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Huang W.-F.,Guangdong Runke Biological Engineering Co. | Zheng X.-H.,Guangdong Runke Biological Engineering Co. | Zeng Y.-P.,Guangdong Runke Biological Engineering Co. | Ji C.-P.,Guangdong Runke Biological Engineering Co. | Chen D.-L.,Guangdong Runke Biological Engineering Co.
Modern Food Science and Technology | Year: 2013

The application of DHA algal oil in the stirred yoghurt were investigated by determination of sensory properties, DHA content, acid value, peroxide value of the yoghurt added with DHA algal oil. Results showed that addition of DHA algal oil (net DHA content within 0.25 mg/g weight of raw materials) had little effect on the appearance, aroma and flavor, taste of the yoghurt. the highest loss rate of DHA of the yoghurt added with DHA algal oil (net DHA content from 0.25 to 2.20 mg/g weight of raw materials) was 11.66% after the total production process and a 30-d storage. The highest DHA loss rate of the yoghurt during storage from 1 d to 30 d was 5.46%. During the 30-d storage, the acid and peroxide values of the yogurt added with DHA algal oil (net DHA content 2.20 mg/g weight of raw materials) were not very significantly different from that without adding DHA algal oil. In addition, orange, strawberry and mango flavors had good modification effects for the yogurt products added with DHA algal oil, of which the orange flavor showed the best effect. Source

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