Omega-3-Fortified Lipid-Based Nutrient Supplement: Development, Characterization, and Consumer Acceptability. Issue 2 (June 2017)

• Record Type: Journal Article
• Authors: Gaur, Shashank; Sloffer, Elizabeth M.; Ojha, Ankur; Patra, Falguni; Shukla, Dharmendra; Engeseth, Nicki J.; Patel, Pramthesh R.; Andrade, Juan E.
• Is Part Of: Food and nutrition bulletin. Volume 38:Issue 2(2017)
• Page Start: 158
• Page End: 171
• Publication Date: 2017-06
• Subjects: lipid-based nutrition supplement -- LNS -- response surface methodology -- storage stability -- India -- flaxseed oil; Food -- Periodicals; Nutrition -- Periodicals; Agriculture -- Periodicals; Dietary Proteins -- Periodicals; Food Supply -- Periodicals; Nutrition -- Periodicals; Electronic journals; Food; Nutrition; Periodicals; 613.205
• DOI: 10.1177/0379572117701234
• Languages: English
• ISSNs: 0379-5721

Abstract

Background: Incorporation of omega-3 polyunsaturated fatty acid (PUFA) sources to lipid-based nutrition supplement (LNS) formulations for undernourished populations presents a challenge due to reduced shelf life and poor consumer acceptability. Objective: To systematically develop an omega-3-fortified LNS formulation, using flaxseed oil (FO), by optimizing its processing stability and evaluating its sensory acceptance. Methods: LNS formulations were formulated to yield approximately 452 kcal, 13.2 g of protein, 30 g of fat, and 53 g of carbohydrates per 100 g. Response surface methodology (RSM) with 4-factor-3-level: omega-3 fatty acid source (FO; 0%-10%), antioxidant (ascorbyl palmitate: 0.0%-0.03%), emulsifier (soy lecithin: 0.5%-1.5%), and storage time (0-6 months at 40°C) was used to optimize LNS's functionality and storage stability. Factor effects were evaluated for peroxide value, oil separation, water activity, moisture content, hardness, and vitamin C content of the samples. Consumer acceptability was assessed using a 9-point hedonic scale. Results: After 6 months of accelerated storage, the addition of FO to LNS formula resulted in increased peroxide values (7.75 mEq/kg fat) and lipid separation and a reduction in vitamin C and water activity. Optimal levels to maximize storage time and FO and minimize oxidation were 0.02% antioxidant, 1.5% emulsifier, and 4.9% FO. Indian women and students accepted LNS formulations with or without FO similar to other commercial supplements. Conclusion: An LNS containing FO with improved omega-6/omega-3 PUFA ratio was successfully formulated with staple Indian ingredients and optimized for storage stability using RSM.