Consumer and physicochemical quality of bakery products, head grade of polyunsaturated fatty acids in liposomal form

Bakery products play an important role in hu-man nutrition. Being one of the main sources of energy and nutrients, they are included in the daily diet of the overwhelming majority of consumers, making the problem of attaching functional proper-ties to them extremely topical. Nutritional value and functional properties of bakery products are in-creased today through their enrichment with natural components, primarily, biologically active sub- stances. Developing functional food products by enriching them with essential micronutrients such as ω-3 polyunsaturated fatty acids (PUFAs) is one of the ways to prevent cardiovascular disease, hy- pertension, diabetes, osteoporosis, cancer, auto- immune diseases and other dysfunctions. The main sources of ω-3 fatty acids are fatty species of cold-water fish and other hydrobionts. Adding fish oil to food products has difficulties and limits. They are lipophilicity, ability to rapid oxidation, fish taste and odour. Researchers in food industry began using liposomes for controlled delivery of functional in-gredients in food. In this research we have studied the possibility of enriching wheat bread with essen-tial fatty acids by replacing the part of water with liposomal form of PUFA concentrate. The research work also focuses on the effect of liposomal form of PUFA concentrate on consumer, physicochemical properties of bread and its storage time. The ob-tained data indicate that adding the liposomal form of PUFA concentrate to the composition results in increasing of the output volume of bread, decreas-ing the bakery oven loss, intensifying the color of the crusts, but does not affect the taste and flavor of bread, with increasing storage time. The optimal formulation is adding PUFA concentrate in liposo-mal form to the composition of bread in amount of 30 % of the flour weight allows positioning it as a functional food product containing 15.8 % PUFAs by reference daily intake per 100 grams of bread.