Unlocking novel possibilities of long chain DHA omega-3 fatty acids derived from microalgae in extruded cereal products

Docosahexaenoic acid (DHA) is renowned for its pivotal role in supporting eye, brain and heart health. As a plant-based alternative to fish oil, DHA derived from microalgae has generated immense interest in fortifying diverse food and beverage products.

This study delves into fortification of algal DHA into extruded cereal products, tackling challenges arising from both cold and hot extrusion processes. In cold extrusion, a granola bar was formulated with unsweetened coconut, almonds, almond butter, oat flakes, honey, vanilla extract, salt, and sunflower oil/algal oil.

A pilot scale Clextral EV32 twin-screw extruder was used for the hot extrusion experiment.  Algal ingredient was added into a mixture of flours, and starches and then extruded into a cheerio-like product and then packed into bags with nitrogen flushed. The stability of algal DHA over shelf life was examined.

Our findings demonstrate promising outcomes in the successful incorporation of algal DHA in extruded cereal matrices without compromising taste, odor, and product stability.