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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).
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Shelf life abstract for Irish meeting 2015 submitted version 16.03.2015 - Accepted.pdf - Accepted Version Download (97kB) | Preview |
Abstract
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) |
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| Subjects: | Q Science > QR Microbiology T Technology > TP Chemical technology T Technology > TX Home economics |
| Divisions: | Sport Studies, Leisure & Nutrition (closed 31 Aug 19) |
| Publisher: | Cambridge University Press |
| Date Deposited: | 08 Jun 2015 13:01 |
| Last Modified: | 13 Apr 2022 15:13 |
| URI: | https://researchonline.ljmu.ac.uk/id/eprint/1358 |
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