Formulation And Characterization Of Omega 3 Enriched Pasta`
DOI:
https://doi.org/10.48165/jfdr.2026.6.1.4Keywords:
Chia Seeds, walnut, Flax seeds, Omega -3 and PastaAbstract
Objectives: This study was performed to find out the effect of omega 3 on the quality of chia seeds (CS) , flax seeds (FS) and walnuts (WN) powder were incorporated in pasta. Material and Methods: Three different types of omega 3 enriched foods such as chia seeds, flax seeds and walnuts each at 0.5,1,1.5 and 2 percentage were added and analyzed their phys iochemical, Nutritive value, Organoleptic parameters of omega 3 enrich chia seeds (CS),Flax Seed (FS) and Walnut(WN) incorporated pasta Result: The Colour, cooking time, water absorption and volume expansion of (CS) and (FS) increased (P<0.05) with the percentage is increased and except the swelling index for (WN) pasta .Most of the nutritive value such as energy, protein, fat, fiber, Zinc, calcium, phosphorus. vitamin A, Thiamin, Riboflavin, Niacin, vitamin C, Iron, Folic acid, Sodium are increased with increased percentage of omega 3 (CS),(FS) and (WN) enrich pasta .The omega 3 (ALA) were increased with increased percentage . The taste, appearance, flavor , colour and The overall acceptability were Slightly decreased with increased percentage (P>0.05) Conclusion: Hence, omega 3 enrich pasta with majority desirable characteristic from (CS),(FS) and (WN) powder, it is recommended that the 2 percentage of incorporated (CS),(FS) and (WN) in the formulation of omega 3 pasta
Downloads
References
Duda A, Adamczak J, Chełmińska P, Juszkiewicz J, Kowalczewski PŁ. Quality and nutritional/textural properties of durum wheat pasta enriched with cricket powder. Foods. 2019;8:46.
Kowalczewski PŁ, Pauter P, Smarzyński K, Różańska M, Jeżowski P, Dwiecki K, Mildner-Szkudlarz S. Thermal processing of pasta enriched with black locust flowers affects quality, phenolics, and antioxidant activity. Journal of Food Processing and Preservation. 2019;43:1–11.
Giada M. Food applications for flaxseed and its components: Products and processing. Recent Patents on Food, Nutrition & Agriculture. 2010;2:181–186.
Mantri R, Sanavana S, Arya S. Flaxseed—Health benefits and applications. Food Market Technology. 2012;24–28.
Carraro JCC, Dantas MIDS, Espeschit ACR, Martino HSD, Ribeiro S. Flaxseed and human health: Reviewing benefits and adverse effects. Food Reviews International. 2012;28:203–230.
Kaur K, Allahbadia G, Singh M. Utilizing microalgae addition in novel food products which might improve health—A review. Nutrients. 2018;3:1–15.
Kuijsten A, Arts IC, Vree TB, Hollman PCH. Pharmacokinetics of enterolignans in healthy men and women consuming a single dose of secoisolariciresinol diglucoside. Journal of Nutrition. 2005;135:795–801.
Imran M, Anjum FM, Ahmad N, Khan MK, Mushtaq Z, Nadeem M, Hussain S. Impact of extrusion processing conditions on lipid peroxidation and storage stability of full-fat flaxseed meal. Lipids in Health and Disease. 2015;14:92.
Reyes-Caudillo E, Tecante A, Valdivia-López MA. Dietary content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chemistry. 2008;107:656–663.
Sandoval-Oliveros MR, Paredes-López O. Isolation and characterization of proteins from chia seeds (Salvia hispanica L.). Journal of Agricultural and Food Chemistry. 2013;61:193–201.
Amato M, Caruso MC, Guzzo F, Galgano F, Commisso M, Bochicchio R, Favati F. Nutritional quality of seeds and leaf metabolites of chia (Salvia hispanica L.) from Southern Italy. European Food Research and Technology. 2015;241:615–625.
Regueiro J, Sanchez-Gonzalez C, Vallverdu-Queralt A, Simal-Gandara J, Lamuela-Raventos R, Izquierdo-Pulido M. Food Chemistry. 2014;152:340.
Shojaei A, Rastegar S, Sayyad-Amin P. Journal of Food Measurement and Characterization. 2023;17:3938.
Sanchez-Gonzalez C, Ciudad CJ, Noe V, Izquierdo-Pulido M. Critical Reviews in Food Science and Nutrition. 2017;57:3373.
Shahidi-Noghabi M, Naji-Tabasi S, Sarraf M. Journal of Food Measurement and Characterization. 2019;13:785.
Pandey KB, Rizvi SI. Oxidative Medicine and Cellular Longevity. 2009;2:270.
Ros E, Izquierdo-Pulido M, Sala-Vila A. Current Opinion in Clinical Nutrition and Metabolic Care. 2018;21:498.
Vu DC, Vo PH, Coggeshall MV, Lin CH. Journal of Agricultural and Food Chemistry. 2018;66:4503.
Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Journal of Agricultural and Food Chemistry. 2004;52:4026.
AACC. Approved Methods of the AACC. 10th ed. St. Paul, MN: American Association of Cereal Chemists; 2000.
Piwinska M, Wyrwisz J, Kurek M, Wierzbicka A. Hydration and physical properties of vacuum-dried durum wheat semolina pasta with high-fiber oat powder. LWT – Food Science and Technology. 2015;63(1):647–653.
Piwinska M, Wyrwisz J, Kurek M, Wierzbicka A. Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta. CyTA – Journal of Food. 2016;14(1):101–108.
Nilusha RAT, Jayasinghe JMJK, Perera ODAN, Perera PIP. Development of pasta products with nonconventional ingredients and their effect on selected quality characteristics: A brief overview. International Journal of Food Science. 2019;2019:6750726.
