Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil
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,<br />gumminess and resilience of resulting bread were decreased. Bread crust and crumb showed higher redne...
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| Main Authors: | , , |
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| Format: | Book |
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Chiriotti Editori,
2015-12-01T00:00:00Z.
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| Summary: | 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,<br />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%<br />MSO to a higher extent, compared with those with 1 or 3% MSO. Therefore, the bread could be fortified with MSO up to 3%. |
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| Item Description: | 1120-1770 1120-1770 10.14674/1120-1770/ijfs.v380 |