Fortification of milk with phytosterol and its effect on sensory and physicochemical properties
Phytosterols are a group of lipophilic steroid alcohols found in plants, which have been shown to lower cholesterol when supplemented in the diet. A commercial phytosterol preparation was added to milk in the form of an oil-in-water emulsion. For the preparation of an emulsion, diacetyl tartaric aci...
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| Format: | Article |
| Language: | English |
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Compuscript Ltd
2018-08-01
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| Series: | Irish Journal of Agricultural and Food Research |
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| Online Access: | http://www.degruyter.com/view/j/ijafr.2018.57.issue-1/ijafr-2018-0007/ijafr-2018-0007.xml?format=INT |
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| author | Nagarajappa V. Battula S.N. Arora S. Naik L.N. |
| author_facet | Nagarajappa V. Battula S.N. Arora S. Naik L.N. |
| author_sort | Nagarajappa V. |
| collection | DOAJ |
| description | Phytosterols are a group of lipophilic steroid alcohols found in plants, which have been shown to lower cholesterol when supplemented in the diet. A commercial phytosterol preparation was added to milk in the form of an oil-in-water emulsion. For the preparation of an emulsion, diacetyl tartaric acid ester of mono- and diglycerides was used as an emulsifier and butteroil was used as a source of fat. Three emulsion formulations, i.e. A (8% phytosterols), B (10% phytosterols) and C (12% phytosterols), were prepared in which the levels of emulsifier (6.5%) and butteroil (10%) were kept constant, and each emulsion was added to milk at a rate of 5% (w/w). Based on sensory evaluation, B-emulsion formulation was selected for fortification of milk. The phytosterol content of the fortified milk determined by reverse-phase high-performance liquid chromatography was 410.8 mg/100 g. No significant loss in the initial content of phytosterol was observed after 1 week of storage. Sensory and physicochemical analyses indicated that significant differences were not observed between control and fortified milk samples up to 7 days of refrigerated storage. The present study suggests that it is feasible to add phytosterol as a functional ingredient in milk in the form of water-soluble emulsion to enhance health benefits of consumers. Two servings of such fortified milk per day provide almost the entire recommended daily requirement of phytosterol. |
| first_indexed | 2024-03-12T18:44:59Z |
| format | Article |
| id | doaj.art-b9cb9e0ed3d14ff38c9c78b4076a45d0 |
| institution | Directory Open Access Journal |
| issn | 0791-6833 2009-9029 |
| language | English |
| last_indexed | 2024-03-12T18:44:59Z |
| publishDate | 2018-08-01 |
| publisher | Compuscript Ltd |
| record_format | Article |
| series | Irish Journal of Agricultural and Food Research |
| spelling | doaj.art-b9cb9e0ed3d14ff38c9c78b4076a45d02023-08-02T07:42:18ZengCompuscript LtdIrish Journal of Agricultural and Food Research0791-68332009-90292018-08-01571637010.1515/ijafr-2018-0007ijafr-2018-0007Fortification of milk with phytosterol and its effect on sensory and physicochemical propertiesNagarajappa V.0Battula S.N.1Arora S.2Naik L.N.3Dairy Chemistry Department, College of Dairy Science and Technology, GADVASU, Ludhiana141001, PunjabIndiaDairy Chemistry Division, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru560030, KarnatakaIndiaDairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal132001, HaryanaIndiaDairy Chemistry Division, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru560030, KarnatakaIndiaPhytosterols are a group of lipophilic steroid alcohols found in plants, which have been shown to lower cholesterol when supplemented in the diet. A commercial phytosterol preparation was added to milk in the form of an oil-in-water emulsion. For the preparation of an emulsion, diacetyl tartaric acid ester of mono- and diglycerides was used as an emulsifier and butteroil was used as a source of fat. Three emulsion formulations, i.e. A (8% phytosterols), B (10% phytosterols) and C (12% phytosterols), were prepared in which the levels of emulsifier (6.5%) and butteroil (10%) were kept constant, and each emulsion was added to milk at a rate of 5% (w/w). Based on sensory evaluation, B-emulsion formulation was selected for fortification of milk. The phytosterol content of the fortified milk determined by reverse-phase high-performance liquid chromatography was 410.8 mg/100 g. No significant loss in the initial content of phytosterol was observed after 1 week of storage. Sensory and physicochemical analyses indicated that significant differences were not observed between control and fortified milk samples up to 7 days of refrigerated storage. The present study suggests that it is feasible to add phytosterol as a functional ingredient in milk in the form of water-soluble emulsion to enhance health benefits of consumers. Two servings of such fortified milk per day provide almost the entire recommended daily requirement of phytosterol.http://www.degruyter.com/view/j/ijafr.2018.57.issue-1/ijafr-2018-0007/ijafr-2018-0007.xml?format=INToil-in-water emulsionphysicochemical propertiesphytosterol-enriched milksensory properties |
| spellingShingle | Nagarajappa V. Battula S.N. Arora S. Naik L.N. Fortification of milk with phytosterol and its effect on sensory and physicochemical properties Irish Journal of Agricultural and Food Research oil-in-water emulsion physicochemical properties phytosterol-enriched milk sensory properties |
| title | Fortification of milk with phytosterol and its effect on sensory and physicochemical properties |
| title_full | Fortification of milk with phytosterol and its effect on sensory and physicochemical properties |
| title_fullStr | Fortification of milk with phytosterol and its effect on sensory and physicochemical properties |
| title_full_unstemmed | Fortification of milk with phytosterol and its effect on sensory and physicochemical properties |
| title_short | Fortification of milk with phytosterol and its effect on sensory and physicochemical properties |
| title_sort | fortification of milk with phytosterol and its effect on sensory and physicochemical properties |
| topic | oil-in-water emulsion physicochemical properties phytosterol-enriched milk sensory properties |
| url | http://www.degruyter.com/view/j/ijafr.2018.57.issue-1/ijafr-2018-0007/ijafr-2018-0007.xml?format=INT |
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