Development of Functional Spaghetti Enriched with Long Chain Omega-3 Fatty Acids

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 adding different amounts of integrator (0.6, 1.2, and 1.8%) c...

Full description

Saved in:
Bibliographic Details
Published in:Cereal chemistry 2008-03, Vol.85 (2), p.146-151
Main Authors: Iafelice,G, Caboni, M.F, Cubadda, R, Di Criscio, T, Trivisonno, M.C, Marconi, E
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
docosahexaenoic acid
eicosapentaenoic acid
enriched foods
food acceptability
food additives
food composition
Food industries
functional foods
Fundamental and applied biological sciences. Psychology
long chain fatty acids
nutritive value
omega-3 fatty acids
pasta
polyunsaturated fatty acids
sensory properties
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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 adding different amounts of integrator (0.6, 1.2, and 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 approximately 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 (
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM-85-2-0146