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Background: In the manufacturing of set yoghurt, after reaching 4.6 pH, post fermentation cooling is applied to stop the bacterial activity. Depending upon the required textural and flavor attributes, one phase and two phase cooling patterns are accordingly selected. In one phase cooling, temperature of the yoghurt is rapidly decreased below 10 °C using blast freezing and then it is gradually dropped to 4-5 °C. In two phase cooling, temperature of yogurt is rapidly decreased to less than 20 °C and then it is gradually decreased to 4-5 °C. These cooling phases have a significant impact on textural and flavor perspectives of yoghurt. It is necessary to study the impact of industrially adopted cooling patterns on fatty acid profile, antioxidant characteristics, lipid oxidation and sensory characteristics of cow and buffalo milk set yoghurt. Methods: This experiment was organized in a completely randomized design and every treatment was replicated five times to minimize the variation. Whole cow and buffalo milk without any standardization were converted to set yoghurt (400 g cups) using Strepotococcus thermophillus and Lactobacillus bulgaricus as starter bacteria. After reaching 4.6 pH, cow and buffalo yoghurt samples were exposed to three different cooling patterns. In first trial, samples of cow and buffalo yoghurt were cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another hr. (T1). In second trial, samples were cooled from 43 °C to 18 °C in 1 hr. and finally cooled down to 4-5 °C in another 1 h. (T2). In third trial, samples were cooled from 43 °C to 4-5 °C in 2 h (T1). Alteration in fatty acid profile, total antioxidant capacity, reducing power, free fatty acids, peroxide value, conjugated dienes, vitamin A, E, color and flavor of cow and buffalo yoghurt samples were assessed for 20 days at the frequency of 10 days. Results: All the three cooling patterns had a non-significant effect on compositional attributes of yoghurt. Buffalo milk yogurt had higher percentage of fat, protein and total solids than yoghurt prepared from cow milk (p < 0.05). At zero day, DPPH free radical scavenging activity of T2 and T3 was significantly higher than T1. This may be due to the longer exposure of T1 at relatively higher temperature than T2 and T3. Effect of storage period up to 10 days was non-significant in T2 and T3. Reducing power of cow and buffalo milk yoghurt was also significantly affected by the cooling patterns applied. Reducing power of T2 and T3 was considerably higher than T1 (p < 0.05). At zero-day, total antioxidant capacity of cow and buffalo milk yoghurt in T3 was 42.6 and 61.4%, respectively. At zero day, total antioxidant capacity of T2 and T3 was significantly higher than T1. Effect of storage on total antioxidant capacity of T2 and T3 remained non-significant till 10 days of storage. At zero day, the impact of cooling patterns on fatty acid profile of T1, T2 and T3 was non-significant, whereas, storage period had a marked impact on fatty acid profile. After 10 days, T1 was considerably different in fatty acids from T2 and T3. After 10 days of storage of cow milk yoghurt in T1, concentration of C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C18:0, C18:1 and C18:2 decreased by 0.1, 0.11, 0.09, 0.07, 0.21, 0.38, 0.28, 0.27, 0.44 and 0.06%, respectively. Cow milk yoghurt in T1 after 10 days of storage, concentration of C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C18:0, C18:1 and C18:2 decreased by 0.07, 0.15, 0.04, 0.17, 0.20, 0.34, 0.27, 0.36 and 0.04%, respectively. After 10 days of storage in T2 and T3, loss of fatty acids was 1.2 and 3.61% from C4:0 to C10:0, respectively. Milk type had no effect on peroxide value of yoghurt. Cooling of cow and buffalo yoghurt from 43 °C to 25 °C had a pronounced effect on peroxide value. At zero day, peroxide values of cow and buffalo yoghurt in T1 were 0.32 and 0.33 (MeqO2/kg). At zero day, peroxide value of cow and buffalo yoghurt in T2 were 0.24 and 0.26 (MeqO2/kg). At zero day, peroxide value cow and buffalo yoghurt in T3 were 0.23 and 0.25 (MeqO2/kg). Cooling patterns i.e. from 43 °C to 25, 18 and 5 °C (T1, T2 and T3) had a