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

Jelena Filipović, Milan Ivkov, Milenko Košutić and Vladimir Filipović
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Jelena Filipović: Institute for Food Technology, University of Novi Sad, Novi Sad, Serbia
Milan Ivkov: Department of Geography, Tourism and Hotel Management, Faculty of Science, University of Novi Sad, Novi Sad, Serbia
Milenko Košutić: Institute for Food Technology, University of Novi Sad, Novi Sad, Serbia
Vladimir Filipović: Department of Chemical Engineering, Faculty of Technology, University of Novi Sad, Novi Sad, Serbia

Czech Journal of Food Sciences, 2016, vol. 34, issue 6, 522-529

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.

Keywords: flour; pasta; fatty acids; ω -3/ω -6 ratio; sensory evaluation (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:384-2015-cjfs

DOI: 10.17221/384/2015-CJFS

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