OXIDATIVE STABILITY OF ENRICHED YOGHURTS WITH DIFFERENT OMEGA 3 SOURCES DURING STORAGE

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GHORBANI HASANSARAEI A.; SHAHIDI F.; GHODDUSI H.B.; MOTAMEDZADEGAN A.; VARIDI M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:13 | Issue:1 (SPECIAL ISSUE) Page(s): 165-173

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Title

OXIDATIVE STABILITY OF ENRICHED YOGHURTS WITH DIFFERENT OMEGA 3 SOURCES DURING STORAGE

Author(s)

Keywords

ENRICHMENTQ2

STIRRED YOGHURTQ1

OMEGA3Q1

FLAXSEED OILQ2

FISH OILQ1

Abstract

In this research STIRRED YOGHURT prepared by addition of three sources of omega-3s; encapsulated FISH OIL, FLAXSEED OIL and mixtures of the two oils at four levels (0, 650, 1625 & 3250 mg/1000 ml) and two addition step (after heating and after incubation step). Experiments were carried out in three replicates and a completely randomized factorial design was used for statistical analysis. Oxidative stability and fatty acid profiles were determined during the first, tenth and twentieth of storage time. The peroxide values and thiobarbituric acid values of enriched yoghurt with FISH OIL and enriched yoghurts after heat treatment are significantly highest. Polyunsaturated fatty acids and OMEGA3 of enriched yoghurt with FLAXSEED OIL is significantly higher than other samples. Therefore, it could be achieve the STIRRED YOGHURT with higher oxidative stability by ENRICHMENT with FLAXSEED OIL after heat treatment.

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APA: Copy

GHORBANI HASANSARAEI, A., SHAHIDI, F., GHODDUSI, H.B., MOTAMEDZADEGAN, A., & VARIDI, M.. (2015). OXIDATIVE STABILITY OF ENRICHED YOGHURTS WITH DIFFERENT OMEGA 3 SOURCES DURING STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(1 (SPECIAL ISSUE)), 165-173. SID. https://sid.ir/paper/72166/en

Vancouver: Copy

GHORBANI HASANSARAEI A., SHAHIDI F., GHODDUSI H.B., MOTAMEDZADEGAN A., VARIDI M.. OXIDATIVE STABILITY OF ENRICHED YOGHURTS WITH DIFFERENT OMEGA 3 SOURCES DURING STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;13(1 (SPECIAL ISSUE)):165-173. Available from: https://sid.ir/paper/72166/en

IEEE: Copy

A. GHORBANI HASANSARAEI, F. SHAHIDI, H.B. GHODDUSI, A. MOTAMEDZADEGAN, and M. VARIDI, “OXIDATIVE STABILITY OF ENRICHED YOGHURTS WITH DIFFERENT OMEGA 3 SOURCES DURING STORAGE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 1 (SPECIAL ISSUE), pp. 165–173, 2015, [Online]. Available: https://sid.ir/paper/72166/en

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