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| Moraes,Érica Aguiar; Dantas,Maria Inês de Souza; Morais,Dayane de Castro; Silva,Cassiano Oliveira da; Castro,Fátima Aparecida Ferreira de; Martino,Hércia Stampini Duarte; Ribeiro,Sônia Machado Rocha. |
| The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and 45%) as partial replacement for wheat flour. The oxidative stability of polyunsaturated fatty acids was evaluated through the lipid peroxidation test (TBARS) in the flour and cakes. Linolenic acid was determined by gas chromatography as well as contents of protein, lipid, ash, and dietary fiber. Consumer acceptance was assessed using a structured hedonic scale of nine points. The oxidative stability of lipid flaxseeds was not affected by the heat treatment during flour processing and cake baking. Cakes made with 5, 15, and 30% of flaxseed flour, the most... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flaxseed flour; Cakes; Lipid peroxidation; Bioactive compounds; Acceptance. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400021 |
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| Nishiyama,Márcia Fernandes; Souza,Aloisio Henrique Pereira de; Gohara,Aline Kirie; Santos,Hevelyse Munise Celestino dos; Oliveira,Carlos Antonio Lopes de; Ribeiro,Ricardo Pereira; Souza,Nilson Evelázio de; Gomes,Sandra Terezinha Marques; Matsushita,Makoto. |
| This study evaluated the effect of adding flaxseed flour to the diet of Nile tilapia on the fatty acid composition of fillets using chemometrics. A traditional and an experimental diet containing flaxseed flour were used to feed the fish for 60 days. An increase of 18:3 n-3 and 22:6 n-3 and a decrease of 18:2 n-6 were observed in the tilapia fillets fed the experimental diet. There was a reduction in the n-6:n-3 ratio. A period of 45 days of incorporation caused a significant change in tilapia chemical composition. Principal Component Analysis showed that the time periods of 45 and 60 days positively contributed to the total content of n-3, LNA, and DHA, highlighting the effect of omega-3 incorporation in the treatment containing flaxseed flour. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Nile tilapia; Essential fatty acids; Flaxseed flour; Principal component analysis. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300003 |
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