Spelt pasta with increased content of functional components

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dc.contributor.authorFilipović, Jelena
dc.contributor.authorAhmetxhekaj, Shahin
dc.contributor.authorFilipović, Vladimir
dc.contributor.authorKošutić, Milenko
dc.date.accessioned2018-07-02T16:29:21Z
dc.date.available2018-07-02T16:29:21Z
dc.date.issued2017-07
dc.descriptionpeer-revieweden_US
dc.description.abstractThis 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).en_US
dc.description.sponsorshipThese results are part of the project supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, III 46005 and TR 31029.en_US
dc.identifier.citationJ. 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/CICEQ160208049Fen_US
dc.identifier.issn1451-9372
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/96
dc.language.isoenen_US
dc.publisherAssociation of the Chemical Engineers of Serbiaen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31029/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46005/RS//
dc.relation.ispartofseries001;0091
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectω-6/ω-3 ratioen_US
dc.subjectfatty aciden_US
dc.subjectmineral contenten_US
dc.subjectGC-MS analysisen_US
dc.subjectfunctional propertiesen_US
dc.titleSpelt pasta with increased content of functional componentsen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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