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

Henna Fung Sieng Lu, M. H. Norziah

Research output: Contribution to journalJournal articleResearchpeer-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 languageEnglish
JournalJournal of Food Processing and Preservation
Volume35
Issue number5
Pages (from-to)596-604
ISSN0145-8892
DOIs
Publication statusPublished - 2011
Externally publishedYes

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

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