Development of Functional Pasta Enriched with Omega-3 Fatty Acids
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Date
2014
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologies
Abstract
Omega 3 fatty acid-enriched functional pasta prod-
ucts were developed using refined wheat flour,
water, salt, fish meat and fish oil using a single
screw extruder. Among the different blends studied,
the most acceptable pasta was made with combina-
tion of maida (800 g), water (240 ml), fish oil (1%),
fish meat (200 g). This product had a protein content
of 4.84% which is higher than the regular pasta
available in the market. Fatty acid profile study
showed that the developed pasta had a omega-3
fatty acid levels of 974 mg. Storage study revealed
that peroxide value and free fatty value are within
the acceptable limit for a period of 8 weeks.
Therefore the result of the present study indicate
that fish meat and fish oil can be utilized for the
development of well accepted functional pasta
products rich in protein and omega-3 fatty acids.
Description
TNV_FT_2014_51(242-246)
Keywords
Veterinary Science