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Oxidative stability of alpha‐linolenic acid (ω‐3) in flaxseed oil microcapsules fortified market milk
Author(s) -
Goyal Ankit,
Sharma Vivek,
Sihag Manvesh Kumar,
Singh Ashish Kumar,
Arora Sumit,
Sabikhi Latha
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12326
Subject(s) - chemistry , food science , fortified food , oxidative phosphorylation , alpha linolenic acid , fatty acid , linseed oil , linolenic acid , fortification , polyunsaturated fatty acid , biochemistry , docosahexaenoic acid , linoleic acid
The oxidative stability of α‐linolenic acid (ALA) was investigated in market milk fortified with flaxseed oil microcapsules. Milk was fortified at levels of 1, 2 and 3 g/100 mL using flaxseed oil powder, and optimised on the basis of sensory scores. No significant difference was observed between the control, 1 and 2 g/100 mL fortified milk samples. Therefore, 2 g/100 mL fortified milk was further evaluated for oxidative stability, fatty acids profile and sensory acceptability during 5 days of storage. The fortified milk was oxidatively stable and sensorially acceptable, retaining ~10.35% ALA , which indicated that 250 mL of milk could meet ~46% of the RDA for ω‐3 fatty acids.
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