期刊
JOURNAL OF FOOD PROCESSING AND PRESERVATION
卷 35, 期 5, 页码 605-609出版社
WILEY-BLACKWELL
DOI: 10.1111/j.1745-4549.2010.00506.x
关键词
-
The aim of this study was to evaluate the partial substitution of soybean oil (SO) with flaxseed oil (FO) in the preparation of whole wheat flaxseed bread enriched with omega-3 and determine the percent retention of omega-3 after baking. The lipid portion of the standard formulation (SF) was 100% of SO, and FO was used to substitute 25, 50 and 75% (w/w) of SO in formulations FI, FII and FIII, respectively. All formulations did not show significant differences (P < 0.05) in protein and lipids contents. There was an inverse correlation between the percentage of omega-3 in dough and the capacity of retention of omega-3 after baking. However, the losses observed during baking (1.5, 1.9, 14.01 and 17.72% for SF, FI, FII and FIII, respectively) can be considered small. There was an increase in the omega-3 percentage in formulations, which improved the nutritional value of whole wheat flaxseed rolls enriched with FO.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据