Development of Functional Pasta Enriched with Omega-3 Fatty Acids

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dc.contributor.authorAnbudhasan, P.
dc.contributor.authorAsvini, G.
dc.contributor.authorSurendraraj, A.
dc.contributor.authorRamasamy, D.
dc.contributor.authorSivakumar, T.
dc.contributor.authorTANUVAS
dc.date.accessioned2018-06-11T12:03:39Z
dc.date.available2018-06-11T12:03:39Z
dc.date.issued2014
dc.descriptionTNV_FT_2014_51(242-246)en_US
dc.description.abstractOmega 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810051072
dc.keywordsFunctional pasta, single screw extruder, fish oil, peroxide value, free fatty acidsen_US
dc.language.isoenen_US
dc.pages242-246en_US
dc.publisherSociety of Fisheries Technologiesen_US
dc.subjectVeterinary Scienceen_US
dc.titleDevelopment of Functional Pasta Enriched with Omega-3 Fatty Acidsen_US
dc.title.alternativeFishery Technologyen_US
dc.typeArticleen_US
dc.volume51en_US
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