Evaluation of sensory quality of instant foods fortified with omega-3 PUFA by addition of fish oil powder
Evaluation of sensory quality of instant foods fortified with omega-3 PUFA by addition of fish oil powder
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DOI：
10.1007/s00217-006-0474-y
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发表时间：
2007-09-01
影响因子：
3.3
通讯作者：
Weissbrodt, Jenny
中科院分区：
文献类型：
--
作者：
Kolanowski, Wojciech;Jaworska, Danuta;Weissbrodt, Jenny
本研究的目的是评估鱼油粉强化对选定方便食品感官质量的影响。测试了两种鱼油粉。确定了各种方便食品中鱼油粉的添加上限，该上限不会显着影响感官质量。在储存试验中，添加和不添加调味剂的奶米儿童谷物食品均用鱼油粉强化并进行感官评价。在透气条件下储存的样品在 1 周（未调味）和 3 周（调味）后检测到感官质量下降。然而，真空包装样品的感官质量没有变化。由于掩盖了不良的异味，调味剂的存在允许在速食食品中添加更高含量的鱼油。作者得出的结论是，可以用有限含量的微胶囊鱼油强化即食食品，特别是在使用喷雾干燥粉末时。一份强化即食食品可提供高达每日最低推荐摄入量 16% 的长链 omega-3 PUFA。
The aim of this study was to evaluate the influence of fish oil powder fortification on sensory quality of selected instant foods. Two kinds of fish oil powders were tested. Upper levels of addition of fish oil powders to various instant foods, which not significantly influenced sensory quality, were established. In the storage test milk-rice kid cereal food with and without flavourings were fortified with fish oil powder and sensory evaluated. Decrease of sensory quality of samples stored in the air-permeable conditions was detected after 1 week (not flavoured) and 3 weeks (flavoured). However, vacuum-packed samples showed no changes in sensory quality. Presence of flavourings allowed higher levels of fish oil addition to instant foods due to masking of undesirable off-flavours. The authors concluded that it is possible to fortify instant foods with microencapsulated fish oil at limited levels, especially when spray-dried powders are used. One portion of fortified instant foods might provide up to 16% of the minimal recommended daily intake of long chain omega-3 PUFA.