Evaluation of Yoghurt Fortified with Encapsulated Echium Oil Rich in Stearidonic Acid as a Low-Fat Dairy Food | ||
| Egyptian Journal of Chemistry | ||
| Article 5, Volume 65, Issue 4, April 2022, Pages 29-41 PDF (962.8 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2021.99859.4642 | ||
| Authors | ||
| Hamdy Zahran1; Ahmed M. M. Mabrouk2; Heba H. Salama* 3 | ||
| 1Fats and Oils Dept., Food Industries and Nutrition Division, National Research Centre, Dokki, Cairo, Egypt | ||
| 2Dairy Department, Food Industries and Nutrition Research Division, National Research Centre, 12622 Dokki, Giza, Egypt. | ||
| 3Dairy Department,Food Industries and Nutrition Research Division, National Research Centre, Egypt | ||
| Abstract | ||
| 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 effect on viability of starter culture during storage period. The best of sensory evaluation was achieved by addition 2% EEO. | ||
| Keywords | ||
| Encapsulated echium oil; functional yoghurt; physicochemical composition | ||
|
Statistics Article View: 743 PDF Download: 539 |
||
