Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil

  • Sirima Takeungwongtrakul Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University
  • Soottawat Benjakul Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University
  • Aran H-Kittikun Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University

Abstract

Characteristics and oxidative stability of bread fortified with micro-encapsulated shrimp oil (MSO) were determined. The addition of MSO could improve the loaf volume of bread. Chewiness,gumminess and resilience of resulting bread were decreased. Bread crust and crumb showed higher redness and yellowness when MSO was incorporated (P<0.05). Microstructure study revealed that MSO remained intact with bread crumbs. The addition of MSO up to 3% had no adverse effect on bread quality and sensory acceptability. Oxidation took place in bread fortified with 5%MSO to a higher extent, compared with those with 1 or 3% MSO. Therefore, the bread could be fortified with MSO up to 3%.
Published
2015-12-16
How to Cite
TAKEUNGWONGTRAKUL, Sirima; BENJAKUL, Soottawat; H-KITTIKUN, Aran. Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil. Italian Journal of Food Science, [S.l.], v. 27, n. 4, p. 476-486, dec. 2015. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/380>. Date accessed: 22 oct. 2019. doi: https://doi.org/10.14674/1120-1770/ijfs.v380.

Keywords

shrimp oil, encapsulation, bread quality, lipid oxidation