Effects of Microcapsulated Docosahexaenoic Acid Preparation on Properties of Dough and Bread.

Morita, Naofumi; Shirai, Jun

doi:10.3177/jnsv.43.591

Cited by 6 publications

(3 citation statements)

References 12 publications

(6 reference statements)

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“…A computerized image analysis of the gas cells of bread crumbs was carried out by referring to the methods of Gohtani, Ariuchi, Kawasome, and Yamano (1992) and Morita and Shirai (1997) using a PIAS LA555 Pias Computer Image Analyzer equipped with a PX-380 CCD camera and an AV-M160S Victor color monitor. In brief, photocopies (Canon NP5020, Tokyo) of bread crumbs were monitored and stored in a computer memory.…”

Section: Image Analysis Of Crumb Grainmentioning

confidence: 99%

Effect of heat-moisture treated maize starch on the properties of dough and bread

Miyazaki

Morita

2005

Food Research International

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Section: Image Analysis Of Crumb Grainmentioning

confidence: 99%

Effect of heat-moisture treated maize starch on the properties of dough and bread

Miyazaki

Morita

2005

Food Research International

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“…For GC analysis, the method described by Morita and Shirai (1997) was followed for the extraction of n‐3 PUFA. Lyophilized bread crumb powder (1 g) was suspended in 2‐mL ethanol containing 20‐mg heptadecanoic acid as an internal standard.…”

Section: Methodsmentioning

confidence: 99%

Contribution of Microencapsulated N-3 Pufa Powder Toward Sensory and Oxidative Stability of Bread

Norziah

2011

Journal of Food Processing and Preservation

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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.

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“…The method described by Morita & Shirai (1997) was followed for the extraction of omega‐3 fatty acids from lyophilised bread samples. To minimise degradation of the fatty acids, 100 mg of butylated hydroxytoluene (BHT) was added to lyophilised bread crumb powder (1 g) prior to hydrolysis.…”

Section: Methodsmentioning

confidence: 99%

Stability of docosahexaenoic acid and eicosapentaenoic acid in breads after baking and upon storage

Norziah

2010

Int J of Food Sci Tech

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Wholemeal bread and white bread were prepared by substituting shortening with refined menhaden fish oil (0.5%, 1.0% and 1.5% w ⁄ w). The stability of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were evaluated over 5 days of storage through gas chromatography (GC) analysis along with peroxide and anisidine value determinations. Sensory analysis was also performed by evaluating the fishy flavour, palatability and palatability differences compared to the control bread upon storage. The recoveries of EPA and DHA in breads after baking were 68.7%-72.8% with no further significant changes (P < 0.05) upon storage for both types of breads. Results from GC analyses correlated well with peroxide and anisidine value analyses, which showed relatively low values throughout the storage time. Omega-3-fatty acids from Menhaden fish oil can be incorporated into breads by substituting the shortening at a fish oil level of 0.5% (w ⁄ w) with acceptable palatability even after a 3-day storage period.

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Effects of Microcapsulated Docosahexaenoic Acid Preparation on Properties of Dough and Bread.

Cited by 6 publications

References 12 publications

Effect of heat-moisture treated maize starch on the properties of dough and bread

Effect of heat-moisture treated maize starch on the properties of dough and bread

Contribution of Microencapsulated N-3 Pufa Powder Toward Sensory and Oxidative Stability of Bread

Stability of docosahexaenoic acid and eicosapentaenoic acid in breads after baking and upon storage

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