CONTRIBUTION OF MICROENCAPSULATED N-3 PUFA POWDER TOWARD SENSORY AND OXIDATIVE STABILITY OF BREAD

Abstract

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 (80–89%), 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. PRACTICAL APPLICATIONS At present, health benefits of n-3 polyunsaturated fatty acids (PUFA) especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are well known. However, EPA and DHA cannot be synthesized in the human body and the main dietary source of EPA and DHA is fish. This could be a problem for those who do not eat enough fish. Dietary supplementation has therefore appeared to be the only effective way to meet recommendations regarding the intake of EPA and DHA. Recently, efforts have been directed toward the inclusion of marine lipids in popular foods to increase the consumption of n-3 PUFA. However, the application of fish oil in food enrichment is limited by its unpleasant fishy flavor and high capacity toward the oxidation of n-3 PUFA. Hence, to formulate new products successfully, the oxidative and sensory stabilities of n-3 PUFA-enriched products need to be taken into consideration.