KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/1569| Title: | Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies |
| Other Titles: | Not Available |
| Authors: | Jeyakumari A. Janarthanan G Chouksey M K Venkateshwarlu G |
| Published/ Complete Date: | 2016-01-01 |
| Project Code: | Not Available |
| Keywords: | Omega-3 fatty acids Microencapsulation Functionalcookies Fishoil-milkbasedemulsion Lipid oxidation |
| Publisher: | Springer |
| Citation: | Journal of Food Science and Technology, 2016 53(1): 856–863. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | A great deal of attention has been focused on the various health benefits apparently associated with consumption offish oil. The incorporation offish oils in food products is becoming increasingly widespread and a large variety of products is being marketed. However, the use of fish oil as functional nutritional ingredients in foods has been limited by its oxidative susceptibility. In the present study, attempts were made to develop fish oil fortified cookies as healthy snack foods by incorporating fish oil micro-encapsulate. Micro-encapsulation of fish oil was done by spray drying. Commercially available milk was used to form micro sized complexes with fish oil. Fish gelatin/maltodextrin were used as a wall material for encapsulation. Fish oil was added in three forms (fish oil as such, fish oil-in-water emulsion and fish oil microencapsulate) for the preparation of cookies. Cookies prepared without incorporating fish oil was served as control. The physical, chemical and sensory attributes of cookies were evaluated. Encapsulation significantly (P < 0.05) decreased lipid oxidation in the cookies. The sensory evaluation of cookies showed significant (P < 0.05) difference in the overall acceptability. Results from this study, demonstrated the possibility of fish oil incorporation into cookies through emulsification and microencapsulation which may increase the intake of omega-3 fatty acids for nutritional benefits. |
| Description: | Not Available |
| ISSN: | 0022-1155 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | ournal of Food Science and Technology |
| NAAS Rating: | 7.95 |
| Volume No.: | 53(1) |
| Page Number: | 856–863. |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | DOI 10.1007/s13197-015-1981-2 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/1569 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.