| Title |
Rauginto pieno, pagausinto omega-3 riebalų rūgštimis, technologijos parametrų patikslinimas / |
| Translation of Title |
Enrichment of cultured milk with omega-3 fatty acids. |
| Another Title |
Обоснование технологии производства простокваши, обогащенной жирными кислотами омега-3. |
| Authors |
Liutkevičius, Algirdas ; Narkevičius, Raimondas ; Zaborskienė, Gintarė ; Speičienė, Vilma ; Mieželienė, Aldona |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи : mokslo darbai / Kauno technologijos universiteto Maisto institutas.. Kaunas : KTU Maisto institutas. 2007, T. 41, nr. 1, p. 36-45.. ISSN 1392-0227 |
| Keywords [eng] |
Omega-3 fatty acids ; Cultured milk ; Flaxseed oil |
| Abstract [eng] |
The effect of the technological process parameters on the qualitative and quantitative composition of omega-3 fatty acids in cultured milk was investigated. The physico-chemical, microbiological and sensory characteristics of cultured milk enriched with flaxseed oil and changes in these characteristics were studied. It was established that heat treatment usually used in producing cultured milk (85–95 ºC/5 min) and in milk fermentation process did not cause quantitative changes of α-linolenic acid. The enrichment of milk with 0.3 % of flaxseed oil had no effect on milk fermentation process. The sensory characteristics of the cultured milk with and without flaxseed oil were similar. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2007 |
