Omega-3-Fortified Lipid-Based Nutrient Supplement: Development, Characterization, and Consumer Acceptability

• Published in: Food and nutrition bulletin 2017-06, Vol.38 (2), p.158-171
• Main Authors: Gaur, Shashank, Sloffer, Elizabeth M., Ojha, Ankur, Patra, Falguni, Shukla, Dharmendra, Engeseth, Nicki J., Patel, Pramthesh R., Andrade, Juan E.
• Format: Article
• Language: English
• Subjects: Adult; Antioxidants - chemistry; Ascorbic Acid - analogs & derivatives; Ascorbic Acid - chemistry; Consumer Behavior; Dietary Fats - administration & dosage; Dietary Fats - analysis; Dietary Supplements - analysis; Emulsifying Agents - chemistry; Fatty Acids, Omega-3 - administration & dosage; Fatty Acids, Omega-3 - analysis; Food Packaging; Food Preferences; Food Preservatives - chemistry; Food Quality; Food Storage; Hardness; Humans; India; Lecithins - chemistry; Linseed Oil - administration & dosage; Linseed Oil - chemistry; Malnutrition - diet therapy; Nutritive Value; Oxidation-Reduction
• ISSN: 0379-5721; 1564-8265
• DOI: 10.1177/0379572117701234

Background: Incorporation of omega-3 polyunsaturated fatty acid (PUFA) sources to lipid-based nutrition supplement (LNS) formulations for undernourished populations presents a challenge due to reduced shelf life and poor consumer acceptability. Objective: To systematically develop an omega-3-fortified LNS formulation, using flaxseed oil (FO), by optimizing its processing stability and evaluating its sensory acceptance. Methods: LNS formulations were formulated to yield approximately 452 kcal, 13.2 g of protein, 30 g of fat, and 53 g of carbohydrates per 100 g. Response surface methodology (RSM) with 4-factor-3-level: omega-3 fatty acid source (FO; 0%-10%), antioxidant (ascorbyl palmitate: 0.0%-0.03%), emulsifier (soy lecithin: 0.5%-1.5%), and storage time (0-6 months at 40°C) was used to optimize LNS’s functionality and storage stability. Factor effects were evaluated for peroxide value, oil separation, water activity, moisture content, hardness, and vitamin C content of the samples. Consumer acceptability was assessed using a 9-point hedonic scale. Results: After 6 months of accelerated storage, the addition of FO to LNS formula resulted in increased peroxide values (7.75 mEq/kg fat) and lipid separation and a reduction in vitamin C and water activity. Optimal levels to maximize storage time and FO and minimize oxidation were 0.02% antioxidant, 1.5% emulsifier, and 4.9% FO. Indian women and students accepted LNS formulations with or without FO similar to other commercial supplements. Conclusion: An LNS containing FO with improved omega-6/omega-3 PUFA ratio was successfully formulated with staple Indian ingredients and optimized for storage stability using RSM.