DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD

作者：Torres Q Iliana C; Cortes R Misael; Cabrera T Kenneth R

来源：Vitae-Revista de la Facultad de Quimica Farmaceutica, 2012, 19(1): 24-33.

• Functional Food
• omega 3
• docosahexaenoic acid
• ecoisapentaenoic acid
• cookies

The present work aims at develop of a cookie with added omega 3. Three different commercial forms of omega 3 were evaluated as docosahexaenoic acid and ecoisapentaenoic acid (emulsion, powder and oil) at different omega 3 (omega 3): omega 6 (omega 6) ratios (1:5, 1:8, 1:10). A multistage factorial system was used to evaluate, in general, the rheology of the dough, along with the texture, moisture, color, and a(w) of the cookies after baking. During the storage, the concentration of omega 3 is evaluated as linolenic acid, omega 6 as linoleic acid. Docosahexaenoic acid, ecoisapentaenoic acid and sensory attributes of the final product are also evaluated. Through the elaboration of the dough, it was encountered that the emulsion and oil commercial forms of omega 3 best performed the rheological test, at the ratios of 1:8 and 1:10, while for the cookies elaboration the best combination is emulsion form at ratio of 1:10; which is stored under extreme conditions (40 +/- 2 degrees C y 75 +/- 5% RH) for a 60 days period, presenting good acceptance from a semi-trained panel and a decrease in the concentration of omega 3 fatty acids as docosahexaenoic acid plus ecoisapentaenoic acid of approximately 6%.

• 出版日期2012