Chia seed oil (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Salvia ...Chia seed oil (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Salvia </span><span style="font-family:Verdana;">hispanica</span></span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> L.) contains polyunsaturated omega-3 fatty acids and natural antioxidants that have many health effects. Consequently, the chief purpose of the present study was the outcome of various attentiveness of chia seed oil on </span><span style="font-family:Verdana;">quality</span><span style="font-family:Verdana;"> and sensory evaluation of ice milk. In treatments T</span><sub><span style="font-family:Verdana;">1</span></sub><span style="font-family:Verdana;">, T</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">, T</span><sub><span style="font-family:Verdana;">3</span></sub><span style="font-family:Verdana;">, and T</span><sub><span style="font-family:Verdana;">4</span></sub><span style="font-family:Verdana;">, the milk fat was moderately swapped with chia seed oil at 10%, 20%, 30%, and 40%, respectively, and compared with the control treatment (100% </span><span style="font-family:Verdana;">milk fat</span><span style="font-family:Verdana;">). All treatments were stored at </span></span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">18</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C for 30 days. Samples were analyzed fortnightly and monthly to determine the shelf life during the storage period by acidity and peroxide value. Physicochemical properties of fatty acids, total polyphenols, and total flavonoids of chia seed oil and ice milk samples were determined. Also, the overrun and sensory evaluation of ice milk samples were studied. Results indicated an increase in the absorption of omega-3 fatty acids (linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoic “in the samples of” ice milk supplemented with chia seed oil compared with control. Furthermore, there has been an increase in natural antioxidants (total phenolic and total flavonoid contents) levels in the supplemented ice milk samples as compared to control. Furthermore, an increase in the shelf life of the supplemented ice milk samples was also noticed. Generally, fortification of ice milk with chia seed oil increased the concentration of omega-3 fatty acids and also improved the antioxidant properties of ice milk.展开更多
Fatty acid composition and triacylglycerols(TAG)profile of chia seed oil were determined.The main fatty acids present in the tested oil wereα-linolenic acid(Ln,61.1%)>linoleic acid(L,16.6%)>palmitic acid(P,6.7%...Fatty acid composition and triacylglycerols(TAG)profile of chia seed oil were determined.The main fatty acids present in the tested oil wereα-linolenic acid(Ln,61.1%)>linoleic acid(L,16.6%)>palmitic acid(P,6.7%)>oleic acid(O,6.0%)>stearic acid(S,3.2%).Five major triacylglycerols in chia oil were LnLnLn,LnLLn,LnLnP,LnOLn,and LLLn and these contributed more than 76%to the total.The oxidative stability under autoxidative and photooxidative conditions before and after the removal of their minor components was also determined.In addition,tocols,chlorophylls and carotenoids were measured in the oil.Oil samples were stripped of their minor components by using a facile silicic acid and charcoal in one pot rather than in a column.Storage under Schaal oven condition and photooxidation were also monitored for both crude oil(non-stripped)and stripped oil using stationary phase material.Total tocopherol contents were in the order ofβ−/γ-282.68,δ-47.44,andα-tocopherols 10.94 mg/kg of oil.Stripping removed all the minor components including tocopherols,chlorophylls and carotenoids.Oxidative stability of the tested seed oil was primarily affected by its composition of fatty acids,triacylglycerols,minor components,and storage conditions.展开更多
为了降低奇亚籽油中不饱和脂肪酸的氧化程度,增强其抗氧化性能,以大豆分离蛋白(soy protein isolate,SPI)和麦芽糊精(maltodextrin,MD)为壁材、奇亚籽油为芯材、单硬脂酸甘油酯和蔗糖脂肪酸酯为乳化剂,利用喷雾干燥技术制备奇亚籽油微胶...为了降低奇亚籽油中不饱和脂肪酸的氧化程度,增强其抗氧化性能,以大豆分离蛋白(soy protein isolate,SPI)和麦芽糊精(maltodextrin,MD)为壁材、奇亚籽油为芯材、单硬脂酸甘油酯和蔗糖脂肪酸酯为乳化剂,利用喷雾干燥技术制备奇亚籽油微胶囊,以微胶囊包埋率作为评价指标,优化包埋工艺。优化后的奇亚籽油微胶囊制备工艺为:m(芯材)∶m(壁材)=1∶3,m(SPI)∶m(MD)=1∶2,乳化剂添加量1.0%(质量分数),固形物质量分数为30%,制得的微胶囊呈球形,分布均匀,包埋率达到93.79%,含水率为1.33%。产品具有一定的热稳定性,能够应对常规的食品加工过程,拓宽了奇亚籽油的应用范围,具有应用在酸奶、烘焙产品或功能食品中的可行性。展开更多
