71A-59 |
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C. P. CHEE, R. Hollender, R. F. Roberts, and J. N. Coupland. Dept. of Food Science, Pennsylvania State Univ., 105 Borland Lab., University Park, PA 16802-2504 A decline in omega-3 fatty acid (ω-3 PUFA) consumption levels is contributing to higher risks of cardiovascular diseases and impairment in infant brain and eye development. Consumption can be increased by directly enriching popular food items, such as ice cream, with nutritionally significant levels of ω-3 PUFAs. Ice cream would be a good delivery system for ω-3 PUFAs due to its popularity as well as its low storage temperature and high protein content, which would increase its oxidative stability. In this study, we aim to enrich ice cream with significant levels of ω-3 PUFAs, using an algae oil emulsion delivery system, and to produce product acceptable to consumers. An ice cream mix (14% fat, 40% solids) was supplemented with an algae oil emulsion to provide 350 mg ω-3 PUFAs per 70 g serving. After the addition of the emulsion, the ice cream mix was flavored with either vanilla or strawberry liquid flavoring, frozen and hardened. A corn oil emulsion was used in place of the ω-3 PUFA in control samples. Trained and consumer panel sensory tests were performed on the product within two wk of manufacture. Trained panel evaluations were used to scale the level of fishy off-flavors, while consumer sensory evaluations were done to assess the overall acceptability of the products. The trained panel could distinguish a stronger fishy defect in both of the flavors of algae oil-supplemented ice cream. The consumer panel rated all products as “moderately liked,” although they significantly preferred the control vanilla ice cream to ω-3 PUFA-enriched vanilla ice cream and the ω-3 PUFA-enriched strawberry ice cream over the control strawberry ice-cream. Overall, our results suggest that ice cream is ideal for ω-3 PUFA enrichment and is acceptable to consumers.
Session 71A, Dairy Foods: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |