SUPPLEMENTATION OF OMEGA-3 FATTY ACID TO BAKERY PRODUCTS (BISCUIT AND CAKE) WITH FISH (Pangasius hypophthalmus) OIL

Abstract

Bakery industry is an important segment within the food and beverage industries in Bangladesh. The major product markets within these industries are biscuits and cakes. This study was conducted to supplement omega-3 fatty acid to cakes and biscuits by fish oil replacing harmful TFA containing margarine. Oil of Pangasius hypophthalmus has good content of omega-3 fatty acid and its sufficient content of SFA made it suitable for using in bakery products. Dough was made with wheat flour (8% gluten for making cake and 10% for biscuit), baking powder, Milk, eggs, sugar and margarine; 100%, 80% and 60% or 50% fish oil (1:0, 4:1, 3:2 or 1:1:: Fish oil: Margarine respectively) were mixed with dough separately in each sample replacing margarine, then shaped it properly and baked for proper temperature an time. Fatty acid analysis of these finished products revealed that Omega-3 fatty acid increased significantly in the products containing fish oil. Highest value (4.19% and 4.03% respectively) of omega-3 fatty acid has been found in the biscuits and cakes containing 100% fish oil. Good content of omega-3 fatty acid (3.90% and 3.96% respectively) was also found in the biscuits and cakes containing 80% fish oil. All the proximate compositions were statistically varied (P<0.05) and found no significant different with the control products to most of the treated products. The sensory parameters indicated that the products containing 100% fish oil were preferred less than the products containing 80% fish oil and the control products. Considering the content of omega-3 fatty acid and panel‟s preference, biscuits and cakes which were prepared using 80% fish oil would be the best choice for consumers.