Healthy yogurt fortified with n-3 fatty acids from vegetable sources.

Abstract

The concentration of n-3 polyunsaturated fatty acids (PUFA) in yogurt was increased using 5 different vegetable oils obtained from flaxseed, Camelina sativa, raspberry, blackcurrant, and Echium plantagineum. The vegetable oils were added to partially skim milk before lactic fermentation at a concentration adequate enough to cover at least 10% of the… (More)
DOI: 10.3168/jds.2015-9688

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