Healthy yogurt fortified with n-3 fatty acids from vegetable sources.
The concentration of n-3 polyunsaturated fatty acids (PUFA) in yogurt was increased using 5 different vegetable oils obtained from flaxseed, Camelina sativa, raspberry, blackcurrant, and Echium plantagineum. The vegetable oils were added to partially skim milk before lactic fermentation at a concentration adequate enough to cover at least 10% of the recommended daily intake of 2 g/d of α-linolenic acid according to EC regulation no. 432/2012. Microbiological (lactobacilli and streptococci, yeast, and molds), chemical (pH, syneresis, proximate composition, fatty acids, oxidation stability), and sensory evaluations were assessed for all of the fortified yogurts after 0, 7, 14, and 21 d of storage at 4°C. Sensory evaluations were conducted at 21 d of storage at 4°C. Among the yogurts produced, those that were supplemented with flaxseed and blackcurrant oils exhibited the highest α-linolenic acid content (more than 200mg/100 g of yogurt) at the end of storage. The addition of oil did not influence the growth of lactic acid bacteria that were higher than 10(7) cfu/g at 21 d of storage. All of the yogurts were accepted by consumers, except for those supplemented with raspberry and E. plantagineum oils due to the presence of off flavors.
['Dal Bello|B|B|', 'Torri|L|L|', 'Piochi|M|M|', 'Zeppa|G|G|']
D000818:Animals D003258:Consumer Behavior D015525:Fatty Acids, Omega-3 D005285:Fermentation D005421:Flavoring Agents D005527:Food, Fortified D055951:Functional Food D006293:Health Promotion D006801:Humans D007778:Lactobacillus D008892:Milk D010938:Plant Oils D013649:Taste D014675:Vegetables D015014:Yogurt D017962:alpha-Linolenic Acid
yogurt vegetable oil consumer acceptability healthy benefit n-3 α-linolenic acid