Effect of Supplementation of Flaxseed Oil on Physicochemical and Sensory Properties of Lactose Hydrolyzed Kulfi

Authors : Elizabeth Thomas, Dr. H. M. Jayaprakasha.

Volume/Issue : Volume 4 - 2019, Issue 2 - February

Google Scholar : https://goo.gl/DF9R4u

Scribd : https://goo.gl/rKHY2n

Thomson Reuters ResearcherID : https://goo.gl/KTXLC3

In kulfi prepared with 70 % lactose hydrolyzed milk added with 7.8 % sugar and 2 % oat flour, flaxseed oil (0.5, 1 and 1.5 per cent) was separately incorporated in order to enrich ω3 fatty acid (Alpha Linolenic Acid) to kulfi. The effect of flaxseed oil on chemical composition, sensory attributes and physical properties such as melting rate and penetration value were studied separately. As the level of flaxseed oil increased from 0 to 1.5 % the fat content, melting rate and penetration values increased whereas specific gravity and sensory evaluation scores decreased significantly. 70 per cent lactose hydrolyzed kulfi with 1 per cent flaxseed oil was found better in physico-chemical and sensory attributes.

Keywords : Kulfi, flaxseed oil, ω3 fatty acid, l physicochemical and sensory properties.


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29 - February - 2024

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