Flaxseed flour addition on fatty acid profile and sensory properties of brazilian cheese roll

Ciência e Agrotecnologia

Alessandra Costa²  Ana Carolina Baraúna¹  Renata Labronici Bertin¹  Lorena Benathar Ballod Tavares¹ 

[1],Universidade Regional de BlumenauBlumenau SC ,Brasil

关键词: Sensory evaluation;    food analysis;    food composition;    omega-3;    functional food;    Análise sensorial;    análise de alimentos;    composição de alimentos;    ômega-3;    alimentos funcionais;   

DOI  :  10.1590/S1413-70542012000400007

来源: SciELO

【 摘 要 】

In recent decades, studies on human nutrition have emphasized the importance of omega-3 and 6 intake. Since flaxseed is a good source for such fatty acids, the aim of this study was to develop a Brazilian cheese roll enriched with flaxseed flour. Three formulations were produced to determine the intensity of some sensory attributes and to set the best composition for conducting a consumer acceptance test. In the selected formulation, it was determined the Brazilian cheese roll's expansion rate, its physico-chemical characteristics, fatty acid composition and acceptance rate. Regarding its flavor and general characteristics, the results showed a good acceptance of the cheese roll enriched with flaxseed flour. The product also presented an omega-6/omega-3 ratio of 7.32:1.0, which is within the recommended one. Therefore, the cheese roll enriched with flaxseed presents as a good alternative for the traditional one, specially concerning the omega-3 and omega-6 content, which aggregates nutritional and functional benefits to the product.

【 授权许可】

CC BY   
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