Incorporation of Omega-3 on an Extruded Snack with Golden Flaxseed
Incorporation of Omega-3 on an Extruded Snack with Golden Flaxseed作者机构：Department of Food Engineering State University of Maringa Maringá Paran6 87020-900 Brazil Department of Chemistry State University of Maringa Maringá Paraná 87020-900 Brazil
出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)
年 卷 期：2013年第3卷第6期
页 面：317-322页
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 090502[农学-动物营养与饲料科学] 08[工学] 0905[农学-畜牧学] 09[农学]
主 题：Golden flaxseed alpha-linolenic acid extrusion snacks.
摘 要：This study evaluates the incorporation of alpha-linolenic acid （LNA, 18：3n-3） through the golden flaxseed in snacks＇ formulations with and without seasoning. Snacks with different formulations presented significant differences （P 〈 0.05） in their proximate composition, mainly for total lipids and moisture content. Regarding the fatty acids profile, six different fatty acids were found： 16：0, 18：0, 18：1n-9, 18：1n-7, 18：2n-6 （LA） and 18：3n-3. The majority fatty acid was 18：2n-6 （LA） due to the predominance of corn in the products formulation. The incorporation of 18：3n-3 was observed, and this fatty acid was not affected by the extrusion temperature during the processing or the storage time. The results of sensory evaluation indicated that the product developed with addition of golden flaxseed had mild acceptance among the panelists. Thus, it was concluded that the addition of flaxseed is feasible for the nutritional enrichment of corn snacks.
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