title: Healthy yogurt fortified with n-3 fatty acids from vegetable sources.
abstract: The concentration of n-3 polyunsaturated fatty acids (PUFA) in yogurt was increased using 5 different vegetable oils obtained from flaxseed, Camelina sativa, raspberry, blackcurrant, and Echium plantagineum. The vegetable oils were added to partially skim milk before lactic fermentation at a concentration adequate enough to cover at least 10% of the recommended daily intake of 2 g/d of α-linolenic acid according to EC regulation no. 432/2012. Microbiological (lactobacilli and streptococci, yeast, and molds), chemical (pH, syneresis, proximate composition, fatty acids, oxidation stability), and sensory evaluations were assessed for all of the fortified yogurts after 0, 7, 14, and 21 d of storage at 4°C. Sensory evaluations were conducted at 21 d of storage at 4°C. Among the yogurts produced, those that were supplemented with flaxseed and blackcurrant oils exhibited the highest α-linolenic acid content (more than 200mg/100 g of yogurt) at the end of storage. The addition of oil did not influence the growth of lactic acid bacteria that were higher than 10(7) cfu/g at 21 d of storage. All of the yogurts were accepted by consumers, except for those supplemented with raspberry and E. plantagineum oils due to the presence of off flavors.
authors.affiliation: Department of Agricultural, Forestry and Food Sciences (DISAFA), Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy. Electronic address: barbara.dalbello@unito.it.
authors.forename: B
authors.initials: B
authors.lastname: Dal Bello
authors.affiliation: University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra (CN), Italy.
authors.forename: L
authors.initials: L
authors.lastname: Torri
authors.affiliation: University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra (CN), Italy; Department of Agricultural, Food and Forestry System Management, University of Florence, via Donizetti 6, 51144 Firenze, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Piochi
authors.affiliation: Department of Agricultural, Forestry and Food Sciences (DISAFA), Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy.
authors.forename: G
authors.initials: G
authors.lastname: Zeppa
mesh_terms: D000818:Animals; D003258:Consumer Behavior; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D005285:Fermentation; D005421:Flavoring Agents / Q000032:analysis; D005527:Food, Fortified / Q000032:analysis*; D055951:Functional Food; D006293:Health Promotion; D006801:Humans; D007778:Lactobacillus; D008892:Milk / Q000737:chemistry; D010938:Plant Oils; D013649:Taste; D014675:Vegetables / Q000737:chemistry*; D015014:Yogurt / Q000032:analysis* / Q000382:microbiology; D017962:alpha-Linolenic Acid / Q000032:analysis
chemical_list: D015525:Fatty Acids, Omega-3; D005421:Flavoring Agents; D010938:Plant Oils; D017962:alpha-Linolenic Acid
keywords: consumer acceptability; healthy benefit; n-3 α-linolenic acid; vegetable oil; yogurt