Studying effect of omega-3 extracted of Linseed oil on physicochemical properties of functional milk chocolate
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Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:
In recent years, the consumers and producers’ interest and demand for functional food products has been on the rise. The increase in cardiovascular diseases and cancer has been attributed to inappropriate food diet and poor nutrition. Chocolate is a product containing a great deal of fat and energy. In order to improve the nutritional value of this product and to assist human health, the addition of unsaturated flaxseed fatty acids to chocolate has been studied. In this research, Omega-3 has been added in 4 levels of 8, 12, 16, 20 gm to 100 gm of chocolate and all the properties have been compared to the control lacking Omega-3. Then the amount of fat content, sugar content, moisture, ash, iodine value, peroxide value, apparent viscosity, Rheological properties, sensory auditing and microbiological analysis were investigated. The chemical tests’ results revealed a meaningful increase in the fat content of all samples that it rose from 37.7 % in the control to 43.3 % in the sample containing 20 gm of Omega-3. Statistically, the moisture amount faced a meaningful fall which reached 0.16 % from 0.37 %. Moreover, the iodine value had a significant rise that increased from 33.73 to 37.6 while the percentage of sugar content, ash and peroxide value almost remained unchanged. the desirability of the first and second treatments were assessed higher by auditors. Finally, all treatments are within the standard range in terms of microbiological assessments.
Language:
Persian
Published:
Food Science and Technology, Volume:15 Issue: 6, 2018
Pages:
183 to 190
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