EFFECT OF SONICATION ON SENSORY AND RHEOLOGICAL PROPERTIES OF DOOGH ENRICHED WITH OMEGA-3 FATTY ACIDS

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SHEYKH SHOAEI F.; ABBASI S.

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Journal: Research and Innovation in Food Science and Technology Year:2012 | Volume:1 | Issue:4 Page(s): 229-240

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Title

EFFECT OF SONICATION ON SENSORY AND RHEOLOGICAL PROPERTIES OF DOOGH ENRICHED WITH OMEGA-3 FATTY ACIDS

Author(s)

SHEYKH SHOAEI F. | ABBASI S. | Issue Writer Certificate

Keywords

ENRICHED DOOGHQ4

OMEGA-3 FATTY ACIDSQ2

STABILITYQ3

ULTRASOUNDQ2

Abstract

Generally speaking, the beneficial effects of polyunsaturated fatty acids (PUFA) on health and prevention of diseases have already been demonstrated. However, there is still a gap between the practical consumption of oily fish and the recommended daily intake of PUFAs. As a result, it seems that a rational approach to achieve the needed value is the enrichment of food products where this process may have a significant effect on their tastes. Therefore, in this research the capability of ULTRASOUND (intensity up to 100%) for enrichment of Doogh with PUFAs as well as its influence on rheological and sensorial properties were evaluated. Our results showed that ULTRASOUND was able to homogenize and stabilize w-3 fatty acid ENRICHED DOOGH. Furthermore, the highest sensorial acceptability was seen in Doogh containing 0.25% fish oil. In addition, the most appropriate rheological model for samples containing up to 1% fish oil without thermal treatment and one with thermal pasteurization were Power law and Sisco models, respectively.

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APA: Copy

SHEYKH SHOAEI, F., & ABBASI, S.. (2012). EFFECT OF SONICATION ON SENSORY AND RHEOLOGICAL PROPERTIES OF DOOGH ENRICHED WITH OMEGA-3 FATTY ACIDS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 1(4), 229-240. SID. https://sid.ir/paper/234040/en

Vancouver: Copy

SHEYKH SHOAEI F., ABBASI S.. EFFECT OF SONICATION ON SENSORY AND RHEOLOGICAL PROPERTIES OF DOOGH ENRICHED WITH OMEGA-3 FATTY ACIDS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;1(4):229-240. Available from: https://sid.ir/paper/234040/en

IEEE: Copy

F. SHEYKH SHOAEI, and S. ABBASI, “EFFECT OF SONICATION ON SENSORY AND RHEOLOGICAL PROPERTIES OF DOOGH ENRICHED WITH OMEGA-3 FATTY ACIDS,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 4, pp. 229–240, 2012, [Online]. Available: https://sid.ir/paper/234040/en

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