Sensory quality of dairy products fortified with fish oil
作者： Wojciech Kolanowski , Jenny Weißbrodt
DOI: 10.1016/J.IDAIRYJ.2007.04.005
关键词: Omega-3 PUFA 、 Dairy industry 、 Food fortification 、 Edible oil 、 Average level 、 Food science 、 Biology 、 Polyunsaturated fatty acid 、 Fish oil 、 Fortification
摘要: Abstract Our objective was to evaluate the influence of fish oil fortification on sensory quality selected dairy products. Yoghurts, fresh, soft and processed cheeses, butter cream were fortified at different levels. Sensory evaluated using a scaling method threshold values levels established. Fortification products with long-chain polyunsaturated fatty acid (PUFA) omega-3 by addition appeared possible; however, level limited. The highest obtained for solid, high-fat (spreadable fresh cheese, cheeses), especially when flavourings present. Such maintained constant during 4 weeks storage. One portion butter, spreadable cheeses established in study, might provide 180–360 mg PUFA, significantly elevating their average diet.
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