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引用次数: 0
摘要
本文研究了ω-3脂肪酸对斯佩尔特意面质量的影响，ω-3脂肪酸对斯佩尔特意面的功能和工艺变化有积极的促进作用。ω-3脂肪酸的添加量分别为0%、0.2%、0.4%、0.6%。ω-3脂肪酸的添加对面食质量有影响，增加了面食的蒸煮时间和蒸煮损失，降低了面食的粘稠度。采用气相色谱-质谱法对脂溶性面食提取物进行定量分析。ω-3脂肪酸含量为0.6%的面食含有0.6048 g /100个脂肪酸，对日常膳食中ω-6/ω-3脂肪酸比例有积极的促进作用，达到营养学家推荐值。该面食是一种工艺质量好、脂肪酸谱和感官特性改善的新产品，具有消费者可接受的范围。
In this paper the quality of spelt pasta with the addition of ω-3 fatty acid, which is positively contributing to thefunctional and technological changes of the product is investigated.ω-3 fatty acids are added in the quantity of 0%,0.2%, 0.4% and 0.6% based on farina. Concerning pasta quality addition of ω-3 fatty acids is related to increasedcooking time and cooking loss, as well as reduced pasta stickiness. Gas chromatography with mass spectrometry wasused for carrying out a quantitative analysis of the liposoluble pasta extract. Pasta with 0.6% ω-3 fatty acids contains0.6048 g /100 fatty acids, which positively contributes to ω-6/ω-3 fatty acid ratio in daily meal, thus meeting valuesrecommended by nutritionists. This type of pasta is a new product with good technological quality, improved fattyacids profile and sensory characteristics with consumer acceptability range.
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