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Evaluation of sensory quality of instant foods fortified with omega-3 PUFA by addition of fish oil powder

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Abstract

The aim of this study was to evaluate the influence of fish oil powder fortification on sensory quality of selected instant foods. Two kinds of fish oil powders were tested. Upper levels of addition of fish oil powders to various instant foods, which not significantly influenced sensory quality, were established. In the storage test milk-rice kid cereal food with and without flavourings were fortified with fish oil powder and sensory evaluated. Decrease of sensory quality of samples stored in the air-permeable conditions was detected after 1 week (not flavoured) and 3 weeks (flavoured). However, vacuum-packed samples showed no changes in sensory quality. Presence of flavourings allowed higher levels of fish oil addition to instant foods due to masking of undesirable off-flavours. The authors concluded that it is possible to fortify instant foods with microencapsulated fish oil at limited levels, especially when spray-dried powders are used. One portion of fortified instant foods might provide up to 16% of the minimal recommended daily intake of long chain omega-3 PUFA.

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Acknowledgements

This work was supported in part by research grant from German Academic Exchange Service (DAAD). Authors thank DSM Nutritional Products for free sample of fish oil powder.

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Authors and Affiliations

  1. Faculty of Human Nutrition and Consumer Sciences, Warsaw Agricultural University, ul. Nowoursynowska 159c, PL-02-774, Warsaw, Poland

    Wojciech Kolanowski & Danuta Jaworska

  2. Institut für Ernährungs und Lebensmittelwissenschaften, Universität Bonn, Romerstrasse 164, 53117, Bonn, Germany

    Günther Laufenberg & Jenny Weißbrodt

Authors
  1. Wojciech Kolanowski
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  2. Danuta Jaworska
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  3. Günther Laufenberg
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  4. Jenny Weißbrodt
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Kolanowski, W., Jaworska, D., Laufenberg, G. et al. Evaluation of sensory quality of instant foods fortified with omega-3 PUFA by addition of fish oil powder. Eur Food Res Technol 225, 715–721 (2007). https://doi.org/10.1007/s00217-006-0474-y

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  • DOI: https://doi.org/10.1007/s00217-006-0474-y

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