Evaluation of Yoghurt Fortified with Encapsulated Echium Oil Rich in Stearidonic Acid as a Low-Fat Dairy Food

Echium oil (EO) is rich in stearidonic acid (SDA) as well linolenic acid, which have many health benefits, and protective roles inflammation, cardiovascular disease (CVD) cancer. The study aims to produce evaluate yoghurt fortified with encapsulated echium (EEO) a functional low-fat dairy food. EEO was added skimmed buffalo milk at rate of 0, 2, 4, 6% (w/v) create 4 treatments. Physiochemical, microbiological properties, sensory acceptance were evaluated the fresh samples during storage period 5±2°C for 21 days. As increased, soluble nitrogen (WSN/TN ratio), acetaldehyde viscosity increased while pH value decreased. In addition, WSN/TN ratio, diacetyl, gradually but content decreased increasing time. Yoghurt had lowest peroxide compared control sample. addition no effect on viability starter culture period. best evaluation achieved by 2% EEO.