Results concerning the production of spaghetti enriched in long chain (LC) n-3 polyunsaturated fatty acids (PUFA) and in particular eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) are reported. Pasta enrichment was obtained by the addition of different amounts of integrator (0.6%, 1.2%, 1.8%) containing EPA (C20:5 n-3) and DHA (C22:6 n-3) in a microencapsulated form to commercial semolina. The addition of 1.2% integrator yielded spaghetti that provides about 20% of the recommended daily intake of LC n-3 PUFA with high sensorial acceptability and low loss of LC n-3 PUFA after cooking (< 10%). Thus, spaghetti fortified with EPA+DHA could be used to increase consumption of LC n-3 PUFA and to decrease the dietary n-6/n-3 ratio.
Iafelice G., Caboni M.F., Cubadda R., Di Criscio T., Trivisonno M.C., Marconi E. (2008). Development of functional spaghetti enriched with long chain omega-3 fatty acids. CEREAL CHEMISTRY, 85, 146-151 [10.1094/CCHEM-85-2-0146].
Development of functional spaghetti enriched with long chain omega-3 fatty acids
CABONI, MARIA;
2008
Abstract
Results concerning the production of spaghetti enriched in long chain (LC) n-3 polyunsaturated fatty acids (PUFA) and in particular eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) are reported. Pasta enrichment was obtained by the addition of different amounts of integrator (0.6%, 1.2%, 1.8%) containing EPA (C20:5 n-3) and DHA (C22:6 n-3) in a microencapsulated form to commercial semolina. The addition of 1.2% integrator yielded spaghetti that provides about 20% of the recommended daily intake of LC n-3 PUFA with high sensorial acceptability and low loss of LC n-3 PUFA after cooking (< 10%). Thus, spaghetti fortified with EPA+DHA could be used to increase consumption of LC n-3 PUFA and to decrease the dietary n-6/n-3 ratio.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
