Chemical composition of fatty acids in spelt and flaxseed pasta
This paper deals with the chemical composition and content of fatty acid in flax and spelt flour. Ratio of essential fatty acids ω-6/ω-3 is also analysed in spelt pasta and pasta with flax flour 10 or 20 %. Gas chromatography with mass spectrometry is used for carrying out a quantitative analysis of...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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National Society of Processing and Energy in Agriculture, Novi Sad
2016-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2016/1821-44871603140F.pdf |
| Summary: | This paper deals with the chemical composition and content of fatty acid in flax and spelt flour. Ratio of essential fatty acids ω-6/ω-3 is also analysed in spelt pasta and pasta with flax flour 10 or 20 %. Gas chromatography with mass spectrometry is used for carrying out a quantitative analysis of flour and pasta liposoluble extracts. Compared to spelt, flax flour i characterized with higher content of linoleic acid (ω-3) and lower content of linolenic acid (ω-6) of 57 % and 16 %, respectively, along with superior ω-6/ω-3 ratio that is 1:4. Flax flour in the share of 10 % and 20 % in spelt is positively contributing to the essential fatty acids daily intake recommended by nutritions and the improvement of ω-6/ω-3 ratio. |
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| ISSN: | 1821-4487 2956-0195 |