Sensory evaluation of fishy flavour in milk and yoghurt emulsions enriched with fish oil during storage at 2 °C. Numbers are given as avg ± stdev. N = 9.
|Week 0||Week 1||Week 3|
|M||5.4 ± 1.5b||6.0 ± 2.4b||7.4 ± 1.0b|
|Y||0.5 ± 0.4a||0.8 ± 1.0a||1.6 ± 1.2a|
|Y+CA||0.4 ± 0.5a||0.7 ± 1.0a||1.3 ± 0.9a|
|Y+GDL||0.9 ± 1.4a||1.2 ± 1.5a||1.7 ± 1.7a|
|Y+CA+P||0.4 ± 0.5a||0.9 ± 1.4a||1.0 ± 1.3a|
|Y+GDL+P||0.9 ± 1.1a||1.2 ± 1.7a||1.5 ± 1.3a|
|Y+CA+P+FS||0.0 ± 0.1a||0.5 ± 1.0a||0.4 ± 0.7a|
|Y+GDL+P+FS||0.2 ± 0.5a||0.2 ± 0.4a||0.4 ± 0.5a|
M: milk, Y: yoghurt, CA: citric acid, GDL: gluconodelta-lactone, P: pectin (2% solution), FS: fruit preparation and sugar. Values with different letters within a column are significantly different (P < 0.001). Reprinted from Nielsen NS, Klein A, Jacobsen C. Effect of ingredients on oxidative stability of fish oil enriched drinking yoghurt. Eur J Lipid Sci Technol 2009;111: 337-45 with permission from Wiley.
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