33G-18 |
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R. P. GADIRAJU, M. V. Karwe, C.-T. Ho, R. Borneo, and G. Ghai. Dept. of Food Science, Rutgers, The State Univ. of New Jersey, 65 Dudley Rd., New Brunswick, NJ 08901-8520 Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are long chain omega-3 polyunsaturated fatty acids (LCPUFAs) that are essential to human body. The role of these fatty acids in the modulation and prevention of several human diseases is well documented. Interest in these FAs as health-promoting nutrients has expanded considerably in the last few decades. The main sources of these FAs are fish such as menhaden and salmon but consumption of these fish is too low to meet the requirements. Therefore, fortification of foods provides an attractive and viable option as a source of w3FAs, particularly for those who do not consume fish. The objective of our research was to produce food products fortified with EPA and DHA and study the stability of commercially available enriched EPA and DHA oil in sandwich cookies. The filling between the sandwich cookies was fortified with commercially available refined w3 oil ethyl esters. The filling in each cookie contained 400 mg of EPA and DHA. The cookies were stored at three different temperatures (4°C, 22 °C, and 37°C). The cookies were analyzed for moisture, water activity, and EPA and DHA concentrations at regular intervals. The fatty acid methyl ester content was analyzed with GC and the amounts of EPA+ DHA were quantified using an internal standard. The results indicated that there was no significant difference in the amounts of EPA and DHA retained in the sandwich cookies stored at different conditions. A maximum loss of 10% was observed at 37°C. The preliminary sensory tests performed showed no noticeable fishy flavors and odors. The use of oil with refined w3 oil ethyl esters provides a viable option for the production of omega-fortified products with minimum changes in the product formulation.
Session 33G, Nutraceuticals & Functional Foods: Lipid and probiotic functional foods
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