Enrichment of baked goods with omega-3 fatty acids

Hernández, Ernesto

doi:10.1533/9780857098863.3.319

Cited by 6 publications

(7 citation statements)

References 52 publications

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“…The compound belongs to a group of omega-6 fatty acids, and is a geometric isomer of linoleic acid (LA; Yang et al, 2017). Beneficial properties of CLA include preventing increase of body fats (Corbo et al, 2014), anti-carcinogenesis properties (colon, prostate, skin and breast cancers) (Masso-Welch et al, 2004), antioxidant properties (Zárate, 2012), lowering of blood serum cholesterol (Hernandez, 2013), anti-inflammation properties (Olson et al, 2017), anti-diabetic properties (Balci Yuce et al, 2017) and regulation of the system. Daily intake of 3 g of CLA is recommended to prevent cancers; however, the CLA content of dairy products is only 0.5-9.9 mg g -1 of fats (Zárate, 2012).…”

Section: Preparation Of Culturesmentioning

confidence: 99%

Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture

Zahed

Khosravi‐Darani

Mortazavian³

et al. 2021

Ital. J. Food Sci.

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In this study, Propionibacterium freudenreichii was used for in situ production of conjugated linoleic acid (CLA) in yogurt. Firstly, effects of process variables, including strain type, percentage of milk fat, percentage of inoculum, quantity of sunflower oil, concentration of inulin, temperature of fermentation and time of storage at 4°C, on production of CLA by Propionibacterium freudenreichii were investigated using screening method of the Plackett–Burman design. Then optimisation of CLA production process was conducted using three major factors of milk fat percentage, inulin concentration and storage time at 4°C using central composite design. Analysis of variance established that the models were highly significant (P ? 0.05). The model demonstrated that the production of CLA was affected by these three factors. Optimised CLA production by Propionibacterium freudenreichii ssp. shermanii in yogurts was achieved after 17 days of storage at 4°C in skim-milk containing 1.75% (w/w) fat and 2.25% (w/v) inulin as prebiotic. Reconfirmation test established that at the highlighted optimum conditions, the highest concentration of produced CLA was 6.4 mg g–1 lipid in yogurt, which is a 256% increase in total CLA production, compared with control samples. Results demonstrated that Propionibacterium freudenreichii ssp. shermanii not only leads to production of synbiotic yogurts containing inulin but also increases CLA production in yogurts.

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Section: Preparation Of Culturesmentioning

confidence: 99%

Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture

Zahed

Khosravi‐Darani

Mortazavian³

et al. 2021

Ital. J. Food Sci.

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“…For this reason, the production of high quality food products, in particular baked ones, with increased health and functional benefits have recently attracted the attention of consumers and researchers (Mercier et al, ; Rubel, Perez, Manrique, & Genovese, ). Several studies have focused on enriching baked goods formulations and in particular breads, with various functional ingredients such as fibers, omega‐3, flavonoids, carotenoids, and other bioactive compounds (Hernandez, ; Morris & Morris, ; Peressini & Sensidoni, ; Wang, Rosell, & Benedito de Barber, ; Weaver, ). Among these, the use of ingredients such as legumes and fiber can improve the nutritional and functional value of cereal products (Dhinda, Lakshmi Jyothi, Prakash, & Dasappa, ; Ktenioudaki & Gallagher, ).…”

Section: Introductionmentioning

confidence: 99%

Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza

Glicerina

Balestra

Capozzi

et al. 2017

Journal of Texture Studies

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In this work, the effects of using new ingredients (e.g., soy paste, wheat fiber) on the rheological, textural, physicochemical, nutritional, and organoleptic characteristics of an enriched pizza type were investigated both at laboratory and industrial levels. The new pizza provides a product that combines solid technological performances, in terms of rheological properties and dough elasticity, with improved and balanced nutritional quality, thanks also to the ingredients used in the topping. Results demonstrate the possibility of obtaining new pizza products characterized by nutritional and sensorial properties tailored for different group of consumers.

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“…Nowadays, consumers prefer to consume superior quality foods and healthy foods, so the tendency in baked products is to produce specialty breads made from whole grain flour and other functional ingredients [13]. Bread, food that is universally consumed, can be also a convenient vehicle for introducing n3 fatty acids into the diet due to that this offers a stable environment for PUFA by its relatively low moisture and short shelf-life [14].…”

Section: Introductionmentioning

confidence: 99%

Enrichment of the Fatty Acids Profile of Breads Replaced With Functional Flours Blends

Osuna¹

2016

IJRET

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Functional breads constitute an interesting alternative as a vehicle of new essential fatty acid sources. The aim of this study was to improve the fatty acids profile of breads replaced with mixtures of three flours and to analyse the effect of their use on texture parameters, colour and technological characteristics of these products. Wheat flour (WF) was replaced with mixtures of soybean flour (SF), flaxseed flour (FF) and wheat bran (WB). A multilevel factorial design with 3 factors (FF, SF and WB) and 3 levels (0 g/Kg WF -8 g/KgWF-16 g/Kg WF) were applied; being bread without flour replacement, the control sample. The content of saturated fatty acids (SFA) decreased with increasing concentration of FF, while the content of polyunsaturated fatty acids (PUFA) tended to increase at higher contents of SF and FF. The breads substituted with the highest concentration of FF in mixtures FF+SF or FF+WB showed the highest of n3 fatty acid content. Specific volume of breads with the blends FF+SF and FF+WB showed no significant differences with control (p<0.05). The samples with 16 g/kg FF+16 g/kg WB and with 16 g/Kg FF+8 g/Kg SF were selected for high content n3 and good specific volume. These breads presented harder crumb, less cohesiveness and more chewiness. Colour crumb was more reddish in bread with FF+WB, more yellowish in bread with FF+SF, and both lesser luminous than the control. Although these selected formulations provided breads with high content n3, their crumbs were darker and harder than wheat flour bread.

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Enrichment of baked goods with omega-3 fatty acids

Cited by 6 publications

References 52 publications

Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture

Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture

Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza

Enrichment of the Fatty Acids Profile of Breads Replaced With Functional Flours Blends

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