Skip to main content

Table 1 Effect of microencapsulated chia oil on composition of butter

From: Effect of microcapsules of chia oil on Ω-3 fatty acids, antioxidant characteristics and oxidative stability of butter

Treatments

Fat (%)

Moisture (%)

NFDMC (%)

Control

83.4 ± 0.75c

15.19 ± 0.05a

1.41 ± 0.11d

T1

83.9 ± 1.12c

14.58 ± 0.03a

1.52 ± 0.08c

T2

85.1 ± 0.94b

13.13 ± 0.29b

1.77 ± 0.12b

T3

85.8 ± 0.65b

12.39 ± 0.15c

1.81 ± 0.19a

T4

87.5 ± 0.43a

10.58 ± 0.17d

1.92 ± 0.13a

  1. In a column, means notified by a non-uniform letter are statistically significant (p < 0.05)
  2. NFDMC: Not Fat Dry Matter Content
  3. Control: Butter without any addition of Ω-3 powder
  4. T1: Butter with 2% addition of microcapsules chia oil
  5. T2: Butter with 4% addition of microcapsules chia oil
  6. T3: Butter with 6% addition of microcapsules chia oil
  7. T4: Butter with 8% addition of microcapsules chia oil
Back to article page

Lipids in Health and Disease

ISSN: 1476-511X