Chemical composition of fatty acids in spelt and flaxseed pasta
2016
Filipović, Jelena (Institute for Food Technology, Novi Sad (Serbia)) | Košutić, Milenko (Institute of Food Technology, Novi Sad (Serbia)) | Filipović, Vladimir (Faculty of Technology, Novi Sad (Serbia)) | Razmovski, Radojka (Faculty of Technology, Novi Sad (Serbia))
This paper deals with the chemical coposition and content of fatty acid in flax and spelt flour. Ratio of essential fatty acids ω-6/ω- 3 is also analysed in spelt pasta and pasta with flax flour 10 or 20 %. Gas chromatography with mass spectrometry is used for carrying out a quantitative analysis of flour and pasta liposoluble extracts. Compared to spelt, flax flour i characterized with higher content of linoleic acid (ω-3) and lower content of linolenic acid (ω-6) of 57 % and 16 %, respectively, along with supeiour ω-6/ω- 3 ratio that is 1:4. Flax flour in the share of 10 % and 20 % in spelt is positvely contributing to the esential fatty acids daily intake recommeded by nutritions and the improvement of ω-6/ω-3 ratio.
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