This study was conducted to assess the effects of flaxseed oil and dried whitebait as a source of ω-3 fatty acids (ω-3 FA), which could be used to produce eggs enriched with ω-3 FA, and of fructo-oligosaccharide (FOS) as a source of prebiotics on performance of hens (commercial Hy-Line Brown laying hens), and FA composition, internal quality, and sensory characteristics of the eggs. Dietary FOS increased egg weight. The amounts of α-linolenic (ALA), eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) in the eggs from the hens fed the flaxseed oil alone or flaxseed oil+dried whitebait diets were higher than those of the control. Hedonic scores for off-flavor, fishy flavor, buttery taste and overall acceptability of the eggs from the hens fed the diet containing flaxseed oil+ dried whitebait were lower (p<0.05) than those of the control. Overall acceptability of the eggs from the hens fed the diet containing soybean oil+dried whitebait was lower (p<0.05) than that of the control. However, all the sensory attributes of the eggs from the hens fed the diet containing flaxseed oil, dried whitebait and FOS were not significantly different from those of the control. These results confirmed that flaxseed oil increases the ALA content in the eggs and a combination of flaxseed oil and dried whitebait increases EPA and DHA in the eggs. Of significance was that addition of FOS to the flaxseed oil+dried whitebait diet improves the sensory characteristics of the eggs enriched with ω-3 FA.

This study evaluated the effects of carnosine supplementation on carnosine concentration in muscles and blood biochemical indices of rats. Thirty-two eight-week-old Sprague-Dawley male rats were randomly divided into a control group (CON) as well as three carnosine-treated groups. The carnosine-treated groups included groups fed diets composed of 0.01% carnosine (LC), 0.1% carnosine (MC), and 1.0% carnosine (HC). Body weight gain, food intake, feed efficacy rate, protein efficacy rate, and organ weights were not significantly different among the groups. In all groups, the mean carnosine levels in gastrocnemius muscles were higher than the mean carnosine levels in soleus muscles. Carnosine concentrations in soleus muscles and gastrocnemius muscles were significantly higher in the HC group compared to all other groups (p<0.05). Serum triglyceride and LDL-cholesterol concentrations in all of the carnosine-supplemented groups were significantly lower than those of the control group (p<0.05), while HDL-cholesterol levels were significantly higher than those of the control group (p<0.05). Aspartate aminotransferase levels in rats supplemented with carnosine were significantly higher than those of the control group. In conclusion, diets supplemented with high levels of carnosine can increase carnosine concentrations in skeletal muscles, which might contribute to increased exercise capacity. Furthermore, these findings suggest that high levels of dietary carnosine improve the lipid profile of rats by lowering blood LDL-cholesterol and increasing HDL-cholesterol levels.

The objective of this study was to develop a practical and simple method to produce flaxseed oil emulsion with fructooligosaccharide (FOS). Effects of types and concentrations of emulsifiers and the ratio of dispersed phase to continuous phase in the emulsions on the physical properties were tested. Among tested five emulsifiers, the emulsion containing decaglycerol monolaurate (HLB 15) was the most stable. The concentrations of decaglycerol monolaurate above 2% (w/w) were able to form stable emulsions. Increase in emulsifier concentration increased viscosity and decreased particle size, showing pseudoplastic flow. All the tested ratios (3:7, 4:6, 5:5, 6:4, 7:3 and 8:2) of the flaxseed oil and FOS except for 8:2 formed stable emulsions. Oil in the emulsion was less oxidized than flaxseed oil itself. These results suggest that the addition of FOS to the continuous phase of flaxseed oil emulsion may increase the physical and oxidative stability of the emulsion. PRACTICAL APPLICATIONSEmulsions are widely used in food, cosmetic and pharmaceutical industries. The objective of this study was to develop a practical and simple method to produce flaxseed oil emulsion with FOS to increase its value developing new n-3 fatty acid products for functional food and nutraceutical applications. The flaxseed oil-FOS emulsion is less readily oxidized than flaxseed oil itself. These results suggest that flaxseed oil-FOS emulsion may increase utilization of flaxseed oil in aqueous food systems and could supply n-3 fatty acids to the consumers who require them.

This study was carried out to examine the effects of deep-fat frying and microwaving on various physicochemical parameters and sensory characteristics of potato chips. The moisture content of deep-fat fried potato chips was found to decrease faster than that of microwaved chips during the cooking process. The fat content of the deep-fat fried potato chips increased with increasing frying time, while that of microwaved chips changed little. Microwaving was found to increase the hardness and lower the acrylamide content of the chips. Microwaving also resulted in chips with a lower browning index and a lighter color than deep-fat fried chips. Although deep-fat fried chips were found to be superior in terms of appearance, color, and overall acceptability, no significant differences were determined in the taste and crispiness between deepfat fried and microwaved potato chips. Our findings indicate that microwaving as a cooking method has the potential to yield potato chips with low acrylamide levels, low fat content, and a desirable texture. Microwaving can therefore be considered a suitable method of preparing potato chips for modern people who consume excessive fats and oils and are interested in healthier and high-quality products.

Kefir, which originates in the Caucasian mountains, is a cultured milk beverage produced by a combination of acidic and alcoholic fermentation. Kefir products are commonly used as food vehicles to deliver health-promoting materials including kefran and lactic acid bacteria to consumers. The aim of this study was to develop a freeze-dried starter culture without yeast and assess the suitability of kefir-like dairy products for the growth of lactic acid bacteria and the acidification of milk. Pasteurized whole milk (SNF 8.5%) stored at 25℃ was aseptically inoculated with starter cultures (0.002% w/v); it was kept at 25℃ until the pH attained a value of 4.6. Ten grams of the kefir-like product sample was diluted with 90 mL of 0.15% peptone water diluent in a milk dilution bottle, followed by uniform mixing for 1 min. Viable cells of Lactobacillus species were enumerated on modified-MRS agar (pH 5.2), with incubation at 37℃ for 48 h. Viable cells of Lactococcus species were enumerated on M17-lactose agar, with incubation at 32℃ for 48 h. The pH attained a value of 4.6 after fermentation for 9 h 30 min (Starter 1), 9 h 45 min (Starter 2), and 12 h (Starter 3). The viable cell count of Lactobacillus sp. and Lactococcus sp. was initially 10 5 ∼10 6 CFU/g; it increased significantly to 10 9 CFU/g after 12 h of incubation. During the storage of the kefir-like products at 4℃ for 1 4 days, the total viable cell numbers were unchanged, but the pH decreased slightly. The consistency of the kefir products increased gradually during the storage. The organoleptic properties of the kefir products fermented using the new starter culture are more desirable than those of commercial kefir. These results suggest that the newly developed starter culture without yeast could be suitable for kefir fermentation.