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Delivery of omega-3 fatty acids into cake through emulsification of fish oil-in-milk and encapsulation by spray drying with added polymers.
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View Archive Info| Field | Value | |
| Title |
Delivery of omega-3 fatty acids into cake through emulsification of fish oil-in-milk and encapsulation by spray drying with added polymers.
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| Creator |
Agni Kumar Santhanam
Lekshmi, M. Mithlesh Kumar Chouksey Gayatri Tripathi Venkateshwarlu Gudipati |
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| Subject |
Encapsulation,Fish oil,Fortification,Sensory evaluation,Spray drying
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| Description |
Not Available
Fortification of cakes with fish oil encapsulates was performed to enhance the consumption of health-beneficial polyunsaturated fatty acids like eicosapentaenoic acid and docosahexaenoic acid. Fish oil-in-milk emulsions prepared by ultrasonication at different amplitudes were encapsulated by spray drying using different wall materials. The oxidative stability of fish oil encapsulates was determined for 32 days at room and refrigerated temperatures. Oxidatively stable encapsulates and organoleptic quality of fortified cakes reveal that emulsification of fish oil-in-milk and encapsulation by spray drying are potential processes to produce fish oil encapsulates suitable for fortification of bakery products with omega-3 fatty acids. |
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| Date |
2021-11-02T04:18:44Z
2021-11-02T04:18:44Z 2014-11-14 |
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| Type |
Research Paper
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| Identifier |
Santhanam, A.K., Lekshmi, M.*, Chouksey, M.K., Tripathi, G., Gudipati, V., 2015. Delivery of omega-3 fatty acids into cake through emulsification of fish oil-in-milk and encapsulation by spray drying with added polymers. Drying technology, Vol. & Issue: 33(1), pp.83-91
Not Available 07373937 http://krishi.icar.gov.in/jspui/handle/123456789/66756 |
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| Language |
English
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| Publisher |
Not Available
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