DEVELOPMENT OF OMEGA-3 FATTY ACID ENRICHED EXTRUDED PRODUCT

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dc.contributor.authorSathishkumaran, P.
dc.contributor.authorSurendraraj, A.
dc.contributor.authorRamasamy, D.
dc.contributor.authorPerasiriyan, V.
dc.contributor.authorTANUVAS
dc.date.accessioned2019-09-09T06:44:44Z
dc.date.available2019-09-09T06:44:44Z
dc.date.issued2014
dc.descriptionTNV_TH_2014_MTM12003en_US
dc.description.abstractThis research is aimed at developing a nutritious stable snack rich in omega-3 acid and to investigate the effect of extrusion on omega 3 fatty acids. A formulation containing corn flour, rice flour and gram flour was extruded using a co- rotating twin screw extruder. The formulations were optimized initially based on the sensory analysis. Due to its high susceptibility to oxidation of fish oil rich in unsaturated fatty acid, the omega 3 enrichment into the extruded product was planned through following mode at the optimized levels to overcome the harsh conditions of extrusion processing; by addition of fish oil (2%), fish oil emulsion (2%), microencapsulated fish oil powder-commercial (1.5%) and laboratory prepared (1.5%), fish mince fatty fish (5%), flax seed powder (10%), microencapsulated powder with pepper and salt surface (1.5%).en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810127083
dc.keywordsFood Technologyen_US
dc.language.isoen_USen_US
dc.pages1-4en_US
dc.publisherTANUVAS, Chennaien_US
dc.subFood Technologyen_US
dc.subjectFood Technologyen_US
dc.themeFood Technologyen_US
dc.these.typeM.Tech.en_US
dc.titleDEVELOPMENT OF OMEGA-3 FATTY ACID ENRICHED EXTRUDED PRODUCTen_US
dc.typeThesisen_US
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