Borneo R, Kocer D, Ghai G, Tepper B J, Karwe M V
Dept. of Food Science, Rutgers, the State Univ. of New Jersey, 65 Dudley Rd., New Brunswick, NJ 08901, USA.
J Food Sci. 2007 Jan;72(1):S049-54. doi: 10.1111/j.1750-3841.2006.00240.x.
We formulated a filling for sandwich cookies containing 400 mg of eicosapentaenoic acid, 20:5, n-3 (EPA) + docosahexaenoic acid, 22:6, n-3 (DHA) encapsulated in a matrix of starch and gelatin. Cookies were stored at 2 different temperatures (18 degrees C and 35 degrees C) and under 2 different packaging conditions (atmospheric and vacuum packed) for 28 d. At regular intervals, cookies were analyzed for moisture, water activity, and concentrations of EPA, DHA, and dienes. Results showed that there were no significant losses of EPA and DHA during storage under the conditions of study. A maximum loss of 5% was observed after 28 d of storage. The concentration of dienes obtained under different conditions were low (< 25 mmol/kg) as compared to a salmon oil sample with appreciable signs of oxidation (600 mmol/kg). Sensory evaluation of cookies by an untrained panel of healthy consumers and ulcerative colitis patients revealed no aftertaste and high acceptability of the cookies. Our results demonstrated that it is possible to make shelf-stable fortified foods with high levels of long-chain omega3FA.
我们制备了一种夹心饼干馅料，其中含有400毫克二十碳五烯酸（20:5，n-3，EPA）和二十二碳六烯酸（22:6，n-3，DHA），并包裹在淀粉和明胶基质中。饼干在2种不同温度（18摄氏度和35摄氏度）以及2种不同包装条件（常压包装和真空包装）下储存28天。定期对饼干进行水分、水分活度以及EPA、DHA和二烯浓度的分析。结果表明，在本研究条件下储存期间，EPA和DHA没有显著损失。储存28天后观察到的最大损失为5%。与有明显氧化迹象的鲑鱼油样品（600毫摩尔/千克）相比，在不同条件下测得的二烯浓度较低（<25毫摩尔/千克）。由未经训练的健康消费者和溃疡性结肠炎患者小组对饼干进行感官评价，结果显示饼干没有余味且接受度高。我们的结果表明，有可能生产出具有高含量长链omega-3脂肪酸且货架期稳定的强化食品。
