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Chemical and Sensory Analysis of Strawberry Flavoured Yogurt Supplemented with an Algae Oil Emulsion
Journal of Dairy Research (2005)
  • Eric A Decker, University of Massachusetts - Amherst
  • Celia P. Chee
  • Jason J. Gallaher
  • Darinka Djordjevic
  • Habibollah Faraji
  • D. Julian McClements, University of Massachusetts - Amherst
  • Ruth Hollender
  • Devin G. Peterson
  • Robert F F. Roberts
  • John N. Coupland

A yogurt mix (2 g fat and 17 g solids/100 g) was supplemented with an algae oil emulsion to provide 500 mg v -3 fatty acids per 272 g serving of yogurt white mass. The emulsion was added to the yogurt mix either before or after the homogenization step and prior to pasteurization. It was then flavoured with a strawberry fruit base and fermented and stored for up to three weeks. The oxidative deterioration of the products was determined by hydroperoxide measurements and by trained and consumer sensory evaluations. The hydroperoxide content of the supple- mented yogurts increased over the storage treatment and was unaffected by the stage of addition. The trained panel could distinguish a stronger fishy flavour in both of the supplemented yogurts after 22 days storage, but the consumer panel rated both control and supplemented samples similarly, as ‘ moderately liked ’.

  • ω-3 oils; emulsion; oxidation; dairy; yogurt.
Publication Date
August, 2005
Publisher Statement
DOI: 10.1017/S0022029905001068
Citation Information
Eric A Decker, Celia P. Chee, Jason J. Gallaher, Darinka Djordjevic, et al.. "Chemical and Sensory Analysis of Strawberry Flavoured Yogurt Supplemented with an Algae Oil Emulsion" Journal of Dairy Research Vol. 72 Iss. 3 (2005)
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