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dc.contributor.authorRognlien, Marnieen_US
dc.date.accessioned2014-03-14T21:35:41Z
dc.date.available2014-03-14T21:35:41Z
dc.date.issued2010-04-28en_US
dc.identifier.otheretd-05062010-010844en_US
dc.identifier.urihttp://hdl.handle.net/10919/42511
dc.description.abstractConsumer interest in supplementation with healthy omega-3 fatty acids (Ï 3 FA) has led to increased research in fortification of popular foods with these healthy fats. Yogurt, which is already popular, offers a functional food matrix to fortify with Ï 3 FA. Fish oil, a major source of two important long chain Ï 3 FA eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is an excellent source of Ï 3 FA enrichment into foods but brings problems of oxidation and off-flavors or odors when added to foods. Encapsulation, deodorized fish oil, and flavoring have been investigated to reduce these off-flavors and odors in food products while producing a fish oil-fortified yogurt. Discrimination of butter, fish or oxidized fish oil at 0.5% (wt/wt) levels was investigated in unflavored low-fat (1%) yogurt using untrained panelists (n=31) and sensory triangle tests. Five sensory attributes (lime, sweet, heat, acid, oxidized) were analyzed by experienced sensory panelists (n=12) in chile-lime flavored yogurts with butter, fish or oxidized fish oils added at low (0.43%) and high (1% wt/wt) levels. Analytical analysis for composition, fatty acid profile, and volatile chemistry of the yogurts was conducted. Consumer acceptance of a low-fat (1.5%) chile-lime flavored yogurt enriched with fish oil was investigated using a 9-point hedonic scale (1=â dislike extremelyâ , 9=â like extremelyâ ). Untrained panelists (n=31) were unable to differentiate 0.5% (wt/wt) levels of fish and butter oils in unflavored yogurts but were able to detect oxidized fish oil compared to butter or fish oil under in the same conditions. Experienced panelists (n=12) found significant differences (p<0.05) in lime and acid attributes in chile-lime flavored yogurts containing 1% (wt/wt) oxidized fish oil compared with 0.43 and 1% (wt/wt) butter and fish oil yogurts and 0.43% (wt/wt) oxidized fish oil yogurts. Oxidized attributes were determined as significantly different (p<0.05) by experienced panelists in chile-lime yogurts with 1% (wt/wt) fish oil, 0.43 and 1% (wt/wt) oxidized fish oil added. The acceptance of a fish oil-enriched chile-lime flavored yogurt was neutral (â neither liked nor dislikedâ ) by consumers (n=100) but 44% rated the product â like slightlyâ (6 of 9) or greater. A successful chile-lime flavored yogurt offering a novel savory flavor was formulated from pre-pasteurization addition of fish oil to deliver more than 145 mg DHA+EPA/170 g serving of yogurt.en_US
dc.publisherVirginia Techen_US
dc.relation.haspartRognlien_M_T_2010.pdfen_US
dc.rightsI hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to Virginia Tech or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report.en_US
dc.subjectsensoryen_US
dc.subjectmicroencapsulationen_US
dc.subjectchitosanen_US
dc.subjectflavoren_US
dc.subjectomega-3 fatty aciden_US
dc.subjectyogurten_US
dc.titleYogurt as a Vehicle for Omega-3 Fatty Acid Enrichmenten_US
dc.typeThesisen_US
dc.contributor.departmentFood Science and Technologyen_US
dc.description.degreeMaster of Scienceen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineFood Science and Technologyen_US
dc.contributor.committeechairDuncan, Susan E.en_US
dc.contributor.committeememberO'Keefe, Sean F.en_US
dc.contributor.committeememberEigel, William N. IIIen_US
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-05062010-010844/en_US
dc.date.sdate2010-05-06en_US
dc.date.rdate2010-05-19
dc.date.adate2010-05-19en_US


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