Data/hora: 13/06/2024 05:29:44

Provedor de dados: 	64	
País: 	Brazil	
Título: 	Flaxseed flour addition on fatty acid profile and sensory properties of brazilian cheese roll	
Autores: 	Costa,Alessandra; Baraúna,Ana Carolina; Bertin,Renata Labronici; Tavares,Lorena Benathar Ballod.	
Data: 	2012-08-01	
Ano: 	2012	
Palavras-chave: 	Sensory evaluation; Food analysis; Food composition; Omega-3; Functional food.	
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.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000400007	
Editor: 	Editora da Universidade Federal de Lavras	
Relação: 	10.1590/S1413-70542012000400007	
Formato: 	text/html	
Fonte: 	Ciência e Agrotecnologia  v.36 n.4 2012	
Fonte: 	info:eu-repo/semantics/openAccess