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Stability and Consumer Acceptance of Long‐Chain Omega‐3 Fatty Acids (Eicosapentaenoic Acid, 20:5, n‐3 and Docosahexaenoic Acid, 22:6, n‐3) in Cream‐Filled Sandwich Cookies
Author(s) -
Borneo R.,
Kocer D.,
Ghai G.,
Tepper B. J.,
Karwe M. V.
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00240.x
Subject(s) - docosahexaenoic acid , eicosapentaenoic acid , omega , food science , chemistry , long chain , polyunsaturated fatty acid , fatty acid , biochemistry , polymer science , physics , quantum mechanics
We formulated a filling for sandwich cookies containing 400 mg of eicosapentaenoic acid, 20:5, n‐3 (EPA) + docosahexaenoic acid, 22:6, n‐3 (DHA) encapsulated in a matrix of starch and gelatin. Cookies were stored at 2 different temperatures (18 °C and 35 °C) and under 2 different packaging conditions (atmospheric and vacuum packed) for 28 d. At regular intervals, cookies were analyzed for moisture, water activity, and concentrations of EPA, DHA, and dienes. Results showed that there were no significant losses of EPA and DHA during storage under the conditions of study. A maximum loss of 5% was observed after 28 d of storage. The concentration of dienes obtained under different conditions were low (< 25 mmol/kg) as compared to a salmon oil sample with appreciable signs of oxidation (600 mmol/kg). Sensory evaluation of cookies by an untrained panel of healthy consumers and ulcerative colitis patients revealed no aftertaste and high acceptability of the cookies. Our results demonstrated that it is possible to make shelf‐stable fortified foods with high levels of long‐chain ω3FA.