<b>Food supplementation for workers: flour enriched with omega -3
The objective of this study was preparing a product (omega-3 flour) to increase the nutritional value of the food for workers concerning the content of omega-3 fatty acids (n-3 FA). The omega-3 flour was prepared using waste (head sardines and leaves of carrot), flaxseed flour, manioc flour and spic...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Maringá
2015-01-01
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| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/20108 |
| _version_ | 1818756576436027392 |
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| author | Adriana Nery de Oliveira Flavia Braidotti Stevanato Jesuí Vergilio Visentainer |
| author_facet | Adriana Nery de Oliveira Flavia Braidotti Stevanato Jesuí Vergilio Visentainer |
| author_sort | Adriana Nery de Oliveira |
| collection | DOAJ |
| description | The objective of this study was preparing a product (omega-3 flour) to increase the nutritional value of the food for workers concerning the content of omega-3 fatty acids (n-3 FA). The omega-3 flour was prepared using waste (head sardines and leaves of carrot), flaxseed flour, manioc flour and spices. The fatty acids (FA) concentration was analyzed by gas chromatography. A total of 28 FA were identified in the omega-3 flour. The concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were 329.23mg EPA 100 g-1 omega-3 flour and 545.35 mg DHA 100 g-1 omega-3 flour. To meet the minimum requirements of omega -3, it is necessary the intake 2.5 to 3 tablespoons (soup) of omega-3 flour day-1.There were analyzed two meals (A and B) generally consumed by workers without and with the addition of the omega-3 flour (1 and 2 tablespoons) to verify if there was an increase of n-3 FA. It was concluded that there was a significant increase of these FA in both meals. It was found that the omega-3 flour is constituted of a good nutritional value, especially the n-3 FA, so the product can be used as a supplement in the feeding of the workers as well as in other segments. |
| first_indexed | 2024-12-18T05:57:14Z |
| format | Article |
| id | doaj.art-2fbdeb33edd7400fa6d1bf845603a571 |
| institution | Directory Open Access Journal |
| issn | 1806-2563 1807-8664 |
| language | English |
| last_indexed | 2024-12-18T05:57:14Z |
| publishDate | 2015-01-01 |
| publisher | Universidade Estadual de Maringá |
| record_format | Article |
| series | Acta Scientiarum: Technology |
| spelling | doaj.art-2fbdeb33edd7400fa6d1bf845603a5712022-12-21T21:18:46ZengUniversidade Estadual de MaringáActa Scientiarum: Technology1806-25631807-86642015-01-0137113313910.4025/actascitechnol.v37i1.2010811474<b>Food supplementation for workers: flour enriched with omega -3Adriana Nery de Oliveira0Flavia Braidotti Stevanato1Jesuí Vergilio Visentainer2Colégio Sesi de MaringáUniversidade Estadual de MaringáUniversidade Estadual de MaringáThe objective of this study was preparing a product (omega-3 flour) to increase the nutritional value of the food for workers concerning the content of omega-3 fatty acids (n-3 FA). The omega-3 flour was prepared using waste (head sardines and leaves of carrot), flaxseed flour, manioc flour and spices. The fatty acids (FA) concentration was analyzed by gas chromatography. A total of 28 FA were identified in the omega-3 flour. The concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were 329.23mg EPA 100 g-1 omega-3 flour and 545.35 mg DHA 100 g-1 omega-3 flour. To meet the minimum requirements of omega -3, it is necessary the intake 2.5 to 3 tablespoons (soup) of omega-3 flour day-1.There were analyzed two meals (A and B) generally consumed by workers without and with the addition of the omega-3 flour (1 and 2 tablespoons) to verify if there was an increase of n-3 FA. It was concluded that there was a significant increase of these FA in both meals. It was found that the omega-3 flour is constituted of a good nutritional value, especially the n-3 FA, so the product can be used as a supplement in the feeding of the workers as well as in other segments.http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/20108polyunsaturated fatty acidshead sardinesflaxseedcarrot leaves |
| spellingShingle | Adriana Nery de Oliveira Flavia Braidotti Stevanato Jesuí Vergilio Visentainer <b>Food supplementation for workers: flour enriched with omega -3 Acta Scientiarum: Technology polyunsaturated fatty acids head sardines flaxseed carrot leaves |
| title | <b>Food supplementation for workers: flour enriched with omega -3 |
| title_full | <b>Food supplementation for workers: flour enriched with omega -3 |
| title_fullStr | <b>Food supplementation for workers: flour enriched with omega -3 |
| title_full_unstemmed | <b>Food supplementation for workers: flour enriched with omega -3 |
| title_short | <b>Food supplementation for workers: flour enriched with omega -3 |
| title_sort | b food supplementation for workers flour enriched with omega 3 |
| topic | polyunsaturated fatty acids head sardines flaxseed carrot leaves |
| url | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/20108 |
| work_keys_str_mv | AT adriananerydeoliveira bfoodsupplementationforworkersflourenrichedwithomega3 AT flaviabraidottistevanato bfoodsupplementationforworkersflourenrichedwithomega3 AT jesuivergiliovisentainer bfoodsupplementationforworkersflourenrichedwithomega3 |