Omega-3-Fortified Lipid-Based Nutrient Supplement: Development, Characterization, and Consumer Acceptability
| Autor: | Juan E. Andrade, Nicki J. Engeseth, Falguni Patra, Ankur Ojha, Pramthesh R. Patel, Dharmendra Shukla, Elizabeth M. Sloffer, Shashank Gaur |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Adult
0301 basic medicine Linseed Oil Geography Planning and Development India Ascorbic Acid Biology Antioxidants Food Preferences 03 medical and health sciences 0404 agricultural biotechnology Nutrient Hardness Fatty Acids Omega-3 Lecithins Food Quality Humans Food science chemistry.chemical_classification 030109 nutrition & dietetics Nutrition and Dietetics Malnutrition Food Packaging 04 agricultural and veterinary sciences Consumer Behavior Dietary Fats 040401 food science Food Storage chemistry Emulsifying Agents Dietary Supplements Food Preservatives Nutritive Value Oxidation-Reduction Food Science Polyunsaturated fatty acid |
| Zdroj: | Food and Nutrition Bulletin. 38:158-171 |
| ISSN: | 1564-8265 0379-5721 |
| DOI: | 10.1177/0379572117701234 |
| Popis: | Background:Incorporation of omega-3 polyunsaturated fatty acid (PUFA) sources to lipid-based nutrition supplement (LNS) formulations for undernourished populations presents a challenge due to reduced shelf life and poor consumer acceptability.Objective:To systematically develop an omega-3-fortified LNS formulation, using flaxseed oil (FO), by optimizing its processing stability and evaluating its sensory acceptance.Methods:LNS formulations were formulated to yield approximately 452 kcal, 13.2 g of protein, 30 g of fat, and 53 g of carbohydrates per 100 g. Response surface methodology (RSM) with 4-factor-3-level: omega-3 fatty acid source (FO; 0%-10%), antioxidant (ascorbyl palmitate: 0.0%-0.03%), emulsifier (soy lecithin: 0.5%-1.5%), and storage time (0-6 months at 40°C) was used to optimize LNS’s functionality and storage stability. Factor effects were evaluated for peroxide value, oil separation, water activity, moisture content, hardness, and vitamin C content of the samples. Consumer acceptability was assessed using a 9-point hedonic scale.Results:After 6 months of accelerated storage, the addition of FO to LNS formula resulted in increased peroxide values (7.75 mEq/kg fat) and lipid separation and a reduction in vitamin C and water activity. Optimal levels to maximize storage time and FO and minimize oxidation were 0.02% antioxidant, 1.5% emulsifier, and 4.9% FO. Indian women and students accepted LNS formulations with or without FO similar to other commercial supplements.Conclusion:An LNS containing FO with improved omega-6/omega-3 PUFA ratio was successfully formulated with staple Indian ingredients and optimized for storage stability using RSM. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|