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Improvement of fatty acid profile in breads supplemented with Kinako flour and chia seed
Innovative Food Science & Emerging Technologies ( IF 6.6 ) Pub Date : 2017-11-15 , DOI: 10.1016/j.ifset.2017.11.010
D. Giaretta , V.A. Lima , S.T. Carpes

Breads with functional ingredients can be a healthier alternative to a low-saturated fatty acid diet. The effects of the substitution of wheat flour with kinako flour and chia seed (Salvia hispanica L.) on the fatty acid profile of bread, were investigated. With the aim of improving the nutritional quality of the breads, the fatty acid profile of soybean, kinako, chia and breads, were evaluated by gas chromatography. In these food matrices, six fatty acids were detected; the most expressive ones were linoleic, oleic, palmitic and linolenic acids. The highest polyunsaturated fatty acid (PUFA) amounts were achieved for the chia seed and the linolenic acid was predominant. The PUFA amount was higher than 63% and the major component was linoleic acid; 53.81 and 55.95 mg/100 g of total lipids in the soybean seeds and kinako flour, respectively. The addition of kinako flour and chia seed to bread resulted in a reduction in SFA and MUFA content and a significant increase in the content of PUFA. Furthermore, a lower n-6/n-3 ratio was obtained in special breads that had an addition of kinako flour and chia. Intrinsic characteristics of these food matrices can improve the quality of breads and can bring health benefits to the consumer.



中文翻译:

补充Kinako面粉和Chia种子的面包中脂肪酸成分的改善

含有功能成分的面包可以作为低饱和脂肪酸饮食的更健康替代品。研究了用Kinako面粉和奇亚籽(Salvia hispanica L.)替代小麦粉对面包脂肪酸谱的影响。为了改善面包的营养品质,大豆,kinako的脂肪酸特性,奇亚和面包,通过气相色谱法进行了评估。在这些食品基质中,检测到六种脂肪酸;最富表达力的是亚油酸,油酸,棕榈酸和亚麻酸。正大种子的多不饱和脂肪酸(PUFA)含量最高,而亚麻酸占主导地位。PUFA含量高于63%,主要成分为亚油酸。大豆种子和Kinako面粉中的总脂质分别为53.81和55.95 mg / 100 g 。向面包中添加kinako面粉和奇亚籽可导致SFA和MUFA含量降低,PUFA含量显着提高。此外,在添加了kinako的特殊面包中,n-6 / n-3的比例更低面粉和嘉。这些食品基质的内在特性可以改善面包的质量,并可以为消费者带来健康益处。

更新日期:2017-11-15
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