تغليف الحامض الدهني أوميغا-3 باستعمال تقنية النانو لتحسين ثباتيته الحرارية و استعماله في إغناء اللبن الرائب
Other Title(s)
Encapsulation of Omega-3 fatty acid using nanotechnology to improve its thermal stability and use it to enriching the yogurt
Joint Authors
صليوه، عماد قيس
الموسوي، أزهار جواد
Source
المجلة العراقية لبحوث السوق و حماية المستهلك
Issue
Vol. 10, Issue 1 (30 Jun. 2018), pp.87-97, 11 p.
Publisher
University of Bagdad Market Research and Consumer Protection Center
Publication Date
2018-06-30
Country of Publication
Iraq
No. of Pages
11
Main Subjects
Abstract EN
Concentrations 25, 50 and 100 mg of nano-capsules linolenic acid and noncapsulated fatty acid for 1kg of Milk was used for yogurt manufacture.
The results showed no significant differences in the ratio of titration acidity and pH values between all processed treatments at the beginning and during of period storage.
The treatments was added to it coated omega-3 by nano method were the least exposed to the oxidation process from the non-capsules omega-3, And for shield of The poly lactic acid had a significant role in the protection of alpha-linolenic acid against lipolysis by the formation of a protective layer to protect the acid from the activity of lipases enzymes, and the addition of fatty acid linolenic to milk was determined the growth of microbial, the results of sensory evaluation showed that the treatment added to it 25 mg of the nanocapsules fatty acid obtained the highest rate of flavors, texture, acidity and look which was 39, 27, 13 and 9 degrees respectively.
Thus, the total number of degrees was the highest among all the other yogurt, which is 88 degrees.
In contrast, the lowest scores were 57 and 58 obtained by Y3 and Y6 added to it 100 mg of coated fatty acid and noncapsulated, respectively, indicating that the capsulate of alpha-linolenic fatty acid and its addition to the yogurt before the pasteurization process helped save it for a longer period without affecting its various qualities
American Psychological Association (APA)
صليوه، عماد قيس والموسوي، أزهار جواد. 2018. تغليف الحامض الدهني أوميغا-3 باستعمال تقنية النانو لتحسين ثباتيته الحرارية و استعماله في إغناء اللبن الرائب. المجلة العراقية لبحوث السوق و حماية المستهلك،مج. 10، ع. 1، ص ص. 87-97.
https://search.emarefa.net/detail/BIM-838847
Modern Language Association (MLA)
صليوه، عماد قيس والموسوي، أزهار جواد. تغليف الحامض الدهني أوميغا-3 باستعمال تقنية النانو لتحسين ثباتيته الحرارية و استعماله في إغناء اللبن الرائب. المجلة العراقية لبحوث السوق و حماية المستهلك مج. 10، ع. 1 (2018)، ص ص. 87-97.
https://search.emarefa.net/detail/BIM-838847
American Medical Association (AMA)
صليوه، عماد قيس والموسوي، أزهار جواد. تغليف الحامض الدهني أوميغا-3 باستعمال تقنية النانو لتحسين ثباتيته الحرارية و استعماله في إغناء اللبن الرائب. المجلة العراقية لبحوث السوق و حماية المستهلك. 2018. مج. 10، ع. 1، ص ص. 87-97.
https://search.emarefa.net/detail/BIM-838847
Data Type
Journal Articles
Language
Arabic
Notes
يتضمن مراجع ببليوجرافية : ص. 95-97
Record ID
BIM-838847