Effect of fortification of milk with omega‐3 fatty acids, phytosterols and soluble fibre on the sensory, physicochemical and microbiological properties of milk

• Published in: Journal of the science of food and agriculture Vol. 97; no. 12; pp. 4160 - 4168
• Main Authors: Nagarajappa, Veena, Battula, Surendra Nath
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.09.2017; John Wiley and Sons, Limited
• Subjects: Animal fat; Animals; Aqueous solutions; Cattle; Dietary fiber; emulsifiers; emulsions; Fatty acids; Fatty Acids, Omega-3 - analysis; Fatty Acids, Omega-3 - metabolism; Female; Flaxseed oil; Food Additives - analysis; Food Additives - metabolism; Food, Fortified - analysis; Food, Fortified - microbiology; fortified foods; Humans; Hydrophobicity; linseed oil; Linseed Oil - analysis; Linseed Oil - metabolism; Milk; Milk - chemistry; Milk - metabolism; Milk - microbiology; milk fat; oil‐in‐water emulsion; omega-3 fatty acids; Phytosterols; Phytosterols - analysis; Phytosterols - metabolism; Polydextrose; Sensory evaluation; Sensory properties; soluble fiber; soluble fibre; Taste; temperature; milk; oil-in-water emulsion; omega-3 fatty acids; phytosterols; soluble fibre
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.8286

BACKGROUND The effect of the addition of flaxseed oil (FO), phytosterols (PS) and polydextrose (PDX) on the physicochemical and sensory properties of milk was investigated, as they are known to impart health benefits. RESULTS For incorporating PS, a hydrophobic substance, FO and milk fat (MF) as an oil source, an emulsifier (DATEM) and PDX solution as an aqueous medium were used for the preparation of emulsion. Three emulsion formulations A (8 g PS, 8 g FO, 20 g PDX, 6 g MF), B (10 g PS, 10 g FO, 20 g PDX, 4 g MF) and C (12 g PS, 12 g FO, 20 g PDX, 2 g MF) were prepared and added individually to milk at a level of 50 g kg−1. Based on sensory evaluation, formulation B was selected for fortification of milk. The fortified milk kept well at refrigerated temperature for 1 week, and changes in sensory, physicochemical and microbiological properties were comparable to those of control milk. The level of fortificants did not decrease in the milk after 1 week of storage. CONCLUSION An emulsion containing FO, PS and PDX could successfully serve as a potential delivery system for enhancing the nutritional and therapeutic potential of milk. © 2017 Society of Chemical Industry