Skip to main content
ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #308041
Title: Functional beverage products using caseinate–omega-3 oil-oat beta glucan emulsions

Author
item Liu, Sean
item Singh, Mukti
item Wayman, Ashley
item Hwang, Hong-Sik
item Fhaner, Matthew

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 11/18/2014
Publication Date: 11/19/2014
Citation: Liu, S.X., Singh, M., Wayman, A.E., Hwang, H., Fhaner, M.J. 2014. Functional beverage products using caseinate–omega-3 oil-oat beta glucan emulsions [abstract]. International Conference of FFC-International Symposium of ASFFBC.

Interpretive Summary:

Technical Abstract: Beverages with soluble dietary fiber and Omega 3 oil are highly desired by health conscious consumers. However, Omega 3 oil is prone to oxidation and accompanying deterioration of sensory profiles; there is an issue to incorporate soluble fiber into beverage products that will not interfere with oxidative stability of omega-3 oils. To examine the oxidative stability of Omega 3 oil in caseinate-oil-oat gum emulsions and optimal concentrations of caseinate and oat gum. A. Effect of concentration of oat gum on Omega 3 oil oxidation. Oat gum with 70% beta-glucan were used for different caseinate-oil emulsions and lipid hydroperoxide concentrations were measured to examine the oxidation of the Omega oil. B. Effect of caseinate concentration on Omega 3 oil oxidation. Different concentrations of sodium caseinate were used to obtain the optimal concentration. C. Effect of temperature on Omega 3 oil oxidation. Emulsion were subject to continuous long term shelf life study at 27oC and 50 oC. The concentration of oat gum, though important for formation of stable emulsion, has no effect on oxidation of Omega 3 oil; this is most prominent in fish-oil based Omega 3 oil. The optimal concentration of oat gum is about 0.2% wt for emulsion stability and visual appearance. We found that concentration of sodium caseinate has a decisive effect on the reduction of oxidation of Omega 3 oil in all conditions. Higher concentrations result in lower oxidation of Omega 3 oil. However, the return on increase in sodium caseinate diminishes when concentration of sodium caseinate rises above 2%. We believe that 2% sodium csaeinate is the best practical concentration for reducing oxidation of Omega 3 oil in the emulsion. As expected, higher temperature accelerates oxidation and shortens the shelf life of beverages formulated with caseinate-oil-oat gum as major ingredient. This study showed that with proper formulations based on the research findings, one can develop refrigerated shelf stable healthy beverages with good amount of soluble dietary fiber and Omega 3 oil.