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...
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Veröffentlicht in: | Food science & technology 2012-01, Vol.45 (1), p.103-109 |
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description | 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. |
doi_str_mv | 10.1016/j.lwt.2011.07.027 |
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► 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.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2011.07.027</identifier><identifier>CODEN: LBWTAP</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Acceptance tests ; Aroma and flavouring agent industries ; Biological and medical sciences ; Bread ; Cereal and baking product industries ; color ; firmness ; flavor ; Food industries ; functional foods ; Fundamental and applied biological sciences. Psychology ; Microcapsules ; microencapsulation ; odors ; Omega-3 ; omega-3 fatty acids ; oxidation ; rosemary ; Rosemary extract ; Rosmarinus ; texture ; white bread</subject><ispartof>Food science & technology, 2012-01, Vol.45 (1), p.103-109</ispartof><rights>2011 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c427t-e1803688d514784a6c6c1c2546f0f58ccbf4e68157dddf348ef79d0ce55583063</citedby><cites>FETCH-LOGICAL-c427t-e1803688d514784a6c6c1c2546f0f58ccbf4e68157dddf348ef79d0ce55583063</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.lwt.2011.07.027$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,777,781,3537,4010,27904,27905,27906,45976</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24756008$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>de Conto, Leilane Costa</creatorcontrib><creatorcontrib>Porto Oliveira, Raquel Silveira</creatorcontrib><creatorcontrib>Pereira Martin, Luiz Gabriel</creatorcontrib><creatorcontrib>Chang, Yoon Kill</creatorcontrib><creatorcontrib>Steel, Caroline Joy</creatorcontrib><title>Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread</title><title>Food science & technology</title><description>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.</description><subject>Acceptance tests</subject><subject>Aroma and flavouring agent industries</subject><subject>Biological and medical sciences</subject><subject>Bread</subject><subject>Cereal and baking product industries</subject><subject>color</subject><subject>firmness</subject><subject>flavor</subject><subject>Food industries</subject><subject>functional foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Microcapsules</subject><subject>microencapsulation</subject><subject>odors</subject><subject>Omega-3</subject><subject>omega-3 fatty acids</subject><subject>oxidation</subject><subject>rosemary</subject><subject>Rosemary extract</subject><subject>Rosmarinus</subject><subject>texture</subject><subject>white bread</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNp9kc1uGyEURlHVSnWTPEBXZVOpm5leGAawuqqi9EeK1EWSNSJwsbHGgwO4aR6g712mjrosG4R0vk_ccwl5y6BnwOTHXT891p4DYz2oHrh6QVYM1rJjjKuXZAXAh06KQb8mb0rZQTuC6xX5fRUCulpoCrRukVrvY41pXt776HLC2dlDOU62oqdpjxvbDdTOnuZUcG_zE8VfNVtXaQstDRXddk5T2kRnp79kwbmkBj4c7RTr01L9uI0V6cHO9D6j9efkVbBTwYvn-4zcfbm6vfzWXf_4-v3y83XnBFe1Q6ZhkFr7kQmlhZVOOub4KGSAMGrn7oNAqdmovPdhEBqDWntwOI6jHkAOZ-TDqfeQ08MRSzX7WBxOk50xHYthfNCMg5JjQ9kJbQ5KyRjMIcdlXsPALMrNzjTlZlFuQJmmvGXeP9fb0oYP2c4uln9BLtQoAXTj3p24YJOxm9yYu5tWJACYXnPFGvHpRGCz8TNiNsXFtgr0Mbd1GZ_if_7xB6q9oUA</recordid><startdate>201201</startdate><enddate>201201</enddate><creator>de Conto, Leilane Costa</creator><creator>Porto Oliveira, Raquel Silveira</creator><creator>Pereira Martin, Luiz Gabriel</creator><creator>Chang, Yoon Kill</creator><creator>Steel, Caroline Joy</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>6I.</scope><scope>AAFTH</scope><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>201201</creationdate><title>Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread</title><author>de Conto, Leilane Costa ; Porto Oliveira, Raquel Silveira ; Pereira Martin, Luiz Gabriel ; Chang, Yoon Kill ; Steel, Caroline Joy</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c427t-e1803688d514784a6c6c1c2546f0f58ccbf4e68157dddf348ef79d0ce55583063</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Acceptance tests</topic><topic>Aroma and flavouring agent industries</topic><topic>Biological and medical sciences</topic><topic>Bread</topic><topic>Cereal and baking product industries</topic><topic>color</topic><topic>firmness</topic><topic>flavor</topic><topic>Food industries</topic><topic>functional foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Microcapsules</topic><topic>microencapsulation</topic><topic>odors</topic><topic>Omega-3</topic><topic>omega-3 fatty acids</topic><topic>oxidation</topic><topic>rosemary</topic><topic>Rosemary extract</topic><topic>Rosmarinus</topic><topic>texture</topic><topic>white bread</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>de Conto, Leilane Costa</creatorcontrib><creatorcontrib>Porto Oliveira, Raquel Silveira</creatorcontrib><creatorcontrib>Pereira Martin, Luiz Gabriel</creatorcontrib><creatorcontrib>Chang, Yoon Kill</creatorcontrib><creatorcontrib>Steel, Caroline Joy</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>de Conto, Leilane Costa</au><au>Porto Oliveira, Raquel Silveira</au><au>Pereira Martin, Luiz Gabriel</au><au>Chang, Yoon Kill</au><au>Steel, Caroline Joy</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread</atitle><jtitle>Food science & technology</jtitle><date>2012-01</date><risdate>2012</risdate><volume>45</volume><issue>1</issue><spage>103</spage><epage>109</epage><pages>103-109</pages><issn>0023-6438</issn><eissn>1096-1127</eissn><coden>LBWTAP</coden><abstract>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.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2011.07.027</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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subjects | Acceptance tests Aroma and flavouring agent industries Biological and medical sciences Bread Cereal and baking product industries color firmness flavor Food industries functional foods Fundamental and applied biological sciences. Psychology Microcapsules microencapsulation odors Omega-3 omega-3 fatty acids oxidation rosemary Rosemary extract Rosmarinus texture white bread |
title | Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread |
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