Czech J. Food Sci., 2016, 34(6):522-529 | DOI: 10.17221/384/2015-CJFS

Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptabilityFood Analysis, Food Quality and Nutrition

Jelena Filipović1, Milan Ivkov2, Milenko Košutić1, Vladimir Filipović3
1 Institute for Food Technology, University of Novi Sad, Novi Sad, Serbia
2 Department of Geography, Tourism and Hotel Management, Faculty of Science, University of Novi Sad, Novi Sad, Serbia
3 Department of Chemical Engineering, Faculty of Technology, University of Novi Sad, Novi Sad, Serbia

The chemical composition and content of fatty acids in flaxseed and spelt flour were evaluated. The ratio of ω-6/ω-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 ω-6/ω-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 ω-6/ω-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.

Keywords: flour; pasta; fatty acids; ω-3, ω-6 ratio; sensory evaluation

Published: December 31, 2016  Show citation

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Filipović J, Ivkov M, Košutić M, Filipović V. Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability. Czech J. Food Sci. 2016;34(6):522-529. doi: 10.17221/384/2015-CJFS.
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