Many consumers want to increase their intake of heart-healthy n-3 fatty acids, found naturally in fish and fish products, but find it difficult to consume the levels recommended by the American Heart Association.
Scientists at Virginia Tech have demonstrated that it may be possible to achieve the suggested daily intake in a single serving of a savory-flavored yogurt, providing an easily incorporated dietary source for these valuable fatty acids. Their work is detailed in the April issue of the Journal of Dairy Science®.
"The international popularity of yogurt and the health-promoting properties associated with probiotics, minerals, vitamins, and milk proteins suggest yogurt could be an excellent vehicle for the delivery of n-3 fatty acids," says lead author Susan E. Duncan, PhD, Professor and Director of the Macromolecular Interfaces with Life Sciences Program, Food Science and Technology, Virginia Tech. "Recent innovations in exotic yogurt flavors provide innovation opportunities. We tested different levels of fish oil in a savory chili and lime flavored yogurt, and found that a 1% concentration of fish oil, which provides more than the suggested daily intake, could be acceptable to a large proportion of the general population, and have a potential market among health- and nutrition-conscious consumers."
In a preliminary study, tasters could not differentiate between low levels of fish and butter oils in unflavored yogurt, but they could discern yogurt flavored with oxidized fish oil, which has a strong fishy taste. A second panel underwent 6 hours of training so that they could accurately describe and measure lime, sweet, heat, acid, and oxidized flavor attributes. They found the fish flavor more pronounced than the lime and acid characteristics in a chili-lime flavored yogurt fortified with 1% oxidized fish oil, compared with yogurts containing .43% or 1% fresh fish oil. The oxidized flavor was higher in chili-lime yogurts containing oxidized fish oil and a high level (1%) of fresh fish oil.
In a second study, 100 untrained consumers who were generally nutritionally motivated and aware of the health benefits of n-3 fatty acids evaluated the overall acceptance and flavor acceptance of chili lime yogurt enriched with butter oil or fish oil. Fifty percent of the tested group rated chili-lime flavored yogurt fortified with 1% butter oil or fish oil in the positive end of the scale ("liked extremely" to "neither liked nor disliked"). Thirty-nine percent reported they would be highly likely or likely to consume the chili-lime flavored yogurt on a regular basis. The low overall acceptance of the product by the remaining 50% of the tested group may be attributed to the chili-lime flavor or the lack of sweetness in the product.
These studies demonstrate the potential for consumption of the entire suggested daily intake of n-3 fatty acids in a single serving of savory-flavored yogurt, providing an alternative and easily incorporated dietary source of these heart-healthy fatty acids.
"Innovation of unsweetened, savory flavoring in combination with the powerful health functionality of n-3 fatty acids and dairy components is of interest to a large segment of the health- or nutrition-aware population. A potential market exists for this population," Dr. Duncan concludes.
Verity C. Kerkhoff | EurekAlert!
Study points to new drug target in fight against cancer
19.09.2019 | Rice University
Researchers develop tumour growth roadmap
19.09.2019 | Universität Leipzig
How long the battery of your phone or computer lasts depends on how many lithium ions can be stored in the battery's negative electrode material. If the battery runs out of these ions, it can't generate an electrical current to run a device and ultimately fails.
Materials with a higher lithium ion storage capacity are either too heavy or the wrong shape to replace graphite, the electrode material currently used in...
To process information, photons must interact. However, these tiny packets of light want nothing to do with each other, each passing by without altering the...
Researchers from the Department of Atomically Resolved Dynamics of the Max Planck Institute for the Structure and Dynamics of Matter (MPSD) at the Center for Free-Electron Laser Science in Hamburg, the University of Hamburg and the European Molecular Biology Laboratory (EMBL) outstation in the city have developed a new method to watch biomolecules at work. This method dramatically simplifies starting enzymatic reactions by mixing a cocktail of small amounts of liquids with protein crystals. Determination of the protein structures at different times after mixing can be assembled into a time-lapse sequence that shows the molecular foundations of biology.
The functions of biomolecules are determined by their motions and structural changes. Yet it is a formidable challenge to understand these dynamic motions.
At the International Symposium on Automotive Lighting 2019 (ISAL) in Darmstadt from September 23 to 25, 2019, the Fraunhofer Institute for Organic Electronics, Electron Beam and Plasma Technology FEP, a provider of research and development services in the field of organic electronics, will present OLED light strips of any length with additional functionalities for the first time at booth no. 37.
Almost everyone is familiar with light strips for interior design. LED strips are available by the metre in DIY stores around the corner and are just as often...
Later during this century, around 2060, a paradigm shift in global energy consumption is expected: we will spend more energy for cooling than for heating....
19.09.2019 | Event News
10.09.2019 | Event News
04.09.2019 | Event News
20.09.2019 | Life Sciences
20.09.2019 | Life Sciences
20.09.2019 | Life Sciences