| Registro completo |
| Provedor de dados: |
Ciência e Agrotecnologia
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| País: |
Brazil
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| Título: |
Flaxseed flour addition on fatty acid profile and sensory properties of brazilian cheese roll
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| Autores: |
Costa,Alessandra
Baraúna,Ana Carolina
Bertin,Renata Labronici
Tavares,Lorena Benathar Ballod
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| Data: |
2012-08-01
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| Ano: |
2012
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| Palavras-chave: |
Sensory evaluation
Food analysis
Food composition
Omega-3
Functional food
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| Resumo: |
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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000400007
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| Editor: |
Editora da Universidade Federal de Lavras
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| Relação: |
10.1590/S1413-70542012000400007
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| Formato: |
text/html
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| Fonte: |
Ciência e Agrotecnologia v.36 n.4 2012
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| Direitos: |
info:eu-repo/semantics/openAccess
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