Functional biscuits with PUFA-omega 3 from Isochrysis galbana
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/4251 |
Resumo: | BACKGROUND: Sweet biscuits, a traditional and nutritious food, can be healthy and very attractive when redesigned to be prepared with the addition of a natural product, themicroalgal biomass of Isochrysis galbana.This marine microalga is recognised as a rich source of polyunsaturated fatty acids (PUFAs), mainly eicosapentaenoic acid (EPA; 20:5ω3), and is a promising ingredient in the food and feed industries. The importance of PUFA-ω3 (an alternative to fish oils) in food, and the need to increase the daily intake of these substances to promote a healthier lifestyle is now well known. RESULTS: Traditional butter biscuits were enriched with I. galbana biomass (1% and 3%) and evaluated in terms of colour, texture and fatty acid profile, within 3months of storage. I. galbana biscuits presented total levels of 100mg 100 g−1 and 320mg 100 g−1 of PUFA-ω3 (EPA + DPA (docosapentaenoic acid; 22:5ω3) + DHA (docosahexaenoic acid; 22:6ω3) for 1% and 3% I. galbana, respectively. CONCLUSION: The enhancement of texture properties, the high stability of colour and texture and the good profile of polyunsaturated fatty acids, with emphasis on EPA and DHA, of the biscuits obtained, reveal a new food market niche opportunity. |
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Functional biscuits with PUFA-omega 3 from Isochrysis galbanaIsochrysis galbanamicroalgacolourtexturepolyunsaturated fatty acidsBACKGROUND: Sweet biscuits, a traditional and nutritious food, can be healthy and very attractive when redesigned to be prepared with the addition of a natural product, themicroalgal biomass of Isochrysis galbana.This marine microalga is recognised as a rich source of polyunsaturated fatty acids (PUFAs), mainly eicosapentaenoic acid (EPA; 20:5ω3), and is a promising ingredient in the food and feed industries. The importance of PUFA-ω3 (an alternative to fish oils) in food, and the need to increase the daily intake of these substances to promote a healthier lifestyle is now well known. RESULTS: Traditional butter biscuits were enriched with I. galbana biomass (1% and 3%) and evaluated in terms of colour, texture and fatty acid profile, within 3months of storage. I. galbana biscuits presented total levels of 100mg 100 g−1 and 320mg 100 g−1 of PUFA-ω3 (EPA + DPA (docosapentaenoic acid; 22:5ω3) + DHA (docosahexaenoic acid; 22:6ω3) for 1% and 3% I. galbana, respectively. CONCLUSION: The enhancement of texture properties, the high stability of colour and texture and the good profile of polyunsaturated fatty acids, with emphasis on EPA and DHA, of the biscuits obtained, reveal a new food market niche opportunity.Society of Chemical IndustryRepositório da Universidade de LisboaGouveia, LuísaCoutinho, CarlaMendonça, EmanuelBatista, Ana PaulaSousa, IsabelBandarra, Narcisa M.Raymundo, Anabela2012-04-19T13:51:20Z20082008-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/4251eng"Journal of the Science of Food and Agriculture". ISSN 0022-5142. 88 (2008) 891-8960022-5142info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:35:15Zoai:www.repository.utl.pt:10400.5/4251Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:51:57.062407Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Functional biscuits with PUFA-omega 3 from Isochrysis galbana |
title |
Functional biscuits with PUFA-omega 3 from Isochrysis galbana |
spellingShingle |
Functional biscuits with PUFA-omega 3 from Isochrysis galbana Gouveia, Luísa Isochrysis galbana microalga colour texture polyunsaturated fatty acids |
title_short |
Functional biscuits with PUFA-omega 3 from Isochrysis galbana |
title_full |
Functional biscuits with PUFA-omega 3 from Isochrysis galbana |
title_fullStr |
Functional biscuits with PUFA-omega 3 from Isochrysis galbana |
title_full_unstemmed |
Functional biscuits with PUFA-omega 3 from Isochrysis galbana |
title_sort |
Functional biscuits with PUFA-omega 3 from Isochrysis galbana |
author |
Gouveia, Luísa |
author_facet |
Gouveia, Luísa Coutinho, Carla Mendonça, Emanuel Batista, Ana Paula Sousa, Isabel Bandarra, Narcisa M. Raymundo, Anabela |
author_role |
author |
author2 |
Coutinho, Carla Mendonça, Emanuel Batista, Ana Paula Sousa, Isabel Bandarra, Narcisa M. Raymundo, Anabela |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Gouveia, Luísa Coutinho, Carla Mendonça, Emanuel Batista, Ana Paula Sousa, Isabel Bandarra, Narcisa M. Raymundo, Anabela |
dc.subject.por.fl_str_mv |
Isochrysis galbana microalga colour texture polyunsaturated fatty acids |
topic |
Isochrysis galbana microalga colour texture polyunsaturated fatty acids |
description |
BACKGROUND: Sweet biscuits, a traditional and nutritious food, can be healthy and very attractive when redesigned to be prepared with the addition of a natural product, themicroalgal biomass of Isochrysis galbana.This marine microalga is recognised as a rich source of polyunsaturated fatty acids (PUFAs), mainly eicosapentaenoic acid (EPA; 20:5ω3), and is a promising ingredient in the food and feed industries. The importance of PUFA-ω3 (an alternative to fish oils) in food, and the need to increase the daily intake of these substances to promote a healthier lifestyle is now well known. RESULTS: Traditional butter biscuits were enriched with I. galbana biomass (1% and 3%) and evaluated in terms of colour, texture and fatty acid profile, within 3months of storage. I. galbana biscuits presented total levels of 100mg 100 g−1 and 320mg 100 g−1 of PUFA-ω3 (EPA + DPA (docosapentaenoic acid; 22:5ω3) + DHA (docosahexaenoic acid; 22:6ω3) for 1% and 3% I. galbana, respectively. CONCLUSION: The enhancement of texture properties, the high stability of colour and texture and the good profile of polyunsaturated fatty acids, with emphasis on EPA and DHA, of the biscuits obtained, reveal a new food market niche opportunity. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008 2008-01-01T00:00:00Z 2012-04-19T13:51:20Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/4251 |
url |
http://hdl.handle.net/10400.5/4251 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Journal of the Science of Food and Agriculture". ISSN 0022-5142. 88 (2008) 891-896 0022-5142 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Society of Chemical Industry |
publisher.none.fl_str_mv |
Society of Chemical Industry |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799130996026638336 |