Food supplementation for workers: flour enriched with omega-3

作者：de Oliveira Adriana Nery; Stevanato Flavia Braidotti^*; Visentainer Jesui Vergilio

来源：Acta Scientiarum - Technology, 2015, 37(1): 133-139.

DOI：10.4025/actascitechnol.v37i1.20108

• polyunsaturated fatty acids
• head sardines
• flaxseed
• carrot leaves

The objective of this study was preparing a product (omega-3 flour) to increase the nutritional value of the food for workers concerning the content of omega-3 fatty acids (n-3 FA). The omega-3 flour was prepared using waste (head sardines and leaves of carrot), flaxseed flour, manioc flour and spices. The fatty acids (FA) concentration was analyzed by gas chromatography. A total of 28 FA were identified in the omega-3 flour. The concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were 329.23mg EPA 100 g(-1) omega-3 flour and 545.35 mg DHA 100 g(-1) omega-3 flour. To meet the minimum requirements of omega -3, it is necessary the intake 2.5 to 3 tablespoons (soup) of omega-3 flour day-1. There were analyzed two meals (A and B) generally consumed by workers without and with the addition of the omega-3 flour (1 and 2 tablespoons) to verify if there was an increase of n-3 FA. It was concluded that there was a significant increase of these FA in both meals. It was found that the omega-3 flour is constituted of a good nutritional value, especially the n-3 FA, so the product can be used as a supplement in the feeding of the workers as well as in other segments.

• 出版日期2015