Challenges when developing omega-3 enriched foods | OCL - Oilseeds and fats, Crops and Lipids

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Table 1.

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 ± 1.5^b	6.0 ± 2.4^b	7.4 ± 1.0^b
Y	0.5 ± 0.4^a	0.8 ± 1.0^a	1.6 ± 1.2^a
Y+CA	0.4 ± 0.5^a	0.7 ± 1.0^a	1.3 ± 0.9^a
Y+GDL	0.9 ± 1.4^a	1.2 ± 1.5^a	1.7 ± 1.7^a
Y+CA+P	0.4 ± 0.5^a	0.9 ± 1.4^a	1.0 ± 1.3^a
Y+GDL+P	0.9 ± 1.1^a	1.2 ± 1.7^a	1.5 ± 1.3^a
Y+CA+P+FS	0.0 ± 0.1^a	0.5 ± 1.0^a	0.4 ± 0.7^a
Y+GDL+P+FS	0.2 ± 0.5^a	0.2 ± 0.4^a	0.4 ± 0.5^a

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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