کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
223599 464386 2011 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Development of functional bread containing nanoencapsulated omega-3 fatty acids
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Development of functional bread containing nanoencapsulated omega-3 fatty acids
چکیده انگلیسی

The aim of this study was to develop functional bread enriched with omega-3 fatty acids. High amylose corn starch was used to form nanosized complexes with flax seed oil that was converted to powder of microparticles by spray drying. The particles were then incorporated into bread formulation at different amounts to investigate their effects on bread quality characteristics. The effects of encapsulation on the formation of lipid oxidation products and thermal process contaminants including acrylamide and hydroxymethyl furfural (HMF) were determined. Encapsulation significantly decreased lipid oxidation as measured by the formation of hexanal and nonanal in breads during baking. Increasing the amount of particles in dough significantly decreased the formation of acrylamide and HMF in breads. Scanning electron microscopic analysis of bread demonstrated that particles added to dough remained intact in the crumb, but partially destroyed in the crust. Comparing to its free form, addition of nanoencapsulated flax seed oil increased final product quality and safety by lowering lipid oxidation and formation of harmful compounds in breads during baking.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 105, Issue 4, August 2011, Pages 585–591
نویسندگان
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