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Different sources of DHA and/or n-3 (omega-3) rich oils, oil emulsions and microencapsulated (ME) powders were tested at two different concentrations with the aim of producing fortified pan bread. Three oils (S-algae, fish and flax), two emulsified algae oils (Emulsion-P and Emulsion-L) and two ME oils (ME-S algae and ME-C algae) were compared. The DHA and n-3 oils replaced part of the shortening in order to obtain 32 g slices enriched with 25 or 50 mg DHA, 35 or 70 mg total n-3 from fish oil and 90 or 180 mg linolenic from flax oil. Addition of oils did not significantly affect water absorption but reduced mix time whereas addition of the ME oils decreased both water absorption and mix time. Breads enriched with flax or ME-C oils had lower volume and higher density than the control, ME-S algae, Emulsion-P and Emulsion-L breads. All breads lost texture throughout 14 d storage, the major changes occurred after 3 d. The ME-S algae oil bread had the best softness after 14 d storage whereas breads produced from ME-S algae or ME-C algae oils had the poorest texture. Sensory evaluations indicated that the color of the ME-S algae oil fortified bread was significantly less preferred than the other loaves. After 6 d the control bread had higher acceptability compared with the rest of the breads enriched with high levels of DHA or omega-3 oils. The high-enriched fish oil bread was well accepted during the first days of storage but had the least preferred acceptability after 13 d. The best fortified breads were those supplemented with S-algae oil, Emulsion-P and Emulsion-L oils.

Publisher Summary Flour and bread are commonly fortified with selected essential micronutrients; however, the recent trend is to use these to provide fiber, other proteins, and nutraceuticals that can prevent chronic diseases currently responsible for approximately 60% of deaths. The nutritional benefits of incorporating docosahexaenoic acid (DHA) and other ω-3 FA into bakery products have gained interest in recent years. DHA is considered the most important ω-3 FA because it plays an important role in brain chemistry and development. It constitutes approximately half of the lipids found in neuron membranes and in the photoreceptors of the retina. Baking tests demonstrated that it was feasible to produce DHA/ω-3 fortified breads containing 25 or 50 mg DHA/slice (32 g). Enriched breads had similar properties as those of the control. The flax oil bread contained the highest amount of linolenic acid but lacked the important long-chain EPA and DHA. The fish oil bread had adequate baking properties but lost flavor and overall acceptability during the last stages of storage. Consumption of three slices of bread enriched with algae oil can provide almost all of the recommended daily amount of DHA (160 mg). The supplementation of 32 mg DHA/ serving of a particular food (20% of the recommendation) allows the nutritional claim that the food is enriched with DHA.

Publisher Summary The Long-Chain Polyunsaturated Fatty Acids (LCPUFA) manipulation in animal products is of great importance to producers, due to the limited means of altering the fatty acid profile through selective breeding or through feed modification. This chapter explains that animal products can be successfully enriched with Docosahexaenoic Acid (DHA) via the inclusion of LCPUFA-rich single-cell microorganisms in animal rations. It also discusses the Single Cell Oil (SCO) supplementation in companion animals to improve growth and performance in many species. These sources of LCPUFAs have inherent advantages when used as a feed supplement, as opposed to utilizing LCPUFAs from animal by-products, such as fish oil or fish meal, which have many drawbacks. The DHA-rich SCO offers a unique solution for the feed industry.

Thirty-two lactating Karagouniko ewes were allocated at random to four groups for 6 weeks, to examine the effect of four diets: C (control treatment, ration without algae); LA (ration with low level of algae); MA (ration with medium level of algae) and HA (ration with high level of algae); containing 0, 23·5, 47 and 94 g algae, respectively, on the enrichment of milk and dairy products. Addition of algae reduced (PPP20[ratio ]5 (n-3) (0·4–2·1%), C22[ratio ]5 (n-6) (0·8–4·1%), C22[ratio ]6 (n-3) (4·3–12·4%) (P22[ratio ]5 (n-3) (2·1–3·1%) (P

Combinations of xylitol, fructose and 24 DE corn syrup solids (CSS) were the sweetening agents in ice cream-type frozen desserts. A 23 factorial experimental design evaluated the most acceptable combinations of xylitol (4% or 6%), fructose (4% and 6%) and CSS (10% and 12%). Based on chemical, physical and sensory analyses of the eight experimental combinations it was demonstrated that a formulation involving 6% xylitol, 6% fructose and 10% CSS gave product acceptability similar to that of an ice cream with conventional ingredient array and composition.

The disposal of whey is a problem because of its high biological oxygen demand. Of the 1.8 × 1010 kg produced annually in the USA, only about half has any food or feed application (Jelen 1983). One possible approach to acid whey utilisation is the removal of the proteins either by ultrafiltration or by thermal precipitation, hydrolysis of lactose with soluble β-galactosidase (lactase, EC 3.2.1.23) and subsequent isomerisation of the glucose to fructose by the action of immobilised glucose isomerase (EC 5.3.1.5). The resulting syrup is composed of glucose, fructose and galactose plus small amounts of unhydrolysed lactose and other oligosaccharides. The syrup was found to have a predominantly sweet and slightly salty taste. Recently sucrose has been replaced in many foods by high fructose corn syrup produced by the action of glucose isomerase on glucose syrups from corn starch hydrolysates (Bucke 1981). The whey syrup also has potential as a sucrose substitute.