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
Hauptverfasser: de Conto, Leilane Costa, Porto Oliveira, Raquel Silveira, Pereira Martin, Luiz Gabriel, Chang, Yoon Kill, Steel, Caroline Joy
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container_end_page 109
container_issue 1
container_start_page 103
container_title Food science & technology
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creator de Conto, Leilane Costa
Porto Oliveira, Raquel Silveira
Pereira Martin, Luiz Gabriel
Chang, Yoon Kill
Steel, Caroline Joy
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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source Elsevier ScienceDirect Journals
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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