caa a22 4500 463156374 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0474-y doi (NATIONALLICENCE)springer-10.1007/s00217-006-0474-y Evaluation of sensory quality of instant foods fortified with omega-3 PUFA by addition of fish oil powder [Elektronische Daten] [Wojciech Kolanowski, Danuta Jaworska, Günther Laufenberg, Jenny Weißbrodt] 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. Springer-Verlag, 2006 Instant foods nationallicence Fish oil nationallicence Food fortification nationallicence Omega-3 PUFA nationallicence Sensory quality nationallicence Kolanowski Wojciech Faculty of Human Nutrition and Consumer Sciences, Warsaw Agricultural University, ul. Nowoursynowska 159c, PL-02-774, Warsaw, Poland aut Jaworska Danuta Faculty of Human Nutrition and Consumer Sciences, Warsaw Agricultural University, ul. Nowoursynowska 159c, PL-02-774, Warsaw, Poland aut Laufenberg Günther Institut für Ernährungs und Lebensmittelwissenschaften, Universität Bonn, Romerstrasse 164, 53117, Bonn, Germany aut Weißbrodt Jenny Institut für Ernährungs und Lebensmittelwissenschaften, Universität Bonn, Romerstrasse 164, 53117, Bonn, Germany aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 715-721 1438-2377 225:5-6<715 2007 225 217 https://doi.org/10.1007/s00217-006-0474-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0474-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kolanowski Wojciech Faculty of Human Nutrition and Consumer Sciences, Warsaw Agricultural University, ul. Nowoursynowska 159c, PL-02-774, Warsaw, Poland aut NATIONALLICENCE 700 1- Jaworska Danuta Faculty of Human Nutrition and Consumer Sciences, Warsaw Agricultural University, ul. Nowoursynowska 159c, PL-02-774, Warsaw, Poland aut NATIONALLICENCE 700 1- Laufenberg Günther Institut für Ernährungs und Lebensmittelwissenschaften, Universität Bonn, Romerstrasse 164, 53117, Bonn, Germany aut NATIONALLICENCE 700 1- Weißbrodt Jenny Institut für Ernährungs und Lebensmittelwissenschaften, Universität Bonn, Romerstrasse 164, 53117, Bonn, Germany aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 715-721 1438-2377 225:5-6<715 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer