Properties and Cholesterol Lowering Effect of Cholesterol-reduced Milk Supplemented with Evening Primrose Oil

  • Hwang, Ji Hyun (Department of Food Science and Technology, Sejong University) ;
  • Lee, Su Jeong (Department of Food Science and Technology, Sejong University) ;
  • Kwak, Hae Soo (Department of Food Science and Technology, Sejong University)
  • Received : 2004.12.08
  • Accepted : 2005.03.02
  • Published : 2005.07.01


This study was carried out to investigate the changes of chemical and sensory properties and cholesterol lowering effect of milk treated with $\beta$-cyclodextrin to reduce cholesterol and supplemented with evening primrose oil (EPO). The average cholesterol removal rate was 93.5%. The thiobarbituric acid (TBA) absorbance increased proportionally to storage period and amount of EPO addition. TBA absorbance was significantly different in the EPO-added groups from that in unadded groups in all periods. The production of short-chain free fatty acids (FFA) increased with longer period of storage. From 6 days of storage, the amounts of short-chain FFA in 6 and 10% EPO-added groups were significantly different from other groups. The scores for all sensory characteristics indicated that sensory quality decreased with both storage time and increasing amount of EPO. Oxidative off-flavor and off-taste were more intense with higher amounts of EPO addition and longer storage period. Also, the higher the amount of EPO addition, the lower overall scores throughout the 15 day storage. Feeding 10% EPO-supplemented cholesterol-reduced milk increased high density lipoprotein (HDL) in male Sprague-Dawley rats by 76%, which is significantly different from the control (27%).


Supported by : Vilac Research Foundation, Vilac Co. LTD.


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