Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability

Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability

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...

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Bibliographic Details
Main Authors: Jelena Filipović, Milan Ivkov, Milenko Košutić, Vladimir Filipović
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2016-12-01
Series:Czech Journal of Food Sciences
Subjects:
flour
pasta
fatty acids
ω
-3/ω
-6 ratio
sensory evaluation
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201606-0007_ratio-of-omega-6-omega-3-fatty-acids-of-spelt-and-flaxseed-pasta-and-consumer-acceptability.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201606-0007_ratio-of-omega-6-omega-3-fatty-acids-of-spelt-and-flaxseed-pasta-and-consumer-acceptability.php

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