as an...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2017-09, Vol.97 (12), p.4160-4168
Main Authors: Nagarajappa, Veena, Battula, Surendra Nath
Format: Article
Language:English
Subjects:
Animal fat
Animals
Aqueous solutions
Cattle
Dietary fiber
Fatty acids
Fatty Acids, Omega-3 - analysis
Fatty Acids, Omega-3 - metabolism
Female
Flaxseed oil
Food Additives - analysis
Food Additives - metabolism
Food, Fortified - analysis
Food, Fortified - microbiology
Humans
Hydrophobicity
Linseed Oil - analysis
Linseed Oil - metabolism
Milk
Milk - chemistry
Milk - metabolism
Milk - microbiology
oil‐in‐water emulsion
omega‐3 fatty acids
Phytosterols
Phytosterols - analysis
Phytosterols - metabolism
Polydextrose
Sensory evaluation
Sensory properties
soluble fibre
Taste
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:BACKGROUND The effect of the addition of flaxseed oil (FO), phytosterols (PS) and polydextrose (PDX) on the physicochemical and sensory properties of milk was investigated, as they are known to impart health benefits. RESULTS For incorporating PS, a hydrophobic substance, FO and milk fat (MF) as an oil source, an emulsifier (DATEM) and PDX solution as an aqueous medium were used for the preparation of emulsion. Three emulsion formulations A (8 g PS, 8 g FO, 20 g PDX, 6 g MF), B (10 g PS, 10 g FO, 20 g PDX, 4 g MF) and C (12 g PS, 12 g FO, 20 g PDX, 2 g MF) were prepared and added individually to milk at a level of 50 g kg−1. Based on sensory evaluation, formulation B was selected for fortification of milk. The fortified milk kept well at refrigerated temperature for 1 week, and changes in sensory, physicochemical and microbiological properties were comparable to those of control milk. The level of fortificants did not decrease in the milk after 1 week of storage. CONCLUSION 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
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8286