Abstract
Whole wheat breads were prepared by substituting shortening with different levels of microencapsulated n-3 polyunsaturated fatty acids (PUFA) powder. The oxidative stability of n-3 PUFA powder in bread was monitored over 7-day storage using sensory evaluation, % recovery of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) by gas chromatography, lipid oxidation by peroxide value and anisidine value (AV) determinations. Baking qualities and texture of bread were investigated as well. High recovery of EPA and DHA (8089%), and low lipids oxidation in bread after baking and storage showed that microencapsulated n-3 PUFA powder is stable in bread. The substitution of shortening with microencapsulated n-3 PUFA powder did not affect the specific volume and quality of the bread. Bread containing 1.0% microencapsulated n-3 PUFA powder gave an acceptable palatability even after 3-day storage. Microencapsulated n-3 PUFA powder can be recommended as a suitable substitute for shortening.