significant effect on the amount of vitamin A and E. Concentration of vitamin A and E in T1 were significantly less than T2 and T3. Cooling patterns had a significant effect on texture, T1 had a thick texture with higher viscosity as compared to T2 and T3. Thickness of yoghurt was in the order of T1 > T2 > T3 with no difference in color and flavor score till 10 days of storage. Conclusion: Results of current investigation indicated that milk type and post fermentation cooling patterns had a pronounced effect on antioxidant characteristics, fatty acid profile, lipid oxidation and textural characteristics of yoghurt. Buffalo milk based yoghurt had more fat, protein, higher antioxidant capacity and vitamin content. Antioxidant and sensory characteristics of T1 were optimum till 10 days of storage. [ABSTRACT FROM AUTHOR]

Background: Ω-3 fatty acids perform several therapeutic functions in the body, however, their applications are limited due to the inferior oxidative stability. To improve the oxidative stability and release properties of Ω-3 fatty acids, microencapsulation is performed. Butter is a good source of fat-soluble vitamins and antioxidant systems however, it is not a good source of Ω-3 fatty acids. Supplementation of butter with microcapsules of vegetable oils rich in Ω-3 fatty acids is not reported in literature. Methods: Microcapsules of chia oil (MCO) were prepared using chitosan as encapsulating material by spray drying at lower temperature. Unsalted butter prepared from cultured cream using Lactococcus lactis ssp. Lactis at 21 °C for 16 Hrs. Cream was churned at 12 °C and microcapsules of chia oil were added to the butter during the working stage at four different concentrations i.e. 2, 4, 6 and 8% (T1, T2, T3 and T4, respectively). Butter without supplementation of MCO were kept as control. Butter samples were stored for 90 days at -10 °C. Butter composition, antioxidant capacity, fatty acid profile, induction period, free fatty acids, peroxide value and sensory evaluation were performed at 0, 45 and 90 days of storage. Results: Addition of MCO in butter did not have any effect on standards of identity of butter. Microencapsulation had no effect on fatty acid profile of microcapsules of chia oil. Concentration of alpha-linolenic acid (ALA) in control, T1, T2, T3 and T4 were 0.49, 4.29, 8.41, 13.21 and 17.44%, respectively. Concentration of ALA in fresh and 90 days stored butter samples were 17.44 and 17.11%, respectively. After 90 days of storage, loss of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) were 0.07%, 0.05 and 0.03%, respectively. At 0, 45 and 90 days of storage, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity of free chia oil was 39.81, 71.22 and 62.18%, respectively. However, microcapsules of chia oil had superior antioxidant activity. DPPH free radical scavenging activity of microcapsules at 0, 45 and 90 days of storage was 36.51, 36.43 and 35.96%, respectively (p > 0.05). Total antioxidant capacity of microcapsules at 0, 45 and 90 days of storage was 70.53, 69.88 and 68.52%, respectively (p > 0.05). It was recorded that induction period of free chia oil and microcapsules was only 2.86 h and 8.55 h. Among the butter samples, control revealed the lowest induction period. While, induction period of experimental samples was not different from each other. Peroxide value and free fatty acids of the butter samples at the end of storage period (90 days) was less than the European Union standards limit (10MeqO2/kg and 0.2%). Sensory characteristics of experimental samples were similar to the control. MCO can be added in butter to improve its functional value. Conclusion: Concentration of Ω-3 fatty acids in butter up to 8% can be increased through microcapsules of chia oil with reasonable oxidative stability and no effect on sensory characteristics. [ABSTRACT FROM AUTHOR]

