Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil

Main Article Content

Sirima Takeungwongtrakul
Soottawat Benjakul
Aran H-Kittikun

Keywords

shrimp oil, encapsulation, bread quality, lipid oxidation

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%.
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