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Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion

Published online by Cambridge University Press:  23 May 2005

Celia P Chee
Affiliation:
Department of Food Science, The Pennsylvania State University, USA
Jason J Gallaher
Affiliation:
Department of Food Science, The Pennsylvania State University, USA
Darinka Djordjevic
Affiliation:
Department of Food Science, University of Massachusetts, USA
Habibollah Faraji
Affiliation:
Department of Food Science, University of Massachusetts, USA
D Julian McClements
Affiliation:
Department of Food Science, University of Massachusetts, USA
Eric A Decker
Affiliation:
Department of Food Science, University of Massachusetts, USA
Ruth Hollender
Affiliation:
Department of Food Science, The Pennsylvania State University, USA
Devin G Peterson
Affiliation:
Department of Food Science, The Pennsylvania State University, USA
Robert F Roberts
Affiliation:
Department of Food Science, The Pennsylvania State University, USA
John N Coupland
Affiliation:
Department of Food Science, The Pennsylvania State University, USA

Abstract

A yogurt mix (2 g fat and 17 g solids/100 g) was supplemented with an algae oil emulsion to provide 500 mg ω-3 fatty acids per 272 g serving of yogurt white mass. The emulsion was added to the yogurt mix either before or after the homogenization step and prior to pasteurization. It was then flavoured with a strawberry fruit base and fermented and stored for up to three weeks. The oxidative deterioration of the products was determined by hydroperoxide measurements and by trained and consumer sensory evaluations. The hydroperoxide content of the supplemented yogurts increased over the storage treatment and was unaffected by the stage of addition. The trained panel could distinguish a stronger fishy flavour in both of the supplemented yogurts after 22 days storage, but the consumer panel rated both control and supplemented samples similarly, as ‘moderately liked’.

Type
Research Article
Copyright
© Proprietors of Journal of Dairy Research 2005

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