67D-7 |
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H. FARAJI, E. A. Decker, and D. J. McClements. Dept. of Food Science, Univ. of Massachusetts, Amherst, Chenoweth Lab., Box 31410, Amherst, MA 01003-1410 There is strong evidence that the level of omega-3 consumption by general population is inadequate. Thus it is important to produce inexpensive and convenient foods containing omega-3 fatty acids. Therefore, the purpose of this research was to incorporate oil-in-water emulsion containing omega-3 fatty acids into foods including salad dressing and tomato sauce. Algae oil-in-water emulsions (25% wt% oil) stabilized by WPI (2.5% wt% WPI) in 10 mM sodium citrate buffer containing 100 uM EDTA, 0.2% potassium sorbate and 500 ppm tocopherol at pH 3 were prepared with a two-stage high-pressure valve homogenizer followed by pasteurization at 75 oC for 30 min. The emulsion was added to store bought Italian- or Ranch-style salad dressing and tomato sauce at 0 to 500 mg omega-3 fatty acids per serving. The omega-3 emulsion was diluted into buffer at a pH similar to the products for comparison of oxidation rates. An additional 50 uM EDTA was added to some products. The samples were kept in the dark at 20 C for salad dressing and 5 C for tomato sauce. The oxidative stability of the emulsions were determined using lipid hydroperoxide, conjugated trienes and thiobarbituric acid reactive substances (TBARS). The results for show that lipid hydroperoxides increased after 5 months in both Ranch dressing and emulsion diluted in buffer. Lipid hydroperoxides did not increase in Italian dressing during the course of the study. TBARS for both Ranch and Italian dressing were lower than the emulsion diluted into buffer. Addition of EDTA to the salad dressings did not improve oxidative stability. Both TBARS and conjugated trienes increased in the omega-3 fatty acid fortified tomato sauce in the short period of time. This research indicated that Italian salad dressing had the best potential for of the food tested for delivery of omega-3 fatty acid without producing objectionable aroma.
Session 67D, Food Chemistry: Lipid and carbohydrate chemistry
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