Spelt pasta with increased content of functional components
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Date
2017-07
Authors
Filipović, Jelena 
Ahmetxhekaj, Shahin
Filipović, Vladimir
Košutić, Milenko
Journal Title
Journal ISSN
Volume Title
Publisher
Association of the Chemical Engineers of Serbia
Abstract
This paper investigates the effects of addition of flax seed, sesame seed, or eggs (10 g/100 g of sample and 20 g/100 g of sample) in spelt flour to obtain new pasta products with improved ω-3/ω-6 ratio and minerals profile. Gas chromatography with mass spectrometry was used for carrying out a quantitative analysis of the liposoluble pasta extract. Post-hoc Tukey’s HSD test at 95% confidence limit showed significant differences between observed samples. Daily average consumption of 75 g of spelt pasta containing 20 g flax seed/100 g of sample contributes to essential fatty acids intake of 3.8 g and improved ω-6/ω-3 ratio (1:2.4). The obtaind results indicate that the investigated spelt pasta samples are new products with improved nutritional properties due to higher level of ω-3 fatty acids and minerals content (Ca, Zn, Cu and Fe). Pasta (PS 7) with 20 g/100 g of eggs has the best sensory quality (maximum scores for odor, texture, flavor and overall acceptability were 8.8, 8.9, 8.9 and 8.9, respectively).
Description
peer-reviewed
Keywords
ω-6/ω-3 ratio, fatty acid, mineral content, GC-MS analysis, functional properties
Citation
J. Filipović, S. Ahmetxhekaj, V. Filipović, K. Milenko. Spelt pasta with increased content of functional components. Chemical Industry & Chemical Engineering Quarterly, 23 (2017) 349-356. DOI: 10.2298/CICEQ160208049F