Lane, KE (2015) Product shelf life evaluation of an enriched yogurt drink containing an omega-3 nanoemulsion with enhanced bioavailability. In: Proceedings of the Nutrition Society , 74. E222-E222. (Nutrition Society Irish Section Meeting 2015, 17th - 19th June 2015, Cork).
Shelf life abstract for Irish meeting 2015 submitted version 16.03.2015 - Accepted.pdf - Accepted Version
The aim of the present single-blinded sensory evaluation study was to determine whether study participants (n=62) could detect differences when an algae oil nanoemulsion was integrated with a strawberry yogurt and tasted after storage over 2, 9 and 16 days at 4°C. All samples were prepared using breakfast drinking yogurt, natural sweetener and strawberry flavouring. Products were fortified with nanoemulsified high docosahexaenoic acid (DHA) algae oil to give a dose of 632mg DHA/100g yogurt. A full microbial analysis over 23 days established product safety.
|Item Type:||Conference or Workshop Item (Paper)|
|Subjects:||Q Science > QR Microbiology
T Technology > TP Chemical technology
T Technology > TX Home economics
|Divisions:||School of Sport Studies, Leisure and Nutrition|
|Publisher:||Cambridge University Press|
|Date Deposited:||08 Jun 2015 13:01|
|Last Modified:||26 Feb 2016 15:31|
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