Omega‐3 fatty acid‐fortified butter: Preparation and characterisation of textural, sensory, thermal and physico‐chemical properties

The article considers the experience of the Vologda region in the formation of a regional brand on the example of Vologda oil: the history of the product, the features of its production. In order to identify and suppress the circulation of counterfeit and adulterated oil, as well as to ensure the release of a high-quality and safe product, instrumental research methods are considered. The methods presented ensure the innovative development of sustainable food systems.

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“…These data confirm the absence of falsification of the fatty phase of the studied batch of butter by fats of non-dairy origin [7][8][9].…”

Section: The Name Of Indicatorssupporting

confidence: 84%

Instrumental research methods in sustainable food production as the guarantor of the Vologda Butter brand

Ababkova

Matveeva

Novokshanova

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…The ALA content in the control and fortified butter samples was found to be 0.872 %, 3.149 % (prepared using flaxseed oil) and 3.174 % (prepared using emulsion), respectively as analysed using GC-MS. The fortification not only elevated omega-3 fatty acids content but also improved the spreadability in fortified butter (Pandule et al 2021).…”

Section: Resultsmentioning

confidence: 98%

“…For the preparation of two variants of alpha-linolenic acid fortified butter, flaxseed oil and flaxseed oil emulsion were respectively, added into the cream before ageing (Pandule et al 2021). The butter was packed in 250 g blocks in the polypropylene (PP) cups and stored at 5°C and -18°C for analysis of various temporal changes.…”

Section: Preparation Of Alpha-linolenic Acid Fortified Buttermentioning

confidence: 99%

“…The method of Pandule et al (2021) was followed for fat extraction from butter and preparation of FAME.…”

Section: Determination Of Omega-3 Fatty Acid (Ala) Contentmentioning

confidence: 99%

“…The bioavailability of ALA has reported to be higher through emulsion than pills (McKenna and Kilcast 2003;Couedelo et al 2011). Pandule et al (2021) fortified butter with alpha linolenic acid using flaxseed oil as well as flaxseed oil emulsion. The alpha linolenic acid has increased 3.7 times in fortified butter which can provide nearly 25% of the recommended dietary allowance in one serving.…”

Section: Introductionmentioning

confidence: 99%

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Temporal changes in the physicochemical, textural and sensory attributes of butter fortified with vegetarian source of omega-3 fatty acid

Pandule¹,

Sharma²,

HC³

et al. 2021

IJDS

Self Cite

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Fortification of butter with omega-3 fatty acids and alpha linolenic acid results in higher level of unsaturated fatty acids. This may affect the oxidative stability of butter. Therefore, the present study was conducted to evaluate the impact of storage on the physico-chemical, textural and sensory attributes of the fortified butter samples packed in polypropylene cups and stored at 5 and -18 °C. The samples were analysed for 90 days with an interval of 15 days. During the storage, the samples were analysed for physico-chemical properties, oxidative stability, textural characteristics, sensory characteristics and microbial quality. Control sample showed higher (4.35 h) induction period than samples prepared by adding flaxseed oil (2.36 h) and flaxseed oil emulsion (2.56 h) as studied by rancimat. Peroxide value, free fatty acids and TBA value increased significantly (P<0.05) during storage however, the values were within the acceptable range. The optimized butter samples were examined for storage stability under refrigeration and frozen conditions for 90 days. Firmness, work of shear and yield stress increased slightly during the storage and samples stored at -18ºC showed higher values than refrigerated storage. Even though, overall sensory acceptability decreased significantly (P<0.05) during the storage and the samples stored at -18ºC showed higher score than refrigerated storage; it was still above 7.5 on 9 point hedonic scale. No microbial growth was observed throughout the storage period. Thus, it is concluded that omega-3 fatty acid fortification doesn't adversely affect the storage stability of fortified butter and the butter has good sensorial acceptability and oxidative stability for 90 days of storage period.

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Novel avenue of carotenoids & omega-3 rich carrot waste extract in innovative table spread: optimization (based on texture and sensory) and characterization

Upadhyay,

Kamble,

Tiwari

et al. 2024

Discov Food

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Omega‐3 fatty acid‐fortified butter: Preparation and characterisation of textural, sensory, thermal and physico‐chemical properties

Abstract: WPC: Whey protein concentrate DSC: Differential scanning calorimetry RDA: Recommended dietary allowance.

Cited by 14 publications

References 25 publications

Instrumental research methods in sustainable food production as the guarantor of the Vologda Butter brand

Instrumental research methods in sustainable food production as the guarantor of the Vologda Butter brand

Temporal changes in the physicochemical, textural and sensory attributes of butter fortified with vegetarian source of omega-3 fatty acid

Novel avenue of carotenoids & omega-3 rich carrot waste extract in innovative table spread: optimization (based on texture and sensory) and characterization

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