Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt.
Autor: | Murage MW; Department of Biochemistry, University of Nairobi, P.O. Box 30197 Nairobi, Kenya.; Department of Biological Sciences, University of Kabianga, P.O. Box 2030-20200 Kericho, Kenya., Muge EK; Department of Biochemistry, University of Nairobi, P.O. Box 30197 Nairobi, Kenya., Mbatia BN; School of Pharmacy and Health Sciences, United States International University-Africa (USIU-A), P.O. Box 14634-00800, Nairobi, Kenya., Mwaniki MW; Department of Food Science and Technology, The Technical University of Kenya, P.O. Box 52428-00200, Nairobi, Kenya. |
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Jazyk: | angličtina |
Zdroj: | International journal of food science [Int J Food Sci] 2021 Feb 15; Vol. 2021, pp. 8838043. Date of Electronic Publication: 2021 Feb 15 (Print Publication: 2021). |
DOI: | 10.1155/2021/8838043 |
Abstrakt: | Nile perch ( Lates niloticus ) is a major fish species in East Africa and its processing produces sufficient amounts of by-products containing significant amounts of long-chain polyunsaturated fatty acids (PUFAs). Due to the health benefits associated with PUFAs, they can be incorporated into commonly consumed foods such as yoghurt. This study is aimed at developing an omega-3-rich functional yoghurt and evaluating its quality and acceptability. Omega-3-rich fish oils were obtained from Nile perch fat pads in the presence and absence of a commercial food grade enzyme Alcalase. Recovery of omega-3-rich fish oil was done by centrifugation at 1000 × g at room temperature. The peroxide value (PV), anisidine value (AV), total oxidation (TOTOX), and free fatty acids (FFA) were some of the quality parameters investigated. Natural yoghurt (150 ml) was prepared and spiked with 3.5 g of omega-3-rich Nile perch oil. To mask the fishy flavor and taste, four different flavors were used and sensory evaluation of the yoghurt samples was performed. The liberation of Nile perch fish oil in the absence of Alcalase gave better yield (60.7% wet weight), while the use of Alcalase gave lower yields (48.3% wet weight). Assessment of the quality of the extracted fish oils showed that all parameters were within the required limits. Sensory characterization by a panel of students showed that passion and strawberry flavors were the most liked with mean values of 4.65 and 4.625, respectively. This study revealed that substantial amounts of omega-3-rich fish oil can be extracted from Nile perch fish pads in the absence of exogenous enzymes. Fortification of yoghurt with omega-3-rich Nile perch fish oils is an approach towards increasing omega-3 intake within the Kenyan population and globally. Competing Interests: The authors declare that there is no conflict of interest regarding the publication of this paper. (Copyright © 2021 Margaret W. Murage et al.) |
Databáze: | MEDLINE |
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