ArticleJournal of food science and technology2016
Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules.
Article in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed.
- Mare's and Cow's Milk Fortified with Flaxseed Oil Through Freeze-Drying Microencapsulation: Physicochemical and Nutritional Properties.Foods (Basel, Switzerland) · 2025Article
- Fabrication of ultrafine Himalayan walnut oil Pickering emulsions by ultrasonic emulsification: Techno-functional properties of emulsions and microcapsules.Ultrasonics sonochemistry · 2024Article
- Effect of chitosomes loaded zein on physicochemical, mechanical, microbial, and sensory characteristics of probiotic Kashk during cold storage.Food chemistry: X · 2024Article
- Understanding consumer preferences to develop dahi using pineapple pomace powder and monk-fruit extract.Journal of food science and technology · 2024Article
- Optimal omegas - barriers and novel methods to narrow omega-3 gaps. A narrative review.Frontiers in nutrition · 2024Review
- An Innovative Method for the Production of Yoghurt Fortified with Walnut Oil Nanocapsules and Characteristics of Functional Properties in Relation to Conventional Yoghurts.Foods (Basel, Switzerland) · 2023Article
- Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes.Foods (Basel, Switzerland) · 2022Review
- Overexpression of WRINKLED1 improves the weight and oil content in seeds of flax (Frontiers in plant science · 2022Article
- Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19.Frontiers in nutrition · 2021Review
- Health lipid indices and physicochemical properties of dual fortified yogurt with extruded flaxseed omega fatty acids and fibers for hypercholesterolemic subjects.Food science & nutrition · 2020Article
- Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules.Journal of food science and technology · 2018Article
- Effect of culture levels, ultrafiltered retentate addition, total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt.Journal of food science and technology · 2018Article
- Quality attributes of dahi prepared from milk fortified with omega-3 fatty acids, phytosterols and polydetxrose.Journal of food science and technology · 2017Article
- Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yoghurt.Journal of food science and technology · 2017Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of the study was to develop and characterize omega-3 dahi (Indian yoghurt) through fortification of microencapsulated flaxseed oil powder (MFOP). Four different formulations of MFOP were fortified in dahi @ 1, 2 and 3 % levels and the level of addition was optimized on the basis of sensory scores. Dahi fortified at 2 % level was observed comparable to control, which was further studied for titratable acidity, syneresis, firmness, stickiness, oxidative stability (peroxide value), α-linolenic acid (ALA, ω-3) content and sensory attributes during 15d of storage. MFOP fortified dahi showed significantly (p < 0.05) higher acidity and percent syneresis after 12d of storage. However, peroxide value remained well below (~0.41) to the maximum permissible limit (5 meq peroxides/kg oil) prescribed by Codex Alimentarius Commission (1999). Gas-liquid chromatography profile showed ~21 % decrease in ALA content in fortified dahi after 15d of storage. Overall, it can be concluded that flaxseed oil microcapsules could be successfully incorporated in dahi; which could serve as a potential delivery system of omega-3 fatty acids.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.