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Each year the assortment of fish oil fortified foods increases. Fish oil is a rich source of long chain omega-3 polyunsaturated fatty acids (PUFA) which low intake results in less protection against many common diseases. According to recommendations the level of omega-3s in average diet should be increased. Consumption of foods fortified with fish oil may elevate omega-3 intake. Such fortification, among others, may influence the texture of food product because of liquid form of added fish oil. The aim of this study was to evaluate the influence of fortification with 30 g kg-1 of fish oil on selected texture properties of reduced-fat spread by sensory and instrumental assessment during 3 months of storage. Samples were prepared on industrial pilot plant. Hardness, spreadability, consistency and adhesiveness were measured by sensory and instrumental methods (Texture Analyser TX.TA2i). During storage time results of measurements of all evaluated attributes were comparable to controls. Slight increase in hardness and consistency was observed. It is concluded that fortification with 30 g kg-1 of fish oil used in the study has no significant effect on texture properties of evaluated spread. Combined instrumental and sensory methods may assure precise assessment of texture parameters in the quality control of spreadable fat production. [ABSTRACT FROM AUTHOR]

The aim of the study was to evaluate selected quality attributes of low-fat spread fortified with calcium complex isolated form cow milk. Calcium preparations added into foods may influence texture properties of product. In the study texture parameters of milk derived calcium complex enriched spreadable fat were measured using instrumental and sensory methods. Additionally overall sensory quality and chemical indicators i.e. peroxide value and acid value were estimated. All measurements were carried out during 3 months of storage. There was not significant influence of fortification on samples quality. Results of peroxide value measurements may suggest protective influence of added milk calcium complex against oxidation. The average daily portion of enriched spread (30 g) might provide at least 160 mg of best available calcium of milk origin, i.e. 15% of its recommended daily intake, which can significantly improve dietary calcium level. [ABSTRACT FROM AUTHOR]