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

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 (ω3): omega 6 (ω6) ratios (1:5, 1:8, 1:10). A multistage factorial system was...

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Autores principales:	Iliana C. TORRES Q., Misael CORTÉS R., Kenneth R. CABRERA T.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2012
Materias:	Functional Food omega 3 docosahexaenoic acid ecoisapentaenoic acid cookies. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/479b00054e3249b395602b90df8b7069
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spelling	oai:doaj.org-article:479b00054e3249b395602b90df8b70692021-11-19T04:12:57ZDEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD0121-40042145-2660https://doaj.org/article/479b00054e3249b395602b90df8b70692012-04-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/10840https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The 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 (ω3): omega 6 (ω6) 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 aw of the cookies after baking. During the storage, the concentration of ω3 is evaluated as linolenic acid, ω6 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 ω3 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°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 ω3 fatty acids as docosahexaenoic acid plus ecoisapentaenoic acid of approximately 6%. Iliana C. TORRES Q.Misael CORTÉS R.Kenneth R. CABRERA T.Universidad de AntioquiaarticleFunctional Foodomega 3docosahexaenoic acidecoisapentaenoic acidcookies.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 19, Iss 1 (2012)
institution	DOAJ
collection	DOAJ
language	EN
topic	Functional Food omega 3 docosahexaenoic acid ecoisapentaenoic acid cookies. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Functional Food omega 3 docosahexaenoic acid ecoisapentaenoic acid cookies. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Iliana C. TORRES Q. Misael CORTÉS R. Kenneth R. CABRERA T. DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD
description	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 (ω3): omega 6 (ω6) 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 aw of the cookies after baking. During the storage, the concentration of ω3 is evaluated as linolenic acid, ω6 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 ω3 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°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 ω3 fatty acids as docosahexaenoic acid plus ecoisapentaenoic acid of approximately 6%.
format	article
author	Iliana C. TORRES Q. Misael CORTÉS R. Kenneth R. CABRERA T.
author_facet	Iliana C. TORRES Q. Misael CORTÉS R. Kenneth R. CABRERA T.
author_sort	Iliana C. TORRES Q.
title	DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD
title_short	DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD
title_full	DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD
title_fullStr	DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD
title_full_unstemmed	DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD
title_sort	development of a cookie with added omega 3 fatty acids source as functional food
publisher	Universidad de Antioquia
publishDate	2012
url	https://doaj.org/article/479b00054e3249b395602b90df8b7069
work_keys_str_mv	AT ilianactorresq developmentofacookiewithaddedomega3fattyacidssourceasfunctionalfood AT misaelcortesr developmentofacookiewithaddedomega3fattyacidssourceasfunctionalfood AT kennethrcabrerat developmentofacookiewithaddedomega3fattyacidssourceasfunctionalfood
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DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD

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