Ratio of omega-6/omega-3 of spelt and flaxseed pasta and consumer acceptability

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dc.contributor.authorFilipović, Jelena
dc.contributor.authorIvkov, Milan
dc.contributor.authorKošutić, Milenko
dc.contributor.authorFilipović, Vladimir
dc.date.accessioned2018-04-20T13:52:05Z
dc.date.available2018-04-20T13:52:05Z
dc.date.issued2016-11
dc.descriptionpeer-revieweden_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipThe research was financed by the Ministry of Education and Science of the Republic of Serbia (Project No. III 46005).en_US
dc.identifier.citationFilipović, 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-CJFSen_US
dc.identifier.issn1212-1800
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/68
dc.language.isoenen_US
dc.publisherCZECH ACADEMY OF AGRICULTURAL SCIENCESen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46005/RS//
dc.relation.ispartofseries001;0063
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectflouren_US
dc.subjectpastaen_US
dc.subjectfatty acidsen_US
dc.subjectω-3/ω-6 ratioen_US
dc.subjectsensory evaluationen_US
dc.titleRatio of omega-6/omega-3 of spelt and flaxseed pasta and consumer acceptabilityen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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