Abstract
Bread fortified with functional ingredients is garnering high consumer demand due to their health benefits. Therefore, bread was fortified with encapsulated flaxseed (FL) oil, garlic oil (GO), and FL + GO hybrid microcapsules (MCs) and examined their impacts on oxidative stability and quality characteristics (color, texture, and sensory). GO hybrid MCs showed a lower TBA value compared to FL oil and FL + GO fortified bread samples. FL oil hybrid MCs reported a higher color change (ΔE: 12.04) value than the functional bread fortified with FL + GO (3.19) and GO hybrid MCs (2.63). Sensory evaluation documented a hedonic score >6 throughout the storage period with good acceptability. The findings reported that the functional bread fortified with microencapsulated FL, GO, and FL + GO had beneficial health effects in the consumer market to enhance the human health performance and prevention from life-threatening diseases.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
