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https://open.uns.ac.rs/handle/123456789/6485
Nаziv: | The effects of ω-3 fatty acids and inulin addition to spelt pasta quality | Аutоri: | Filipović, Jelena Pezo, Lato Filipović, Vladimir Brkljača, Jovana Krulj, Jelena |
Dаtum izdаvаnjа: | 1-сеп-2015 | Izdаvаč: | Elsevier | Čаsоpis: | LWT - Food Science and Technology | Sažetak: | © 2015 Elsevier Ltd. This paper investigates the effects of simultaneous addition of inulin (10g/100g of sample and 20g/100g of sample) and ω-3 fatty acids content (0.2g/100g of sample, 0.4g/100g of sample and 0.6g/100g of sample), according to accepted experimental plan, on the technological quality of spelt pasta to obtain new products with altered nutritional properties. ω-3 fatty acids content strongly influences texture properties (maximum hardness was obtained for pasta with 0.6g/100g of sample ω-3 fatty acids content and 10g/100 g of sample inulin HPX, the maximum of work of shear was reached for 0.6 g/100 g of sample ω-3 fatty acids and without inulin HPX, while the minimum of adhesiveness, was observed for sample with 20 g/100 g of sample inulin and 0.6 g/100 g of sample ω-3 fatty acids). Inulin addition showed the influence on pasta colour (maximum values for brightness and minimum for colouration were observed with 0 g/100 g of sample ω-3 fatty acids and 20 g/100 g of sample inulin content). The chemometric analysis pointed at the versatile beneficial contributions of ω-3 fatty acids in wholemeal spelt pasta enriched with inulin enabling the optimization of pasta dough formula. | URI: | https://open.uns.ac.rs/handle/123456789/6485 | ISSN: | 00236438 | DOI: | 10.1016/j.lwt.2015.03.082 |
Nаlаzi sе u kоlеkciјаmа: | FINS Publikacije/Publications TF Publikacije/Publications |
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