Stability of docosahexaenoic acid and eicosapentaenoic acid in breads after baking and upon storage

Henna Fung Sieng Lu, Mohammad Hani Norziah

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Wholemeal bread and white bread were prepared by substituting shortening with refined menhaden fish oil (0.5%, 1.0% and 1.5% w/w). The stability of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were evaluated over 5 days of storage through gas chromatography (GC) analysis along with peroxide and anisidine value determinations. Sensory analysis was also performed by evaluating the fishy flavour, palatability and palatability differences compared to the control bread upon storage. The recoveries of EPA and DHA in breads after baking were 68.7%-72.8% with no further significant changes (P <0.05) upon storage for both types of breads. Results from GC analyses correlated well with peroxide and anisidine value analyses, which showed relatively low values throughout the storage time. Omega-3-fatty acids from Menhaden fish oil can be incorporated into breads by substituting the shortening at a fish oil level of 0.5% (w/w) with acceptable palatability even after a 3-day storage period.
Original languageEnglish
JournalInternational Journal of Food Science & Technology
Volume45
Issue number4
Pages (from-to)821-827
ISSN0950-5423
DOIs
Publication statusPublished - 2010
Externally publishedYes

Keywords

  • Food products
  • Gas chromatography
  • Oxidation
  • Petroleum refining
  • Stability
  • Textures
  • Unsaturated fatty acids
  • Anisidine value
  • Baking
  • Breads
  • Docosahexaenoic acid
  • Eicosapentaenoic acid
  • Peroxide value
  • Sensory evaluation
  • Storage stability
  • Texture
  • baking
  • texture
  • breads
  • docosahexaenoic acid
  • eicosapentaenoic acid
  • peroxide value
  • sensory evaluation
  • storage stability
  • FOOD
  • N-3 FATTY-ACIDS
  • OIL ENRICHED MILK
  • LIPID OXIDATION
  • CARDIOVASCULAR-DISEASE
  • LINOLENIC ACID
  • SENSORY IMPACT
  • FISH
  • OMEGA-3-FATTY-ACIDS
  • SUPPLEMENTATION
  • baking process
  • food palatability
  • food storage
  • food texture
  • white bread bakery product
  • wholemeal bread bakery product
  • anisidine 29191-52-4
  • docosahexaenoic acid 32839-18-2 stability
  • eicosapentaenoic acid 32839-30-8 stability
  • menhaden oil
  • omega-3 fatty acids
  • peroxide 14915-07-2
  • 10060, Biochemistry studies - General
  • 10066, Biochemistry studies - Lipids
  • 13502, Food technology - General and methods
  • 13508, Food technology - Baking technology
  • gas chromatography laboratory techniques, chromatographic techniques
  • sensory analysis laboratory techniques
  • Biochemistry and Molecular Biophysics
  • Foods
  • BAKING
  • BREAD
  • DOCOSAHEXAENOIC ACID
  • EICOSAPENTAENOIC ACID
  • FATTY ACIDS
  • MENHADEN OILS
  • OILS FISH
  • SENSORY PROPERTIES
  • STABILITY
  • STORAGE
  • Breadmaking
  • Cereals and bakery products
  • DOCOSAHEXAENOIC acid

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