Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil

Autor:	Zahra Amri, Amira Mnari Bhouri, Madiha Dhibi, Mohamed Hammami, Sonia Hammami, Beligh Mechri
Jazyk:	angličtina
Rok vydání:	2024
Předmět:	Pasta Fortification Linseeds Linseeds oil Antioxidant activity Sensory evaluation Biotechnology TP248.13-248.65
Zdroj:	BMC Biotechnology, Vol 24, Iss 1, Pp 1-9 (2024)
Druh dokumentu:	article
ISSN:	1472-6750
DOI:	10.1186/s12896-024-00841-w
Popis:	Abstract Pasta assortments fortified with high quality foods are a modern nutritional trends. This study, explored the effects of fortification with linseed flour (LF) and linseed oil (LO) on durum wheat pasta characteristics. Wheat flour semolina was replaced with 5%, 10% and 15% of LF or 1%, 2.5% and 5% of LO. Control pasta CP (without LF or LO addition), LF-enriched pasta LFP 5%, LFP 10% and LFP 15% and LO-enriched pasta LOP 1%, LOP 2.5% and LOP 5% was compared for the proteins, fat and phenolic contents and fatty acids (FA) profile. Impact on lipid oxidation and sensory evaluation were also determined. Fortification of pasta with LF improved significantly (p
Databáze:	Directory of Open Access Journals
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