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Development And Nutritional Evaluation Of Milk Based Products Enriched With Omega-3 Fatty Acids

Ramaprasad, T. R. (2005) Development And Nutritional Evaluation Of Milk Based Products Enriched With Omega-3 Fatty Acids. PhD thesis, University of Mysore.

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Abstract

Fatty acids play a unique and important role in human nutrition. They are the major source of energy and also structural components of biological membranes. Essential fatty acids, LA and LNA are important for normal growth and functioning of body. Dietary fatty acids have been well correlated with metabolic and physiologic alterations associated with several complications including coronary heart diseases, diabetes, cancer, obesity and hypertension. The major changes that took place with respect to dietary fatty acid consumption may be attributed to agricultural revolutions leading to large-scale production of edible oils rich in omega-6 fatty acids. However, historical background of our fatty acid consumption pattern indicates omega-6 to omega-3 ratio of 1:1. But the present dietary omega-6 to omega-3 ratio ranges from 20:1 to 30:1. Indicating an increase of 20-30 fold in the intake of omega-6 fatty acids. Dietary survey conducted in India has indicated the need to improve the omega-3 fatty acid intake. Linseed oil and marine source like fish are not consumed regularly in India. However, they can be exploited as omega-3 fatty acid source if it can be stabilized and delivered through a medium that is consumed on a regular basis. Milk is an important dairy products extensively consumed by people of different age groups. Milk contains several factors that are considered to have health beneficial effects. Bovine milk however lacks omega-3 fatty acids. Milk, an every day consumed beverage can be an ideal vehicle to deliver omega-3 fatty acids. In the present work, it was aimed to incorporate omega-3 fatty acids rich oils like LSO and FO into milk and present it in a form that can be consumed. Nutritional evaluations of omega-3 fatty acid supplemented spray-dried milk formulation were carried out on experimental animals. The bioavailability, tissue distribution and differences in the distribution of LNA and long chain metabolites (EPA+DHA) were monitored. The beneficial effects of omega-3 fatty acid supplemented milk formulation in reducing risk factors for atherogenic and thrombogenic events are also studied. The aim of this investigation was to asses whether spraydried milk powder containing omega-3 fatty acids can supply adequate amounts of these essential fatty acids to a population who do not get them through their normal diet. The results obtained indicated that it is feasible to deliver omega-3 fatty acids from linseed oil and fish oil through spray-dried milk powder prepared under controlled conditions.

Item Type: Thesis (PhD)
Uncontrolled Keywords: omega-3 fatty acids milk based products nutritional evaluation
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jan 2006
Last Modified: 30 Dec 2016 11:00
URI: http://ir.cftri.com/id/eprint/309

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