María Dolores Olivares, Wenceslao Canet, María Dolores Alvarez

Changes in fatty acid profile of mashed potatoes by adding n-3 PUFAs

Effects of freezing and microwave thawing and concentration

• Broschiertes Buch

Produktbeschreibung

As a wide range of n-3 fatty acids in oil and powder form are currently available for food fortification, the fatty acid (FA) composition of mashed potatoes (MP) formulated with extra virgin olive oil (EVOO) was analyzed by gas chromatography and compared with the FA profile of MP subjected to a freeze/thaw cycle. MP samples were enriched with n-3 polyunsaturated fatty acids (PUFA) using different concentrations of -linolenic acid (ALA) (22.5, 30, and 45 g/kg) and n-3 docosahexaeonic acid (DHA)/eicosapentaenoic acid (EPA) (5, 6.25, 7.25, and 10 g/kg) to improve product nutritional quality. ALA was much more chemically stable than DHA and EPA. MP with added ALA at 30 and 45 g/kg and with added DHA/EPA at 5, 6.25 and 7.25 g/kg is considered a source of flaxseed and fish oils n-3 FA, respectively, whereas samples enriched with DHA/EPA at 10 g/kg may claim high fish oil n-3 FA content according to European Regulation. The addition of n-3 obtained from microencapsulated flaxseed and fish oils improved the nutritional indicators that define the quality of the fat, producing a healthier product.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 64
• Erscheinungstermin: 16. Dezember 2014
• Englisch
• Abmessung: 220mm x 150mm x 4mm
• Gewicht: 102g
• ISBN-13: 9783659664458
• ISBN-10: 3659664456
• Artikelnr.: 41989107

Autorenporträt

María Dolores Olivares GarcíaPh.D in Agricultural EngineeringDepartment of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais nº 10, Ciudad Universitaria, E-28040 Madrid, Spain