Process optimization and characterization of plant-derived omega-3-enriched mozzarella cheese

Omega-3 fatty acids are essential fatty acids and are crucial for the development of the infant brain, optimal cognitive functions and cardiovascular health in human beings. However, Indian and Western people are at the disadvantage of not receiving a sufficient amount of omega-3 fatty acids due to dietary intake of fish and fish oil, least of all, which is otherwise one of the richest sources of the same. Flaxseed oil is the richest plant source of omega-3 fatty acid (α-Linolenic acid: ALA), constituting approximately 45-56% ALA. Nevertheless, it cannot be used for cooking/frying purpose due to its highly polyunsaturated nature, which leads to the generation of rancid/off-flavor compounds during processing and storage. In the present study, oil-in-water (O/W) emulsions were prepared comprising 10, 15, and 20% flaxseed oil, 10% sodium caseinate, and 10% lactose. The results suggested that the only emulsion containing 10% flaxseed oil was physically stable. Therefore, it was further supplemented at the 3, 6, and 9% levels to prepare omega-3-enriched Mozzarella cheese. There was no significance difference (P>0.05) among the sensory scores of the 3% and 6% fortified cheese and control. However, 9% fortified cheese showed objectionable flavor and textural characteristics. Therefore, 3 and 6% fortified cheese samples were further evaluated for physicochemical characteristics during 28-day storage at low temperatures (4-7°C). Although peroxide value, Thio-barbituric acid value, and p-anisidine value increased gradually during the storage, they remained well below the maximum permissible limit recommended by CODEX (2013). Gas–liquid chromatography profiles suggested that 3% and 6% cheese samples retained ~1.0% and 1.65% ALA content, respectively, at the end of storage (on the 28^th day), indicating that 100g of 3 and 6%-fortified Mozzarella cheese could meet ~62.5% and 100% RDA of ω-3 fatty acid, respectively.