Sensory and physico-chemical properties and fatty acid profile of milk fortified with flaxseed oil
108 / 142
Authors
-
N Veena
College of Dairy Science and Technology, Guru Angad Dev Veterinary Animal Science University
-
B Surendra Nath
ICAR-National Dairy Research Institute
-
N Laxman Naik
ICAR-National Dairy Research Institute
-
S Sivakumar
College of Dairy Science and Technology, Guru Angad Dev Veterinary Animal Science University
Keywords:
Flaxseed oil, α-Linolenic acid, Milk, Fatty acid profile, Sensory properties, physico-chemical propertiesAbstract
Flaxseed oil was incorporated in milk to enrich it with omega-3 fatty acids, especially, α-linolenic acid (ALA). The fortified milk was analyzed for their sensory and physico-chemical properties and fatty acid profile. Three different levels i.e., 0.4, 0.5 and 0.6% of flaxseed oil were added to milk and the level of addition was optimized on the basis of sensory and physico-chemical properties of the milk. Addition of flaxseed oil at 0.5% level did not significantly influence sensory and physico-chemical properties, which were comparable with control milk sample. Such an addition has also resulted in an increased ALA content. One serving (240 g) of fortified milk provides about 43.1% of recommended daily allowance of ALA i.e 1.6 g/day for male adults and 62.7% of 1.1 g/day for female adults.