Background: Among the dietary lipids, milk fat is most complicated as it contains more than one hundred types of fatty acids and several triglycerides. Huge versatility in triglyceride and fatty composition makes it possible to convert milk fat into various fractions on the basis of melting characteristics. Functional properties of milk fat can be increased by converting it into different fractions. After cow milk, buffalo milk is the second largest source of milk and chemical characteristics of buffalo milk fat has been studied in a limited fashion. The main mandate was determination of triglyceride, fatty acid profile and antioxidant characteristics of low melting point fractions of buffalo milk fat for increased industrial applications. Methods: Buffalo milk fat (cream) was fractionated at three different temperatures i.e. 25, 15 and 10 °C by dry fractionation technique and packaged in 250 ml amber glass bottles and stored at ambient temperature for 90 days. The fraction of milk fat harvested at 25, 15 and 10 °C were declared as LMPF-25, LMPF-15 and LMPF-10. Unmodified milk fat was used as control (PBMF). Low melting point fractions were analyzed for triglyceride composition, fatty acid profile, total phenolic contents, DPPH free radicals scavenging activity, reducing power, free fatty acids, peroxide value, iodine value and conjugated dienes at 0, 45 and 90 days of storage. Results: In LMPF-10, concentrations of C36, C38, C40, and C42 were 2.58, 3.68, 6.49 and 3.85% lower than PBMF. In LMPF-25, concentrations of C44, C46, C48, C50, C52 and C54 were 0.71, 1.15, 2.53, 4.8, 0.39 and 2.39% higher than PBMF. In LMPF-15, concentrations of C44, C46, C48, C50, C52 and C54 were 2.45, 4.2, 3.47, 5.92, 2.38 and 3.16% higher than PBMF. In LMPF-10, concentrations of C44, C46, C48, C50, C52 and C54 were 2.8, 5.6, 5.37, 7.81, 3.81 and 4.45% higher than PBMF. LMPF-25, LMPF-15 and LMPF-10 had higher concentration of unsaturated fatty acids as compared PBMF. Total phenolic contents of buffalo milk fat and its fractions were in the order of LMPF-10 > LMPF-15, LMPF-25 > PBMF. Storage period of 45 days had a non-significant effect on total flavonoid content. 2, 2-Diphenyl-1-picrylhydrazyl free radical scavenging activity (DPPH) free radical scavenging activity of LMP-25, LMPF-15 and LMPF-10 were 4.8, 13.11 and 25.79% higher than PBMF. Reducing power of PBMF, LMPF-25, LMPF-15 and LMPF-10 were 22.81, 28.47, 37.51 and 48.14, respectively. Estimation of free fatty acids after the 90 days of storage duration, no significant difference was found in content of free fatty acids in unmodified milk fat and low melting point fractions. Testing of peroxide value in 90 days old samples showed that peroxide value of PBMF, LMPF-25, LMPF-15 and LMPF-10 was 0.54, 0.98, 1.46 and 2.22 (MeqO2/kg), respectively. Storage period up to 45 days had a non-significant effect on anisidine value, iodine value and conjugated dienes. Conclusion: Low melting point fractions of buffalo milk fat had higher concentration of unsaturated fatty acids and more antioxidant capacity than unmodified milk fat with reasonable storage stability. [ABSTRACT FROM AUTHOR]

In this study, five different types of fish burgers were produced using 80% ground fish meat, 10% lipid, 6% spices mixture and 4% water. Burgers (5 mm thickness and 90 g weight) were produced using 100% fish oil (control), 75% fish oil and 25% mango kernel oil (MKO) (T1), 50% fish oil and 50% MKO (T2), 25% fish oil and 75% MKO (T3), 0% fish oil and 100% MKO (T4). Burgers were packaged in polyethylene bags and stored at −16 to −18°C for 90 days. The mangiferin, quercetin, catechin, chlorogenic and caffeic acid in MKO were 1381, 87, 512, and 973 mg/100 g. Total antioxidant capacity of control, T1, T2, T3, and T4 were 18.97, 31.47, 47.69, 65.37, and 78.82%. GC-MS analysis showed that ALA, EPA, and DHA) in T2 were 0.85, 3.62, and 4.19%. In controlled storage, loss of ALA, EPA, and DHA was 55, 14, and 11%. At T2 concentration, antioxidant compounds of MKO significantly altered the lipid oxidation in burgers. After storage in T2, loss of ALA, EPA, and DHA was 3.6, 1.98, and 1.71%. POV of 90 days stored control, T1, T2, T3, and T4 was 3.42, 1.55, 0.63, 0.41, and 0.31 (MeqO2/kg). Induction period of fish oil, MKO, in all levels was 2.45, 64.28, 7.33, 13.42, 18.39, and 62.84 hrs. Color flavor and texture score of 90 days stored T2 was 91, 90, and 86% of total score. MKO and fish oil can be used at 50:50 concentrations to formulate fish burgers of acceptable sensory properties. [ABSTRACT FROM AUTHOR]