Formulation and Evaluation of Physical, Chemical and Sensory Properties of a Novel Black Bean-Fortified Milk Based Beverage to Deliver Omega-3

Tan, Beng Yin (2016) Formulation and Evaluation of Physical, Chemical and Sensory Properties of a Novel Black Bean-Fortified Milk Based Beverage to Deliver Omega-3. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Omega-3 (Ω-3) fortified beverages products will increase consumer acceptability on Ω-3 fatty acid by reduce the rate of oxidation, and lower the fishy odor through microencapsulation. In this study, the formation of the smallest average fish oil droplets as a result of encapsulation in black bean milk was studied via Response Surface Methodology (RSM). Two types of emulsifying agents, sucrose esters and soy lecithin, were used. The smallest average droplet of oil with the lowest standard deviation was 2.0583 μm ± 0.1530 for soy lecithin, which was achieved at the optimized condition of 180 seconds and 0.5% (w/w) emulsifier. For sucrose esters treated sample, 180 seconds and 0.16% (w/w) yield the smallest oil droplets (1.8681 μm ± 0.1248). Under the optimum conditions, the pentaplicate experimental results of soy lecithin and sucrose ester were 2.0513 μm ± 0.0298 and 1.8468 μm ± 0.0756 respectively, which were closed to the predicted value. In creaming test, 0.04% of xanthan gum contributed the highest stability without affecting the rheological properties of finished products. In the Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry (HS-SPME-GCMS) analysis, the amount of Ω-3 degraded compounds, including aldehyde, ketone and alcohol, representing the stability of Ω-3 oil were the lowest (p < 0.05) in sucrose ester treated sample. Subsequently, Quantitative Descriptive Analysis (QDA) was performed by 12 trained panelists to evaluate the sensory quality difference among the sucrose ester treated, soy lecithin treated and control sample. The sucrose ester emulsified samples attained significantly lesser fishy aroma, deeper in black color and more creamy score than soy lecithin emulsified and control sample. GC-MS results correlated well with the QDA results where the sucrose ester-emulsified sample contains the lowest amount of degraded Ω-3 oil. Overall, the results elucidated that sucrose ester is a potential candidate to encapsulate the fish oil in beverages.