Breads with Fish Oil Instead of Shortening
April 21/Kuala Lumpur, Malaysia/Food Weekly News -- "Wholemeal bread and white bread were prepared by substituting shortening with refined menhaden fish oil (0.5%, 1.0% and 1.5% w/w). The stability of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were evaluated over five days of storage through gas chromatography (GC) analysis along with peroxide and anisidine value determinations," researchers in Kuala Lumpur, Malaysia, report.
"Sensory analysis was also performed by evaluating the fishy flavor, palatability and palatability differences compared to the control bread upon storage. The recoveries of EPA and DHA in breads after baking were 68.7%-72.8% with no further significant changes (P<0.05) upon storage for both types of breads -- from GC analyses correlated well with peroxide and anisidine value analyses, which showed relatively low values throughout the storage time," wrote F.S.H. Lu and colleagues.
The researchers concluded, "Omega-3-fatty acids from menhaden fish oil can be incorporated into breads by substituting the shortening at a fish oil level of 0.5% (w/w) with acceptable palatability even after a three-day storage period."
Lu and colleagues published their study in the International Journal of Food Science and Technology (Stability of Docosahexaenoic Acid and Eicosapentaenoic Acid in Breads after Baking and upon Storage." International Journal of Food Science and Technology, 2010;45(4):821-827).
For additional information, contact F.S.H. Lu, UCSI University, Fac Sci Appl, Dept. of Food Sci & Nutr, Kuala Lumpur 56000, Malaysia.
From the April 26, 2010, Prepared Foods E-dition