This subproject is one of many research subprojects utilizing theresources provided by a Center grant funded by NIH/NCRR. The subproject andinvestigator (PI) may have received primary funding from another NIH source,and thus could be represented in other CRISP entries. The institution listed isfor the Center, which is not necessarily the institution for the investigator.The purpose of this sudy will be to develop bakery products supplemented with varying amounts of a microencapsulated omega-3 fatty acid powder and to test the acceptability and sensory aspects of the different products. Hypothesis: We can produce acceptable, palatable bakery products incorporating microencapsulated fish oil.
Specific aims : 1) To produce four bakery products (brownies, blondies, orange muffins and bran muffins) incorporating 4 levels of microencapsulated fish oil, 2) to do hedonic testing of the procucts and assess the appearance, flavor, texture, and overall acceptability of each item.
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