Contribution of microencapsulated n-3 PUFA powder toward sensory and oxidative stability of bread

Henna Fung Sieng Lu; M. H. Norziah

doi:10.1111/j.1745-4549.2010.00505.x

Contribution of microencapsulated n-3 PUFA powder toward sensory and oxidative stability of bread

Henna Fung Sieng Lu, M. H. Norziah

UCSI University

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

Whole wheat breads were prepared by substituting shortening with different levels of microencapsulated n-3 polyunsaturated fatty acids (PUFA) powder. The oxidative stability of n-3 PUFA powder in bread was monitored over 7-day storage using sensory evaluation, % recovery of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) by gas chromatography, lipid oxidation by peroxide value and anisidine value (AV) determinations. Baking qualities and texture of bread were investigated as well. High recovery of EPA and DHA (8089%), and low lipids oxidation in bread after baking and storage showed that microencapsulated n-3 PUFA powder is stable in bread. The substitution of shortening with microencapsulated n-3 PUFA powder did not affect the specific volume and quality of the bread. Bread containing 1.0% microencapsulated n-3 PUFA powder gave an acceptable palatability even after 3-day storage. Microencapsulated n-3 PUFA powder can be recommended as a suitable substitute for shortening.

Original language	English
Journal	Journal of Food Processing and Preservation
Volume	35
Issue number	5
Pages (from-to)	596-604
ISSN	0145-8892
DOIs	https://doi.org/10.1111/j.1745-4549.2010.00505.x
Publication status	Published - 2011
Externally published	Yes

Keywords

Bakeries
Fatty acids
Gas chromatography
Lipids
Oxidation
Oxidation resistance
Polyunsaturated fatty acids
Food products
Triticum aestivum
Dietary sources
Dietary supplementation
Docosahexaenoic acid
Eicosapentaenoic acid
Fish oil
Health benefits
High capacity
Human bodies
Lipid oxidation
Marine lipids
N-3 PUFA
New product
Oxidative stability
Peroxide value
Sensory evaluation
MICROENCAPSULATION
FOOD
POLYUNSATURATED FATTY-ACIDS
FISH-OIL
CARDIOVASCULAR-DISEASE
DOCOSAHEXAENOIC ACID
OMEGA-3-FATTY-ACIDS
CONSUMPTION
PREVENTION
ENRICHMENT
PRODUCTS
FLAVORS
BAKING
BAKING PROPERTIES
BREAD
DRIED FOODS
ENCAPSULATION
INSTANT FOODS
OXIDATION
OXIDATIVE STABILITY
POWDERS
PUFA
SENSORY PROPERTIES
STABILITY
ω-3 FATTY ACIDS
Breadmaking
Cereals and bakery products

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1111/j.1745-4549.2010.00505.x

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abstract = "Whole wheat breads were prepared by substituting shortening with different levels of microencapsulated n-3 polyunsaturated fatty acids (PUFA) powder. The oxidative stability of n-3 PUFA powder in bread was monitored over 7-day storage using sensory evaluation, % recovery of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) by gas chromatography, lipid oxidation by peroxide value and anisidine value (AV) determinations. Baking qualities and texture of bread were investigated as well. High recovery of EPA and DHA (8089%), and low lipids oxidation in bread after baking and storage showed that microencapsulated n-3 PUFA powder is stable in bread. The substitution of shortening with microencapsulated n-3 PUFA powder did not affect the specific volume and quality of the bread. Bread containing 1.0% microencapsulated n-3 PUFA powder gave an acceptable palatability even after 3-day storage. Microencapsulated n-3 PUFA powder can be recommended as a suitable substitute for shortening.",

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author = "Lu, {Henna Fung Sieng} and Norziah, {M. H.}",

year = "2011",

doi = "10.1111/j.1745-4549.2010.00505.x",

language = "English",

volume = "35",

pages = "596--604",

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T1 - Contribution of microencapsulated n-3 PUFA powder toward sensory and oxidative stability of bread

AU - Lu, Henna Fung Sieng

AU - Norziah, M. H.

