Research and Innovation in Food Science and Technology

Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids

Document Type : Original Paper

Authors

1 MSc. student, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University

2 Asscociate professor, Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University

Abstract

Generally speaking, the beneficial effects of polyunsaturated fatty acids (PUFA) on health and prevention of diseases have already been demonstrated. However, there is still a gap between the practical consumption of oily fish and the recommended daily intake of PUFAs. As a result, it seems that a rational approach to achieve the needed value is the enrichment of food products where this process may have a significant effect on their tastes. Therefore, in this research the capability of ultrasound (intensity up to 100%) for enrichment of Doogh with PUFAs as well as its influence on rheological and sensorial properties were evaluated. Our results showed that ultrasound was able to homogenize and stabilize ω-3 fatty acid enriched Doogh. Furthermore, the highest sensorial acceptability was seen in Doogh containing 0.25% fish oil. In addition, the most appropriate rheological model for samples containing up to 1% fish oil without thermal treatment and one with thermal pasteurization were Power law and Sisco models, respectively.

Keywords

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Research and Innovation in Food Science and Technology
Volume 1, Issue 4
March 2013
Pages 229-240
  • Receive Date: 07 January 2012
  • Revise Date: 06 December 2012
  • Accept Date: 12 December 2012