文摘Chia seed oil (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Salvia </span><span style="font-family:Verdana;">hispanica</span></span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> L.) contains polyunsaturated omega-3 fatty acids and natural antioxidants that have many health effects. Consequently, the chief purpose of the present study was the outcome of various attentiveness of chia seed oil on </span><span style="font-family:Verdana;">quality</span><span style="font-family:Verdana;"> and sensory evaluation of ice milk. In treatments T</span><sub><span style="font-family:Verdana;">1</span></sub><span style="font-family:Verdana;">, T</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">, T</span><sub><span style="font-family:Verdana;">3</span></sub><span style="font-family:Verdana;">, and T</span><sub><span style="font-family:Verdana;">4</span></sub><span style="font-family:Verdana;">, the milk fat was moderately swapped with chia seed oil at 10%, 20%, 30%, and 40%, respectively, and compared with the control treatment (100% </span><span style="font-family:Verdana;">milk fat</span><span style="font-family:Verdana;">). All treatments were stored at </span></span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">18</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C for 30 days. Samples were analyzed fortnightly and monthly to determine the shelf life during the storage period by acidity and peroxide value. Physicochemical properties of fatty acids, total polyphenols, and total flavonoids of chia seed oil and ice milk samples were determined. Also, the overrun and sensory evaluation of ice milk samples were studied. Results indicated an increase in the absorption of omega-3 fatty acids (linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoic “in the samples of” ice milk supplemented with chia seed oil compared with control. Furthermore, there has been an increase in natural antioxidants (total phenolic and total flavonoid contents) levels in the supplemented ice milk samples as compared to control. Furthermore, an increase in the shelf life of the supplemented ice milk samples was also noticed. Generally, fortification of ice milk with chia seed oil increased the concentration of omega-3 fatty acids and also improved the antioxidant properties of ice milk.
文摘Fatty acid composition and triacylglycerols(TAG)profile of chia seed oil were determined.The main fatty acids present in the tested oil wereα-linolenic acid(Ln,61.1%)>linoleic acid(L,16.6%)>palmitic acid(P,6.7%)>oleic acid(O,6.0%)>stearic acid(S,3.2%).Five major triacylglycerols in chia oil were LnLnLn,LnLLn,LnLnP,LnOLn,and LLLn and these contributed more than 76%to the total.The oxidative stability under autoxidative and photooxidative conditions before and after the removal of their minor components was also determined.In addition,tocols,chlorophylls and carotenoids were measured in the oil.Oil samples were stripped of their minor components by using a facile silicic acid and charcoal in one pot rather than in a column.Storage under Schaal oven condition and photooxidation were also monitored for both crude oil(non-stripped)and stripped oil using stationary phase material.Total tocopherol contents were in the order ofβ−/γ-282.68,δ-47.44,andα-tocopherols 10.94 mg/kg of oil.Stripping removed all the minor components including tocopherols,chlorophylls and carotenoids.Oxidative stability of the tested seed oil was primarily affected by its composition of fatty acids,triacylglycerols,minor components,and storage conditions.
文摘为了降低奇亚籽油中不饱和脂肪酸的氧化程度,增强其抗氧化性能,以大豆分离蛋白(soy protein isolate,SPI)和麦芽糊精(maltodextrin,MD)为壁材、奇亚籽油为芯材、单硬脂酸甘油酯和蔗糖脂肪酸酯为乳化剂,利用喷雾干燥技术制备奇亚籽油微胶囊,以微胶囊包埋率作为评价指标,优化包埋工艺。优化后的奇亚籽油微胶囊制备工艺为:m(芯材)∶m(壁材)=1∶3,m(SPI)∶m(MD)=1∶2,乳化剂添加量1.0%(质量分数),固形物质量分数为30%,制得的微胶囊呈球形,分布均匀,包埋率达到93.79%,含水率为1.33%。产品具有一定的热稳定性,能够应对常规的食品加工过程,拓宽了奇亚籽油的应用范围,具有应用在酸奶、烘焙产品或功能食品中的可行性。