Omega-3 Enriched Flax Seed Incorporated Spread

Abstract

The present study aims to evaluate the suitability of flaxseed oil (rich plant source of long chain omega-3 polyunsaturated fatty acid) as healthy oil in fonnulation of therapeutic fat spread. Fat spread sample was analyzed for its moisture, pH, moisture, color and acidity content as well as its sensory properties and microbiological characteristics. The fonnulated fat spreads contained zero-trans fatty acids. C 18:3 was the highest unsaturated one (the only omega-3 fatty acid in vegetable oils) followed by Cl8:1, the highest Cl8:3 level of different fat spreads fonnulated from flaxseed oil is due to the highest percent of Cl8 :3 in such oil. Incorporation of flaxseed oil into fat spread samples had marked effect on their contents of such fatty acid. Inversely, all fat spread samples prepared from flaxseed oil showed less oxidative stability compared to control samples, another decreasing effect on resistance against the oxidative rancidity occuned as flaxseed oil percentage increased in the fonnulation. The objectives were to evaluate the physiochemical and sensory characteristics of flax seed bread(fat) spread made from butter, cream, flaxseeds. Bread(fat) spread samples were kept in observation for 7 days to study about the effect of storage time on it's some physiochemical and other properties. It is found that spread sample was highly acceptable on 151 day (8.55).