Perilla frutescens : ingrediente potencial na elaboração de pão de forma como fonte de ácidos graxos ômega-3

• Autor(a) principal: Silva, Andréia Vieira da
• Data de Publicação: 2011
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Estadual de Maringá (RI-UEM)
• Texto Completo: http://repositorio.uem.br:8080/jspui/handle/1/1475
• topic: Pão de forma; Perilla frutescens; Ácidos graxos ômega-3; Processamento; Alimentos; Brasil; Perilla frutescens; Pan bread; Omega-3 fatty acids; Brazil.; Ciências Agrárias; Ciência e Tecnologia de Alimentos

Perilla frutescens (perilla) is a plant grown and consumed in several Asian countries, whose seeds are rich in lipids and proteins. The major fatty acid present in the total lipids of perilla is alpha-linolenic acid, which is an essential fatty acid to the human body, belonging to the omega-3 family. Benefits related to the consumption of alpha-linolenic acid correspond to the evolution of brain activity and nervous system, suppression of carcinogenesis, metastasis, thrombosis, and allergic reactions. The optimal dose of fatty acids ômega-6/omega-3 should range between 1:1 to 4:1, depending on the health condition. It is essential to reduce the intake of omega-6 to prevent and monitor chronic diseases, therefore, the balance of omega-6 and omega-3 is very important for human development and homeostasis. The potential intake of omega-3 depends on the presence of these in popular products such as bread. This paper will evaluate the physical and chemical characteristics and fatty acids compostion of this type of bread made with wholemeal perilla, emphasizing omega- 3 fatty acids contents. (...). The replacement of wheat flour by wholemeal perilla in bread developing promoted changes in chemical composition, mainly on the content of total lipids. There were significant changes in fatty acid composition between the formulations, especially in the content of saturated fatty acids, polyunsaturated, omega-6 and omega-3. Was observed significantly increase on the levels of omega- 3 fatty acid in formulations with wholemeal perilla, decrease on the levels of omega-6 fatty acids and reducing the values of ratio n-6/n-3, making products more nutritious for human consumption . The addition of perilla in the form of wholemeal did not cause significant increase in phenolic compounds and antioxidant properties in the final products. The formulation with substitution of wheat flour at 1% showed the better acceptability index and the higher frequency of favorable responses to purchase intent. This formulation did not differ from the standard in sensory attributes, instrumental color and possessed amount of omega-3 enough to supply 5.63 and 8.19% of the American recommended daily intake of alpha-linolenic acid, for adult male and adult female, respectively.