CONICET | Buscador de Institutos y Recursos Humanos

Chia oil is one of the richest sources of omega-3 fatty acids, so its incorporation into baked goods is of great importance. However, the poor oxidative stability of added oil alters the chemical and organoleptic quality of the food. In order to overcome these drawbacks, the microencapsulation of chia oil was carried out using soy proteins as wall material. Microcapsules were added to bread preparation and the technological and chemical quality of bakery products was measured. Methods: Breads were prepared according a traditional formulation and moisture content, specific bread volume, crust color, crumb morphology, bread texture and sensorial characteristics were studied. In addition, chemical quality of chia oils was determined through hydroperoxides,rancimat, fatty acids profile and simulated gastro-intestinal digestion determinations. Results: The study of the prepared breads showed that the macroscopic aspect and moisture content did not significantly varied in the different samples but the unencapsulated oil-containing bread showed an increase in specific volume and a decrease in firmness and chewiness respect to control bread and the encapsulated oil-containing bread didn´t show differences respect to control bread in these measured properties. The hydroperoxide values of the samples extracted from breads stored for 0, 7 and 14 days showed a very marked increase for unencapsulated oil, while encapsulated oils didn?t show differences respect optimal quality oils. Conclusions: The addition of encapsulated chia oil as ingredient represents a novel and effective alternative for the preparation of omega-3 enriched breads with similar technological quality respect to traditional breads and improved chemical quality respect to breads prepared withunencapsulated chia oil. This development can be applied to other processed foods of interest to the food industry.

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