title: Omega-3-Fortified Lipid-Based Nutrient Supplement: Development, Characterization, and Consumer Acceptability.
abstract: Incorporation of omega-3 polyunsaturated fatty acid (PUFA) sources to lipid-based nutrition supplement (LNS) formulations for undernourished populations presents a challenge due to reduced shelf life and poor consumer acceptability.
  
  
  
  To systematically develop an omega-3-fortified LNS formulation, using flaxseed oil (FO), by optimizing its processing stability and evaluating its sensory acceptance.
  
  
  
  LNS formulations were formulated to yield approximately 452 kcal, 13.2 g of protein, 30 g of fat, and 53 g of carbohydrates per 100 g. Response surface methodology (RSM) with 4-factor-3-level: omega-3 fatty acid source (FO; 0%-10%), antioxidant (ascorbyl palmitate: 0.0%-0.03%), emulsifier (soy lecithin: 0.5%-1.5%), and storage time (0-6 months at 40°C) was used to optimize LNS's functionality and storage stability. Factor effects were evaluated for peroxide value, oil separation, water activity, moisture content, hardness, and vitamin C content of the samples. Consumer acceptability was assessed using a 9-point hedonic scale.
  
  
  
  After 6 months of accelerated storage, the addition of FO to LNS formula resulted in increased peroxide values (7.75 mEq/kg fat) and lipid separation and a reduction in vitamin C and water activity. Optimal levels to maximize storage time and FO and minimize oxidation were 0.02% antioxidant, 1.5% emulsifier, and 4.9% FO. Indian women and students accepted LNS formulations with or without FO similar to other commercial supplements.
  
  
  
  An LNS containing FO with improved omega-6/omega-3 PUFA ratio was successfully formulated with staple Indian ingredients and optimized for storage stability using RSM.
authors.affiliation: 1 Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL, USA.
authors.forename: Shashank
authors.initials: S
authors.lastname: Gaur
authors.affiliation: 1 Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL, USA.
authors.forename: Elizabeth M
authors.initials: EM
authors.lastname: Sloffer
authors.affiliation: 2 Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat, India.
authors.forename: Ankur
authors.initials: A
authors.lastname: Ojha
authors.affiliation: 2 Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat, India.
authors.forename: Falguni
authors.initials: F
authors.lastname: Patra
authors.affiliation: 2 Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat, India.
authors.forename: Dharmendra
authors.initials: D
authors.lastname: Shukla
authors.affiliation: 1 Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL, USA.
authors.forename: Nicki J
authors.initials: NJ
authors.lastname: Engeseth
authors.affiliation: 2 Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat, India.
authors.forename: Pramthesh R
authors.initials: PR
authors.lastname: Patel
authors.affiliation: 1 Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL, USA.
authors.forename: Juan E
authors.initials: JE
authors.lastname: Andrade
mesh_terms: D000328:Adult; D000975:Antioxidants / Q000737:chemistry; D001205:Ascorbic Acid / Q000031:analogs & derivatives / Q000737:chemistry; D003258:Consumer Behavior; D004041:Dietary Fats / Q000008:administration & dosage* / Q000032:analysis; D019587:Dietary Supplements / Q000032:analysis; D045703:Emulsifying Agents / Q000737:chemistry; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage* / Q000032:analysis; D018857:Food Packaging; D005518:Food Preferences; D005520:Food Preservatives / Q000737:chemistry; D063427:Food Quality; D061353:Food Storage; D006244:Hardness; D006801:Humans; D007194:India; D054709:Lecithins / Q000737:chemistry; D008043:Linseed Oil / Q000008:administration & dosage / Q000737:chemistry; D044342:Malnutrition / Q000178:diet therapy; D009753:Nutritive Value; D010084:Oxidation-Reduction
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D045703:Emulsifying Agents; D015525:Fatty Acids, Omega-3; D005520:Food Preservatives; D054709:Lecithins; D008043:Linseed Oil; D001205:Ascorbic Acid; C031226:6-O-palmitoylascorbic acid
keywords: India; LNS; flaxseed oil; lipid-based nutrition supplement; response surface methodology; storage stability