PY - 2011

Y1 - 2011

N2 - Whole wheat breads were prepared by substituting shortening with different levels of microencapsulated n-3 polyunsaturated fatty acids (PUFA) powder. The oxidative stability of n-3 PUFA powder in bread was monitored over 7-day storage using sensory evaluation, % recovery of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) by gas chromatography, lipid oxidation by peroxide value and anisidine value (AV) determinations. Baking qualities and texture of bread were investigated as well. High recovery of EPA and DHA (8089%), and low lipids oxidation in bread after baking and storage showed that microencapsulated n-3 PUFA powder is stable in bread. The substitution of shortening with microencapsulated n-3 PUFA powder did not affect the specific volume and quality of the bread. Bread containing 1.0% microencapsulated n-3 PUFA powder gave an acceptable palatability even after 3-day storage. Microencapsulated n-3 PUFA powder can be recommended as a suitable substitute for shortening.

AB - Whole wheat breads were prepared by substituting shortening with different levels of microencapsulated n-3 polyunsaturated fatty acids (PUFA) powder. The oxidative stability of n-3 PUFA powder in bread was monitored over 7-day storage using sensory evaluation, % recovery of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) by gas chromatography, lipid oxidation by peroxide value and anisidine value (AV) determinations. Baking qualities and texture of bread were investigated as well. High recovery of EPA and DHA (8089%), and low lipids oxidation in bread after baking and storage showed that microencapsulated n-3 PUFA powder is stable in bread. The substitution of shortening with microencapsulated n-3 PUFA powder did not affect the specific volume and quality of the bread. Bread containing 1.0% microencapsulated n-3 PUFA powder gave an acceptable palatability even after 3-day storage. Microencapsulated n-3 PUFA powder can be recommended as a suitable substitute for shortening.

KW - Bakeries

KW - Fatty acids

KW - Gas chromatography

KW - Lipids

KW - Oxidation

KW - Oxidation resistance

KW - Polyunsaturated fatty acids

KW - Food products

KW - Triticum aestivum

KW - Dietary sources

KW - Dietary supplementation

KW - Docosahexaenoic acid

KW - Eicosapentaenoic acid

KW - Fish oil

KW - Health benefits

KW - High capacity

KW - Human bodies

KW - Lipid oxidation

KW - Marine lipids

KW - N-3 PUFA

KW - New product

KW - Oxidative stability

KW - Peroxide value

KW - Sensory evaluation

KW - MICROENCAPSULATION

KW - FOOD

KW - POLYUNSATURATED FATTY-ACIDS

KW - FISH-OIL

KW - CARDIOVASCULAR-DISEASE

KW - DOCOSAHEXAENOIC ACID

KW - OMEGA-3-FATTY-ACIDS

KW - CONSUMPTION

KW - PREVENTION

KW - ENRICHMENT

KW - PRODUCTS

KW - FLAVORS

KW - BAKING

KW - BAKING PROPERTIES

KW - BREAD

KW - DRIED FOODS

KW - ENCAPSULATION

KW - INSTANT FOODS

KW - OXIDATION

KW - OXIDATIVE STABILITY

KW - POWDERS

KW - PUFA

KW - SENSORY PROPERTIES

KW - STABILITY

KW - ω-3 FATTY ACIDS

KW - Breadmaking

KW - Cereals and bakery products

U2 - 10.1111/j.1745-4549.2010.00505.x

DO - 10.1111/j.1745-4549.2010.00505.x

M3 - Journal article

SN - 0145-8892

VL - 35

SP - 596

EP - 604

JO - Journal of Food Processing and Preservation

JF - Journal of Food Processing and Preservation

IS - 5

ER -

Contribution of microencapsulated n-3 PUFA powder toward sensory and oxidative stability of bread

Abstract

Keywords

UN SDGs

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