Kintadjaja, Samantha and Permana, Tabligh and Sutanto, Hery (2020) A Review on the Effect of Omega-3 Fortification to the Quality Properties of Dairy Product. Bachelor thesis, Swiss German University.
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Abstract
Lack of omega-3 fatty acids can be bad for health. Even so, the majority of people in the world lack omega-3 intakes. Omega-3 fatty acids fortification is needed to meet the daily intake of omega-3. Dairy products are very suitable for fortification with omega-3 fatty acids because they are widely consumed around the world by all ages. Dairy products that are most commonly fortified are milk, yogurt, and cheese. But fortification of omega-3 fatty acids into the can cause negative effects on the acceptance of the product. Because omega-3 fatty acids have a distinctive odor and flavor and are not preferred. Besides sensory acceptance, other parameters such as characteristic and physicochemical properties are also affected. Omega-3 fatty acids fortification can have a negative effect on fortified products. But the processing of dairy products can also have a negative effect on the stability of omega-3 fatty acids because they are easily oxidized when exposed to heat, light and oxygen. This paper will also discuss the effects of adding flavor to fortified dairy products with omega-3 fatty acids.
| Item Type: | Thesis (Bachelor) |
|---|---|
| Uncontrolled Keywords: | Omega-3 Fatty Acids; Fortification; Dairy Product; Quality Properties; Sensory Quality; Stability |
| Subjects: | Q Science > QP Physiology > QP141 Nutrition T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Faisal Ifzaldi |
| Date Deposited: | 02 Nov 2020 14:04 |
| Last Modified: | 02 Nov 2020 14:04 |
| URI: | http://repository.sgu.ac.id/id/eprint/1856 |
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