| Title |
Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules
|
|---|---|
| Published in |
Journal of Food Science and Technology, March 2018
|
| DOI | 10.1007/s13197-018-3083-4 |
| Pubmed ID | |
| Authors |
Avinash Gowda, Vivek Sharma, Ankit Goyal, A. K. Singh, Sumit Arora |
| Abstract |
Microencapsulated flaxseed oil powder (MFOP) was supplemented for the fortification of α-linolenic acid (ALA, ω-3 fatty acid) in ice cream. Processing parameters were optimized in terms of the stage of homogenization of ice-cream mix, level of fortification (3, 4 and 5%) and flavors (vanilla, butter scotch and strawberry). Data revealed that free fatty acids increased significantly during first 15 days in all the samples and then remained constant. Peroxide value and thiobarbituric acid value first increased up to 30 and 45 days, respectively; and then decreased followed by a gradual increase up to 120 days. Fatty acids profile showed 18.74-21.38% decrease in ALA content in fortified ice creams after 120 days. A serving of 100 g of freshly prepared functional ice cream was able to meet ~ 45% of the RDA (1.4 g ALA/day), which reduced to 35.37-36.56% on the end of storage i.e. 120 days. Overall, it can be concluded that MFOP was oxidative stable in ice-cream throughout the storage, which could be fortified successfully at 4% (w/w) level. |
Mendeley readers
The data shown below were compiled from readership statistics for 78 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 78 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 7 | 9% |
| Student > Ph. D. Student | 6 | 8% |
| Student > Master | 5 | 6% |
| Researcher | 5 | 6% |
| Professor | 4 | 5% |
| Other | 11 | 14% |
| Unknown | 40 | 51% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 19 | 24% |
| Engineering | 6 | 8% |
| Nursing and Health Professions | 4 | 5% |
| Biochemistry, Genetics and Molecular Biology | 2 | 3% |
| Veterinary Science and Veterinary Medicine | 1 | 1% |
| Other | 2 | 3% |
| Unknown | 44 | 56% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 17 April 2018.
All research outputs
#15,505,836
of 23,043,346 outputs
Outputs from Journal of Food Science and Technology
#639
of 1,452 outputs
Outputs of similar age
#212,188
of 332,025 outputs
Outputs of similar age from Journal of Food Science and Technology
#39
of 117 outputs
Altmetric has tracked 23,043,346 research outputs across all sources so far. This one is in the 22nd percentile – i.e., 22% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,452 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.4. This one is in the 39th percentile – i.e., 39% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 332,025 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 27th percentile – i.e., 27% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 117 others from the same source and published within six weeks on either side of this one. This one is in the 11th percentile – i.e., 11% of its contemporaries scored the same or lower than it.