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Shelf life of spray-dried milk formulations supplemented with n-3 fatty acids.

Ravichandra Ramaprasad, T. and Baskaran, V. and Sukumar, Debnath and Lokesh, B. R. (2006) Shelf life of spray-dried milk formulations supplemented with n-3 fatty acids. Journal of Food Processing and Preservation, 30 (3). 364-378 ; 25 ref..

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Abstract

Shelf lives of spray-dried milk formulations containing linseed oil (LSO) or fish oil (FO) as a source of n-3 PUFA were compared with that of a milk formulation containing groundnut oil (GNO), during storage at 4, 27 and 37C in tin cans for <less than or equal to>6 months. Total protein, fat, carbohydrate, moisture and solubility index of formulations stored for 6 months were comparable with fresh samples. The fresh samples prepared with LSO contained 20% linolenic acid (LNA); at the end of 6 months, LNA levels were found to be 18.4, 18.0 and 16.2% in samples stored at 4, 27 and 37C, respectively. Fresh samples containing FO had an eicosapentaenoic acid (EPA) concn. of 2.4%; at the end of 6 months, EPA levels were found to be 2.2, 2.0 and 1.6% in samples stored at 4, 27 and 37C, respectively. Docosahexaenoic acid (DHA) levels in the freshly prepared samples containing FO were 2.1%; at the end of 6 months, DHA levels were found to be 1.7, 1.6 and 1.3% in samples stored at 4, 27 and 37C, respectively. Whiteness of formulations containing GNO, LSO or FO remained unaltered for a period of 5 months, but that of n-3 PUFA-containing formulations decreased marginally after storage at 37C for 6 months. Acceptability scores of all formulations were similar after 5 months of storage, but decreased significantly in the FO formulation at the end of 6 months of storage. All n-3 PUFA-enriched milk formulations were stable with good acceptability for up to 5 months when stored at different temp.

Item Type: Article
Uncontrolled Keywords: DRIED-FOODS; FATTY-ACIDS; MILK-; OILS-FISH; OILS-VEGETABLE; SHELF-LIFE; STORAGE-; TEMPERATURE-; omega-3-FATTY-ACIDS; FISH-OILS; LINSEED-OILS; MILK-POWDERS; SPRAY-DRIED-FOODS; TEMP.-
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Aug 2008 10:49
Last Modified: 11 Oct 2018 09:10
URI: http://ir.cftri.com/id/eprint/7504

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