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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2016-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| 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 |
| Summary: | 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. |
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| ISSN: | 1212-1800 1805-9317 |