EC Nutrition

There is increasing consumer demand for fortified low-fat spreads with favorable sensorial and rheological characteristics. Fortification is achieved by the addition of ingredients that can modify functional properties of formulation. In this paper, we have created a new low-fat fortified formulation comprising of a lipid phase which contained milk fat, soy oil, and mustard oil. The resultant formulation was further optimized to provide 11.73% omega-3 fatty acids which could assist in reducing cholesterol levels in consumers. To enhance the sensory and rheological attributes, response surface methodology (RSM) was used to optimize the contents of ingredients: skim milk powder (SMP) (15 - 25%), xanthan gum (XG) (0.2 - 0.6%), carboxymethylcellulose (CMC) (0.2 - 0.6%), and inulin (4 - 8%), and processing temperature (70 - 80°C). The individual and interactive effects of all variables on the sensory and rheological attributes were investigated (50 trials) and an optimum formulation was determined to contain 15.02% SMP, 0.20% XG, 0.6% CMC, and 4.25% inulin with a processing temperature of 71.13°C.

Keywords: Response Surface Methodology Omega-3; Inulin; Skim Milk Powder; Whey Protein Concentrate

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