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

WPC: Whey protein concentrate DSC: Differential scanning calorimetry RDA: Recommended dietary allowance. The influence of adding flaxseed oil (2.9–5.1%) and flaxseed–whey protein concentrate (WPC) emulsion (4.8–8.6%) to cream as an omega‐3 fatty acid source was evaluated on the thermal, sensory and...

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Veröffentlicht in:	International journal of dairy technology 2021-02, Vol.74 (1), p.181-191
Hauptverfasser:	Pandule, Vishal S, Sharma, Monika, HC, Devaraja, B, Surendra Nath
Format:	Artikel
Sprache:	eng
Schlagworte:	Butter Calorimetry Chemical properties Diet Differential scanning calorimetry Fatty acids Flaxseed oil Fortification Linolenic acid Magnetic properties NMR Nuclear magnetic resonance Sensory analysis Texture Unsaturated fatty acids Whey Whey protein
Online-Zugang:	Volltext
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