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https://open.uns.ac.rs/handle/123456789/3957
Title: | Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability | Authors: | Filipović, Jelena Ivkov, Milan Košutić, Milenko Filipović, Vladimir |
Issue Date: | 2016 | Publisher: | Praha: Czech Academy of Agricultural Sciences | Journal: | Czech Journal of Food Sciences | Abstract: | The chemical composition and content of fatty acids in flaxseed and spelt flour were evaluated. The ratio of w-6/w-3 essential fatty acids is also analysed in spelt pasta and pasta with 0, 10, and 20% of flaxseed flour. Flaxseed flour has a better fatty acid profile than spelt flour, with low levels of saturated fat (approximately 8.99 g/100 g of flour) and a high concentration of linolenic acid (57.20 g/100 g of flour) and lower content of linoleic acid (15.98 g/100 g of flour), as well as superior w-6/w-3 ratio of 1: 4. Flaxseed flour in pasta positively contributes to the daily intake of essential fatty acids recommended by nutritionists and the improvement of w-6/w-3 ratio. Although a new product is worse in texture quality, it will be acceptable to consumers who want to change their habits related to diet and enrich it with functional components. | URI: | https://open.uns.ac.rs/handle/123456789/3957 | ISSN: | 12121800 | DOI: | 10.17221/384/2015-CJFS |
Appears in Collections: | TF Publikacije/Publications |
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