Data/hora: 10/06/2024 02:06:18

Provedor de dados: | 52
País: | Brazil
Título: | Quinoa and flaxseed: potential ingredients in the production of bread with functional quality
Autores: | Calderelli,Valéria Alcântara Santos; Benassi,Marta de Toledo; Visentainer,Jesuí Vergílio; Matioli,Graciette.
Data: | 2010-08-01
Ano: | 2010
Palavras-chave: | Fatty acids; Chenopodium quinoa; Linum usitatissimum; Functional food.
Resumo: | The objective of this work was to compare the physicochemical characteristics of quinoa and flaxseed bread. Sensory acceptance, color and texture were also appraised. They showed appropriate balances between their content of polyunsaturated and saturated fatty acids and low levels of trans fatty acids. Flaxseed bread had larger amounts of mono and polyunsaturated fatty acids, omega-6 and omega-3, as well as a more balanced omega-6/omega-3 ratio. Quinoa bread, on the other hand, had the advantage of presenting smaller contents of saturated fatty acids. With regard to color and texture, quinoa bread had similar characteristics to the flaxseed bread. The quinoa bread was well accepted by the consumers, who expressed high interest in buying it.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000400029
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132010000400029
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.53 n.4 2010
Fonte: | info:eu-repo/semantics/openAccess