Vol. 10, Issue 7 (2021)

Author(s):
Pintu Choudhary, Sayantani Dutta, JA Moses and C Anandharamakrishnan

Abstract:
Chia oil is a rich source of α-linolenic acid (ALA). ALA is well known for its several therapeutic potentials; however it is prone to oxidative degradation. Therefore, this study was conducted to encapsulate chia oil in nanoliposome. Chia oil nanoliposome was successfully encapsulated in nanoliposomes with encapsulation efficiency of 88.31%. This chia oil nanoliposome was incorporated in curd and the physiochemical properties of fortified curd were evaluated. No significant difference in pH, acidity, colour and flow behaviour of control curd and fortified curd were observed. The syneresis of control curd and fortified curd were significantly different. The saturated fatty acid of fortified curd was decreased however unsaturated fatty acid content increased. The ALA content of fortified curd was increased from 2.17% to 5.95%. Thus the fortified curd can be used for the supplementation of ALA in different age group of consumers.