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

Volumn 62, Issue 1, 2015, Pages 654-661

  Umesha, S S ^a   Manohar, R Sai ^a   Indiramma, A R ^a   Akshitha, S ^a   Naidu, K Akhilender ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Biscuits; Garden cress oil; Microencapsulation; Whey protein concentrate; Linolenic acid

Indexed keywords

DAIRIES; MICROENCAPSULATION; OILS AND FATS; OXIDATION; PARTICLE SIZE; PROTEINS;

ALPHA LINOLENIC ACIDS; BISCUITS; GARDEN CRESS OIL; LINOLENIC ACIDS; OMEGA-3-FATTY ACIDS; SPRAY-DRYING METHOD; STORAGE CONDITION; WHEY PROTEIN CONCENTRATE;

FATTY ACIDS;

LEPIDIUM SATIVUM;

EID: 84924172281     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.02.018     Document Type: Article

References (28)

1. AACC Approved methods of the American Association of Cereal Chemists 2000, The American Association of Cereal Chemists Inc, St. Paul, Minnesota, USA. 10th ed.
2. AOCS Official methods and recommended practices of the American oil Chemists' Society, Method no. Ca 5a-40; Ce 8-89 2002, American Oil Chemists Society, Champaign, IL, USA.
3. Borneo R., Kocer D., Ghai G., Tepper B.J., Karwe M.V. Stability and consumer acceptance of long-chain omega-3 fatty acids (eicosapentaenoic acid, 20:5, n-3 and docosahexaenoic acid, 22:6, n-3) in cream-filled sandwich cookies. Journal of Food Science 2007, 72:S049-S054.
4. Bureau of Indian Standards (BIS) Handbook of food analysis, part XI: Dairy products 1981, Bureau of Indian Standards, New Delhi, India.
5. Conforti P.A., Lupano C.E. Functional properties of biscuits with whey protein concentrate and honey. International Journal of Food Science & Technology 2004, 39:745-753.
6. Diwakar B.T., Dutta P.K., Lokesh B.R., Naidu K.A. Physicochemical properties of Garden cress (Lepidium sativum L.) seed oil. Journal of the American Oil Chemists Society 2010, 87:539-548.
7. Gaines C.S. Instrumental measurement of the hardness of cookies and crackers. Cereal Foods World 1991, 36:989-996.
8. Gallagher E., Kenny S., Arendt E.K. Impact of dairy protein powders on biscuit quality. European Food Research and Technology 2005, 221:237-243.
9. Gebauer S.K., Psota T.L., Harris W.S., Kris-Etherton P.M. n-3 Fatty acid dietary recommendations and food sources to achieve essentiality and cardiovascular benefits. American Journal of Clinical Nutrition 2006, 83(6):S1526-S1535S.
10. Graph Pad Instat Demo: [DATASET1.ISD]. , Graph Pad 468 Software Inc., USA. http://www.graphpad.com.
11. Hogan S.A., McNammee B.F., O'Riordan E.D., O'Sullivan M. Microencapsulating properties of whey protein concentrate 75. Journal of Food Science 2001, 66(5):675-680.
12. Hooda S., Jood S. Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chemistry 2005, 90:427-435.
13. Jimenez M., Garcia H.S., Beristain C.I. Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid. European Food Research and Technology 2004, 219:588-592.
14. Labuza T.P., Dugan L.R. Kinetics of lipid oxidation in foods. CR C Critical Reviews in Food Technology 1971, 2(3):355-405.
15. Lavie C.J., Milani R.V., Mehra M.R., Ventura H.O. Omega-3 polyunsaturated fatty acids and cardiovascular diseases. Journal of the American College of Cardiology 2009, 54(7):585-593.
16. Rockland L.B. Saturated salt solutions for static control of relative humidity between 5°C and 40°C. Analytical Chemistry 1960, 32:1375-1376.
17. SaiManohar R., HaridasRao P. Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits. Journal of the Science of Food and Agriculture 1999, 79:1223-1231.
18. Séverin S., Wen-shui X. Nutritional evaluation of caseins and whey proteins and their hydrolysates from Protamex. Journal of Zhejiang University SCIENCE B 2006, 7(2):90-98.
19. Shantha N.C., Decker E.A. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of AOAC International 1994, 77(2):421-424.
20. Shi J. Microencapsulation and delivery of omega-3 fatty acids. Functional food ingredients and nutraceuticals processing technologies 2006, 297-327. (Chapter 12).
21. Simopoulos A.P. Essential fatty acids in health and chronic disease. American Journal of Clinical Nutrition 1999, 70(3):560S-569S.
22. Umesha S.S., Akhilinder Naidu K. Vegetable oil blends with α-linolenic acid rich Garden cress oil modulate lipid metabolism in experimental rats. Food Chemistry 2012, 135:2845-2851.
23. Umesha S.S., Monahar B., Naidu K.A. Microencapsulation of α-linolenic acid-rich garden cress seed oil: physical characteristics and oxidative stability. European Journal of Lipid Science and Technology. 2013, 115(12):1474-1482.
24. Vega C., Roos Y.H. Spray-dried dairy and dairy like emulsions-compositional consideration. Journal of Dairy Science 2006, 80:383-401.
25. Vishal R.K., Dilip K.K., Shriram S.S. Study of whey protein concentrate fortification in cookies variety biscuits. International Journal of Food Engineering 2011, 7(2):1-17.
26. Wehrle K., Gallagher E., Neville D.P., Keogh M.K., Arendt E.K. Microencapsulated high-fat powders in biscuit production. European Food Research and Technology 1999, 208:388-393.
27. Zahir F., Rizwia S.J., Haqb S.K., Khanb R.H. Low dose mercury toxicity and human health. Environmental Toxicity and Human Health 2005, 20(2):351-360.
28. Zhao G., Etherton T.D., Martin K.R., West S.G., Peter J.G., Kris-Etherton P.M. Dietary α-linolenic acid reduces inflammatory and lipid cardiovascular risk factors in hypercholesterolemia men and women. American Journal of Clinical Nutrition 2007, 85(20):385-391.