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Enrichment of biscuits with microencapsulated omega-3 fatty acid (Alpha-linolenic acid) rich Garden cress (Lepidium sativum) seed oil: Physical, sensory and storage quality characteristics of biscuits.

Umesha, S. S. and Sai Manohar, R. and Indiramma, A. R. and Akshitha, S. and Akhilender Naidu, K. (2015) Enrichment of biscuits with microencapsulated omega-3 fatty acid (Alpha-linolenic acid) rich Garden cress (Lepidium sativum) seed oil: Physical, sensory and storage quality characteristics of biscuits. LWT - Food Science and Technology, 62 (1). pp. 654-661.

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Abstract

Garden cress seed oil (GCO) is rich in a-linolenic acid (ALA), and hence is prone for auto-oxidation. Microencapsulation of GCO (MGCO) was prepared in whey protein concentrate with oil/protein ratio of 0.4, by spray-drying method. Microencapsulated GCO powder (MGCO) contained 25 g of GCO/100 g with microencapsulation efficiency of 64.8% and particle size of 15.4 � 9.1 microns. Biscuits were prepared by supplementing MGCO at 20 g/100 g or GCO at 5.0 g/100 g by replacing flour and fat or fat in biscuit formula. ALA content was found to be 1.02 g and 1.05 g/100 g respectively in MGCO and GCOsupplemented biscuits. Biscuits were packed in metalized PET film (MPET) pouches, stored at three different storage conditions, viz., 90% RH/38 �C for 3 months, 30e40% RH/38e40 �C for 4 months and 65% RH/27 �C for 5 months. Biscuits stored at 90% RH/38 �C had one month shelf- life, whereas at 30e40% RH/ 38e40 �C and 65% RH/27 �C, they lasted 4 and 5 months, respectively. However, in all the three storage conditions oxidation rate of ALA was high in GCO-supplemented biscuits compared to MGCO biscuits indicating that the encapsulation prevented oxidation of ALA in biscuits. Sensory evaluation results showed that MGCO-supplemented biscuit were acceptable.

Item Type: Article
Uncontrolled Keywords: Garden cress oil a-Linolenic acid Biscuits Whey protein concentrate Microencapsulation
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Dept. of Biochemistry
Flour Milling Bakery and Confectionary Technology
Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2015 10:39
Last Modified: 16 Jun 2015 10:39
URI: http://ir.cftri.com/id/eprint/11824

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