Title page for ETD etd-12212009-104222
|Type of Document
||Moore, Robert Lee
||Antioxidant Protection of an Omega-3 Fatty Acid Fortified Dairy-Based Beverage
||Master of Science
||Food Science and Technology
|Duncan, Susan E.
|Eigel, William N. III
|O'Keefe, Sean F.
- omega-3 fatty acids
|Date of Defense
Skim, butter-derived aqueous phase, anhydrous milk fat, and fish oil were used to
formulate ultra high temperature (UHT) processed extended shelf-life omega-3 fatty acid
fortified dairy-based beverages with fat contents mimicking whole milk (3.25%).
Oxidation of the lipids in the formulated beverages was investigated during storage for 35
days at 4 °C using GC/MS analysis, conjugated diene analysis, and headspace solid phase
micro-extraction GC/MS (SPME-GC/MS) analysis of headspace. Omega-3 fatty acid
fortified dairy-based beverages were produced that mimicked the physical properties of
3.25% fat whole milk. Oxidation resulted in only small changes in omega-3 lipid content
and sensory analysis by an untrained panel indicated that the overall aroma was no
different than that of commercially available UHT processed milk. An omega-3 fatty acid
fortified dairy-based beverage was produced that delivered 440mg of omega-3 fatty acid
per 8oz serving. When consumed daily, the beverage could provide the equivalent
amount of omega-3 fatty acids recommended by the American Heart Association, and the
equivalent amount of omega-3 fatty acids found in two fatty fish meals over the period of
Antioxidants were added to the lipid phase, immediately prior to processing, of
additionally produced formulations to determine if a reduction in omega-3 lipid oxidation
was observed. No overall reduction in oxidation was observed, as indicated by GC/MS
and SPME-GC/MS analysis. Sensory analysis indicated that oxidative aromas increased
during storage for the antioxidant and omega-3 fatty acid fortified dairy-based beverage.
Ascorbyl palmitate was determined to have a pro-oxidative effect on the formulated
omega-3 fortified dairy-based beverages. Antioxidants present in the commercial grade
fish oil used for fortification were effective in controlling oxidation in the formulated
omega-3 fatty acid fortified dairy-based beverages.
|| Approximate Download Time
| 28.8 Modem
|| 56K Modem
|| ISDN (64 Kb)
|| ISDN (128 Kb)
|| Higher-speed Access
If you have questions or technical
problems, please Contact DLA.