Effect of Supplementation of Flaxseed Oil on Physicochemical and Sensory Properties of Lactose Hydrolyzed Kulfi


Authors : Elizabeth Thomas, Dr. H. M. Jayaprakasha.

Volume/Issue : Volume 4 - 2019, Issue 2 - February

Google Scholar : https://goo.gl/DF9R4u

Scribd : https://goo.gl/rKHY2n

Thomson Reuters ResearcherID : https://goo.gl/KTXLC3

In kulfi prepared with 70 % lactose hydrolyzed milk added with 7.8 % sugar and 2 % oat flour, flaxseed oil (0.5, 1 and 1.5 per cent) was separately incorporated in order to enrich ω3 fatty acid (Alpha Linolenic Acid) to kulfi. The effect of flaxseed oil on chemical composition, sensory attributes and physical properties such as melting rate and penetration value were studied separately. As the level of flaxseed oil increased from 0 to 1.5 % the fat content, melting rate and penetration values increased whereas specific gravity and sensory evaluation scores decreased significantly. 70 per cent lactose hydrolyzed kulfi with 1 per cent flaxseed oil was found better in physico-chemical and sensory attributes.

Keywords : Kulfi, flaxseed oil, ω3 fatty acid, l physicochemical and sensory properties.

CALL FOR PAPERS


Paper Submission Last Date
31 - December - 2021

Paper Review Notification
In 1-2 Days

Paper Publishing
In 2-3 Days

Never miss an update from Papermashup

Get notified about the latest tutorials and downloads.

Subscribe by Email

Get alerts directly into your inbox after each post and stay updated.
Subscribe
OR

Subscribe by RSS

Add our RSS to your feedreader to get regular updates from us.
Subscribe