Key Findings
The n6:n3 ratio in current Indian urban diet is about 38–50:1 which is much higher than the recommended ratio of 5:1. This development research focused on fortifying a common yogurt dahi with flaxseed oil. Microencapsulation was used to improve the oxidative and storage stability of the flaxseed oil. In this study, the oxidative stability of microencapsulated flaxseed oil was not compromised and the majority of the physico-chemical characteristics of dahi (fortified at 2% level) remained unaffected.
Abstract
The objective of the study was to develop and characterize omega-3 dahi (Indian yoghurt) through fortification of microencapsulated flaxseed oil powder (MFOP). Four different formulations of MFOP were fortified in dahi at 1, 2 and 3 % levels and the level of addition was optimized on the basis of sensory scores. Dahi fortified at 2 % level was observed comparable to control, which was further studied for titratable acidity, syneresis, firmness, stickiness, oxidative stability (peroxide value), α-linolenic acid (ALA, n-3) content and sensory attributes during 15d of storage. MFOP fortified dahi showed significantly (p < 0.05) higher acidity and percent syneresis after 12d of storage. However, peroxide value remained well below (~0.41) to the maximum permissible limit (5 meq peroxides/kg oil) prescribed by Codex Alimentarius Commission (1999). Gas-liquid chromatography profile showed ~21 % decrease in ALA content in fortified dahi after 15d of storage. Overall, it can be concluded that flaxseed oil microcapsules could be successfully incorporated in dahi which could serve as a potential delivery system of omega-3 fatty acids.
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