dc.creatorRodríguez de Marco, Melisa Estefanía
dc.creatorSteffolani, Maria Eugenia
dc.creatorMartinez, Marcela Lilian
dc.creatorLeon, Alberto Edel
dc.date.accessioned2018-01-23T17:39:05Z
dc.date.accessioned2018-11-06T12:13:27Z
dc.date.available2018-01-23T17:39:05Z
dc.date.available2018-11-06T12:13:27Z
dc.date.created2018-01-23T17:39:05Z
dc.date.issued2018-01
dc.identifierRodríguez de Marco, Melisa Estefanía; Steffolani, Maria Eugenia; Martinez, Marcela Lilian; Leon, Alberto Edel; The use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluation; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 53; 2; 1-2018
dc.identifier0950-5423
dc.identifierhttp://hdl.handle.net/11336/34292
dc.identifier1365-2621
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1864499
dc.description.abstractNannochloropsis is a microalga characterised by having high amounts of eicosapentaenoic acid (EPA), a fatty acid known for its health benefits. The aim of this study was to elaborate dry pasta with a significant contribution of EPA using Nannochloropsis sp., without affecting the quality product and with good consumer acceptance. Technological quality was analysed in terms of cooking properties and texture profile. Cooked pasta was characterised through proximal composition, phenolic compound, fatty acid content and sensorial analysis. It was possible to replace up to 30% of wheat flour with microalgae without affecting the technological quality of pasta and with a significant contribution of EPA to the daily diet (0.237 g per 100 g pasta). The incorporation of 10% and 20% Nannochloropsis in pasta formulation allowed to decrease the n6:n3 ratio from 25:1 to 5:1 and 2:1, espectively. Therefore, the microalgae are an interesting ingredient to increase EPA consumption in products like pasta, while the sensory evaluation confirms the possibility towards a commercial approach.
dc.languageeng
dc.publisherWiley Blackwell Publishing, Inc
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/ijfs.13609
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13609/abstract
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectDried pastaDRIED PASTA
dc.subjecteicosapentaenoic acidEICOSAPENTAENOIC ACID
dc.subjectNannochloropsis sp.NANNOCHLOROPSIS
dc.subjectOMEGA-3
dc.titleThe use of Nannochloropsis sp. as a source of omega-3 fatty acids A in dry pasta: chemical, technological and sensory evaluation
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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