Exploiting encapsulated Himalayan walnut oil as a vivid source of essential fatty acids for the development of novel functional bread

Summary The basic aim of the study was to utilise Himalayan Walnut oil (HWO) encapsulated in soy protein isolate (SPI)–maltodextrin (MD)–pectin (Pec) complex as a potential source of omega fatty acids for bread fortification. Encapsulated HWO was integrated with bread for enhanced quality and technological aspects compared to control: it contained protein (9–19%), fat (6–8%), alpha‐linolenic acid (37.50%) with lower carbohydrate (35–42%) content. The baked loaves depicted higher specific loaf volume (3.85–4.85 cm 3 g −1 ) with low hardness (4.24–5 N) due to the presence of hydrocolloids. Crust and crumb colour revealed a significant effect on the appearance of bread, with an increase in the antioxidant activity as assessed by 1,1‐diphenyl‐2‐picrylhydrazyl (80%), 2,2′‐Azino‐bis (3‐Ethylbenzothiazoline‐6‐Sulfonic Acid) (100%) and Metal Chelating Activity (10%). Compared to control, addition of encapsulated HWO increased final product quality by lowering oil oxidation during storage period. Scanning electron microscopic analysis showed intact encapsulated oil bodies in crumb after baking, thereby demonstrating high omega fatty acid retention.