Submit Manuscript

International Journal of Dairy Science

Year: 2021 | Volume: 16 | Issue: 3 | Page No.: 116-126
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 57

Authors

Rasha A. Ibrahim

Aly A. Shahin

Mohamed F. Al-Okbay

Tarek N. Soliman

Tarek N. Soliman

Keywords

Background and Objective: Fermented dairy products are healthy products, especially when fortified with the source of omega 3. This study aimed to prepare nanoemulsions for Algae oil as a rich source of omega 3 and 6 using whey protein isolate (WPI) and sodium caseinate (NaCas) and incorporated in flavoured fermented goat milk and evaluate it. Materials and Methods: Using WPI: NaCas were mixed in ratios 10:0, 8:2, 6:4, 4:6, 2:8 and 0:10 to prepared nanoemulsions with 10% algae oil and characterized for size, zeta potential and stability. Preparation of flavoured fermented goat milk and evaluate the effect of algae oil addition on the nutritional value and physicochemical and sensory characteristics. Results: The emulsions with only WPI had a significantly smallest droplet size 77.74 nm, while the size is increased with increased NaCas ratio in emulsions, with only NaCas is 89.03 nm. The results of this study showed that algae oil is characterized by its high content of unsaturated fatty acids (omega-3 fatty acids). While goat milk fat was rich in saturated fatty acids. The addition of algae oil at different ratios to the flavoured fermented goat milk enhanced the growth of starter culture and increases the percentage of unsaturated fatty acids and therefore decrease the percentage of saturated fatty acids. The addition of mandarin juice and peels to fermented goat milk has improved the aroma and reduced goaty flavour in all samples. Also, the addition of nano-emulsion algae oil is a good way for developing flavoured fermented goat milk. Conclusion: It could be concluded that using Algae oil nanoemulsion in flavoured fermented goat milk for acceptable quality and high antioxidant activity.
PDF Fulltext XML References Citation

Leave a Comment

Your email address will not be published. Required fields are marked *