Ratio of omega-6/omega-3 of spelt and flaxseed pasta and consumer acceptability
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Date
2016-11
Authors
Filipović, Jelena 
Ivkov, Milan
Košutić, Milenko
Filipović, Vladimir
Journal Title
Journal ISSN
Volume Title
Publisher
CZECH ACADEMY OF AGRICULTURAL SCIENCES
Abstract
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.
Description
peer-reviewed
Keywords
flour, pasta, fatty acids, ω-3/ω-6 ratio, sensory evaluation
Citation
Filipović, J., Ivkov, M., Košutić, M., Filipović, V. (2016) Ratio of omega-6/omega-3 of spelt and flaxseed pasta and consumer acceptability. Czech Journal of Food Science, 34, 522–528. DOI: 10.17221/384/2015-CJFS