Optimization and stability assessment of chia seed oil in water emulsion for the production of omega 3 fatty acids enriched cultured buttermilk

Abstract

The goal of this research work was to formulate and optimize the process of oil in water emulsion withvarying levels of sodium caseinate (2,4 and6% (w/v)) as a sole emulsifier and varying concentration of chia seed oil (5,10 and 15 (v/v). The treatments were stored at 4±2 °C for 30 days. In order to assess the stability of emulsion, the creaming index (CI%), emulsion stability (ES%), pH and Mechanical stress test were conducted. The chia seed oil emulsion with 10% (v/v) chia seed oil and 6% (w/v) Sodium caseinate had 99.87% of CI, 99.88% of ES and this emulsion had shown pH value of 7.56. All treatments showed no visual observation of oiling off on 30 days of storage study and was stable during the entire storage period. Hence, the optimized emulsion was incorporated to cultured buttermilk to enrich the omega 3 fatty acid.