Abstract
BACKGROUND: Sweet biscuits, a traditional and nutritious food, can be healthy and very attractive when
redesigned to be prepared with the addition of a natural product, themicroalgal biomass of Isochrysis galbana.This
marine microalga is recognised as a rich source of polyunsaturated fatty acids (PUFAs), mainly eicosapentaenoic
acid (EPA; 20:5ω3), and is a promising ingredient in the food and feed industries. The importance of PUFA-ω3 (an
alternative to fish oils) in food, and the need to increase the daily intake of these substances to promote a healthier
lifestyle is now well known.
RESULTS: Traditional butter biscuits were enriched with I. galbana biomass (1% and 3%) and evaluated in
terms of colour, texture and fatty acid profile, within 3months of storage. I. galbana biscuits presented total
levels of 100mg 100 g−1 and 320mg 100 g−1 of PUFA-ω3 (EPA + DPA (docosapentaenoic acid; 22:5ω3) + DHA
(docosahexaenoic acid; 22:6ω3) for 1% and 3% I. galbana, respectively.
برای دریافت متن کامل مقاله به ادامه مطلب مراجعه فرمایید
برچسبها:
Functional biscuits with PUFA,
ω3 fromIsochrysis galbanaادامه مطلب
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