Enhancement Of Shelf Life And Therapeutic Value Of Dairy Product (Yoghurt) By Incorporation Of Omega 3 Fatty Acids From Marine Source
In recent years food habits has been changing due to drastic change in life styles of people. Therefore the researchers are more emphasizing towards development and characterization of different health promoting foods by incorporating Omega 3, fibres etc., which plays a vital role on human health. Omega 3 is a group of unsaturated fatty acids that the body needs, but may not be produced enough of itself. Omega 3 fatty acids play a vital role in brain development as well as for normal body growth. Fish is a good source of Omega 3 fatty acids. The EPA (Eicospentaenoic Acid; C20:5 n-3) and DHA (Docosahexaenoic Acid ; C22:6 n-3) are the two major Omega 3 fatty acids associated with reducing the risk of Cardiovascular diseases, Cognitive development, Contributes to healthy functioning of Immune System. In fact, infants who do not get the enough Omega 3 fatty acids from their mothers during pregnancy are at risk of developing vision and nerve problems. Apart from available capsules of Omega 3, the fatty acids (oil) extracted from marine source can also be incorporated into dairy bakery products like Yoghurt, Dahi, Bread, etc. Owing to the rapid increase in popularity and nutritional benefits of Omega 3 fatty acids, an attempt has been made to develop the dairy product (Yoghurt) by incorporating 125mg of EPA&DHA Omega 3 fatty acids (as per RDA) from marine source. On basis of repeated trials it has been observed that, there is no significant changes in sensory and physico-chemical properties of the final Yoghurt compared with control sample. Shelf life of the Omega 3 fortified Yoghurt has been increased from 15 days to 20 days without affecting sensory attributes.
Keywords- Omega 3 fatty Acids, Yoghurt, EPA, DHA.