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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Jelena Filipović & Milan Ivkov & Milenko Košutić & Vladimir Filipović, 2016. "Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(6), pages 522-529.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:384-2015-cjfs
    DOI: 10.17221/384/2015-CJFS
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