Abstract
The aim of this study was to investigate the effect of incorporation of hybrid GO MCs (garlic oil microcapsules) on the physico-sensory parameters of bread. Hybridized calcium alginate microcapsules containing nanoemulsions of garlic oil (GO) were prepared by using air atomization technique. Functional bread fortified with 5% hybrid GO MCs showed fourfold decrease in thiobarbituric acid-reactive substance values (0.132–0.221 μmol MDA/g oil) than the market garlic (unencapsulated) bread (0.185–0.816 μmol MDA/g oil) throughout the storage period. Hardness increased significantly (P < 0.001), whereas no change in the cohesiveness and springiness was observed in all bread samples throughout the storage period (7 days). Functional bread fortified with GO MCs showed lower hardness values (317.14 ± 0.21–564.88 ± 0.11) as compared to the control bread (383.69 ± 0.40–827.97 ± 0.08) and market garlic bread (322.64 ± 0.24–675.27 ± 0.15). There was no significant difference (P < 0.05) in all the sensory parameters observed in the control bread and functional bread fortified with GO-hybrid MCs. Hence, functional bread fortified with GO-hybrid MCs achieved improved physical/sensory parameters when compared to market garlic bread.
| Original language | English |
|---|---|
| Pages (from-to) | 356-363 |
| Number of pages | 8 |
| Journal | Agricultural Research |
| Volume | 8 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 1 Sept 2019 |
| Externally published | Yes |
Keywords
- Bread
- Garlic oil
- Hybrid microcapsules
ASJC Scopus subject areas
- Food Science
- Agronomy and Crop Science
- Plant Science