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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.

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Relation http://ir.cftri.com/11824/
http://dx.doi.org/10.1016/j.lwt.2014.02.018
 
Title 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.
 
Creator Umesha, S. S.
Sai Manohar, R.
Indiramma, A. R.
Akshitha, S.
Akhilender Naidu, K.
 
Subject 17 Fatty Acid Chemistry
26 Bakery products
 
Description 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.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11824/1/LWT%20-%20Food%20Science%20and%20Technology%2C%20Volume%2062%2C%20Issue%201%2C%20Part%202%2C%20June%202015%2C%20Pages%20654-661.pdf
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.