Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids

Generally speaking, the beneficial effects of polyunsaturated fatty acids (PUFA) on health and prevention of diseases have already been demonstrated. However, there is still a gap between the practical consumption of oily fish and the recommended daily intake of PUFAs. As a result, it seems that a rational approach to achieve the needed value is the enrichment of food products where this process may have a significant effect on their tastes. Therefore, in this research the capability of ultrasound (intensity up to 100%) for enrichment of Doogh with PUFAs as well as its influence on rheological and sensorial properties were evaluated. Our results showed that ultrasound was able to homogenize and stabilize ω-3 fatty acid enriched Doogh. Furthermore, the highest sensorial acceptability was seen in Doogh containing 0.25% fish oil. In addition, the most appropriate rheological model for samples containing up to 1% fish oil without thermal treatment and one with thermal pasteurization were Power law and Sisco models, respectively.