Volume 13 - kongore 94-                   FSCT 2015, 13 - kongore 94-: 165-173 | Back to browse issues page

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Ghorbni Hassan Sarai A, Shahidi F, Ghodoosi H B, Motamed Zadegan A, Varidi M. Oxidative stability of enriched yoghurts with different omega 3 sources during storage. FSCT. 2015; 13 :165-173
URL: http://fsct.modares.ac.ir/article-7-8248-en.html
Abstract:   (3877 Views)
In this research stirred yoghurt prepared by addition of three sources of omega-3s; encapsulated fish oil, flaxseed oil and mixtures of the two oils at four levels (0, 650, 1625 & 3250 mg/1000 ml) and two addition step (after heating and after incubation step). Experiments were carried out in three replicates and a completely randomized factorial design was used for statistical analysis. Oxidative stability and fatty acid profiles were determined during the first, tenth and twentieth of storage time. The peroxide values and thiobarbituric acid values of enriched yoghurt with fish oil and enriched yoghurts after heat treatment are significantly highest. Polyunsaturated fatty acids and omega3 of enriched yoghurt with flaxseed oil is significantly higher than other samples. Therefore, it could be achieve the stirred yoghurt with higher oxidative stability by enrichment with flaxseed oil after heat treatment.
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Received: 2016/03/1 | Accepted: 2016/03/1 | Published: 2016/11/21

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