Sensory attributes, fatty acid profile and oxidative stability of low fat buffalo milk supplemented with omega 3 fatty acids and dietary fiber

Abstract

Buffalo milk was supplemented with omega-3 fatty acids so that 250 ml would meet the respective daily requirement of 2 g and 200 mg of alpha linolenic acid (ALA) and docosahexanoic acid (DHA). Partially hydrolyzed guar gum was also added @1% to the milk to meet 25% of daily requirement of dietary fiber. DHA and ALA estimated by GLC were 1.35% and 7.71% (w/w) of total fatty acids. Fat oxidation in supplemented milk was high on day one, but diminished by 3^rd day, as indicated by free fatty acids (FFA), thiobarbituric acid (TBA) and peroxide values. The changes in FFA, TBA and peroxide values were higher in control samples (113%, 114% and 119% respectively) in comparison to treated samples (92%, 16% and 94% respectively) during the three days storage. The results of the oxidative stability studies were in corroboration with sensory scores. The flavour and overall acceptability scores of treated samples were found slightly lesser than control