Effects of fish oil-enrichment of spreadable fats on their quality and nutritional value
2001
Kolankowski, W. | Swiderski, F. | Berger, S. (Warsaw Agricultural University (Poland). Dept. of Dietetics and Functional Foods)
The aim of the study was to establish sensory and nutritionally acceptable enrichment level of low calories spreadable fats (soft margarine and mix of butter and vegetable oil) with omega-3 eicosapenta- and docosahexaenoic acids (EPA, DHA) by addition of fish oil preparations (ROPUFA - 30 percent EPA, DHA and MARITEX - 10 percent) and evaluation of enriched spreads stability (sensory and chemical) during storage. It was shown that tested spreadable fats might be enriched up to 1 percent EPA, DHA (i.e 3 percent ROPUFA, 8 percent MARITEX), that had no significant influence on sensory acceptability. Both used fish oils exerted similar influence on fats quality. Enriched mix of butter and vegetable oil and margarine may be stored up to 3 and 9 weeks respectively without significant decrease of quality
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