Oxidative stability of alpha‐linolenic acid (ω‐3) in flaxseed oil microcapsules fortified market milk |
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Authors: | Ankit Goyal Vivek Sharma Manvesh Kumar Sihag Ashish Kumar Singh Sumit Arora Latha Sabikhi |
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Affiliation: | 1. Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, India;2. Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana, India |
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Abstract: | The oxidative stability of α‐linolenic acid (ALA) was investigated in market milk fortified with flaxseed oil microcapsules. Milk was fortified at levels of 1, 2 and 3 g/100 mL using flaxseed oil powder, and optimised on the basis of sensory scores. No significant difference was observed between the control, 1 and 2 g/100 mL fortified milk samples. Therefore, 2 g/100 mL fortified milk was further evaluated for oxidative stability, fatty acids profile and sensory acceptability during 5 days of storage. The fortified milk was oxidatively stable and sensorially acceptable, retaining ~10.35% ALA, which indicated that 250 mL of milk could meet ~46% of the RDA for ω‐3 fatty acids. |
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Keywords: | Omega‐3 fortification Milk Oxidative stability Peroxide value Microencapsulation Flaxseed oil |
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