Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread

Omega-3 enriched foods are considered functional foods, however they may present undesirable sensory characteristics due to oxidation. The objective of this study was to evaluate the influence of the addition of 0.00–5.00 g/100 g microencapsulated omega-3 fatty acids (MO) and of 0.000–0.100 g/100 g rosemary extract (RE) on the technological and sensory quality of white pan bread, following a 22 central composite rotational design (CCRD). The responses evaluated were the specific volume, texture, moisture and color, and the scores obtained in the sensory acceptance test for appearance, aroma, flavor, texture and overall acceptance, and purchase intention. Increasing MO concentration reduced specific volume and lightness and increased firmness and color saturation. Increasing RE concentration presented only a small effect on the reduction of lightness. In the sensory acceptance test, all samples presented acceptable scores (>5). ► Microencapsulated omega-3 fatty acids reduced specific volume and lightness. ► Microencapsulated omega-3 fatty acids increased firmness and color saturation. ► Rosemary extract did not significantly affect most results. ► All samples presented acceptable scores (>5) for sensory acceptance. ► Maximum dosage of omega-3 microcapsules (5 g/100 g total mass) can be indicated.