Journal
JOURNAL OF DAIRY SCIENCE
Volume 98, Issue 12, Pages 8375-8385Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2015-9688
Keywords
yogurt; vegetable oil; n-3 alpha-linolenic acid; healthy benefit; consumer acceptability
Funding
- Rural Development Program (PSR)-European Agricultural Fund for Rural Development (F.E.A.S.R) from the Piedmont Region (Italy)
Ask authors/readers for more resources
The concentration of n-3 polyunsaturated fatty acids (PUFA) in yogurt was increased using 5 different vegetable oils obtained from flaxseed, Camelina sativa, raspberry, blackcurrant, and Echium plantagineum. The vegetable oils were added to partially skim milk before lactic fermentation at a concentration adequate enough to cover at least 10% of the recommended daily intake of 2 g/d of alpha-linolenic acid according to EC regulation no. 432/2012. Microbiological (lactobacilli and streptococci, yeast, and molds), chemical (pH, syneresis, proximate composition, fatty acids, oxidation stability), and sensory evaluations were assessed for all of the fortified yogurts after 0, 7, 14, and 21 d of storage at 4 degrees C. Sensory evaluations were conducted at 21 d of storage at 4 degrees C. Among the yogurts produced, those that were supplemented with flaxseed and blackcurrant oils exhibited the highest alpha-linolenic acid content (more than 200 mg/100 g of yogurt) at the end of storage. The addition of oil did not influence the growth of lactic acid bacteria that were higher than 10(7) cfu/g at 21 d of storage. All of the yogurts were accepted by consumers, except for those supplemented with raspberry and E. plantagineum oils due to the presence of off flavors.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available