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American Journal of Food Technology

Year: 2008 | Volume: 3 | Issue: 6 | Page No.: 384-393
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Authors

G. Davidov-Pardo

P. Roccia

D. Salgado

A.E. Leon

R. Pedroza-Islas

Keywords

Research Article

Utilization of Different Wall Materials to Microencapsulate Fish Oil Evaluation of its Behavior in Bread Products

G. Davidov-Pardo, P. Roccia, D. Salgado, A.E. Leon and R. Pedroza-Islas
The aim of this study was to assess the possibility of adding fish oil microcapsules to bread products in order to evaluate four different types of wall material: methyl cellulose (M), soybean protein isolates (S), calcium-gelatin casein (CG) and whey protein concentrate (W). The M, W and CG microcapsules were made by the spray drying method, whereas S microcapsules were made by polymerization with transglutaminase. Both, the microencapsulation efficiency and the microcapsule morphology were determined. The microcapsules were added to bread and this was evaluated by a triangle sensory test and a rehological test. In conclusion, it is possible to add fish oil to bread products with no significant modification of their sensory characteristics using the M and S treatments, being the spray drying method the one with greater potential due to more efficiently encapsulated fish oil and better performance.
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