Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3

Detalhes bibliográficos
Autor(a) principal: Silva, Marcos Vieira da
Data de Publicação: 2016
Outros Autores: Silva, Andréia Vieira da, Bonafé, Elton Guntendorfer, Souza, Nilson Evelázio de, Visentainer, Jesuí Vergílio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27436
Resumo: Perilla frutescens seeds are rich in Omega-3 fatty acids which are important for human health. Intake of fatty acids depends on their presence in popular foods such as white bread. Current study evaluates the replacement of wheat flour by whole perilla at 1, 3 and 5% in white bread processing and its impacts on chemical and sensorial attributes, underscoring Omega-3 amounts. The use of whole perilla increases the Omega-3 content in white bread, balances the ratio n-6/n-3, decreases the specific volume, and maintains the concentration of phenolic compounds and antioxidant activity. The formulation with 1% whole perilla has a better acceptability and supplies 5.63 and 8.19% of the American recommended daily intake of alpha-linolenic acid for adult males and females, respectively. 
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spelling Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3Perilla frutescenswhite breadOmega-3 fatty acids.Ciência e Tecnologia de AlimentosPerilla frutescens seeds are rich in Omega-3 fatty acids which are important for human health. Intake of fatty acids depends on their presence in popular foods such as white bread. Current study evaluates the replacement of wheat flour by whole perilla at 1, 3 and 5% in white bread processing and its impacts on chemical and sensorial attributes, underscoring Omega-3 amounts. The use of whole perilla increases the Omega-3 content in white bread, balances the ratio n-6/n-3, decreases the specific volume, and maintains the concentration of phenolic compounds and antioxidant activity. The formulation with 1% whole perilla has a better acceptability and supplies 5.63 and 8.19% of the American recommended daily intake of alpha-linolenic acid for adult males and females, respectively. Universidade Estadual De Maringá2016-08-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionformulação de produto ; análises cromatográficasapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/2743610.4025/actascitechnol.v38i4.27436Acta Scientiarum. Technology; Vol 38 No 4 (2016); 399-405Acta Scientiarum. Technology; v. 38 n. 4 (2016); 399-4051806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27436/pdfCopyright (c) 2016 Acta Scientiarum. Technologyinfo:eu-repo/semantics/openAccessSilva, Marcos Vieira daSilva, Andréia Vieira daBonafé, Elton GuntendorferSouza, Nilson Evelázio deVisentainer, Jesuí Vergílio2016-08-29T11:47:11Zoai:periodicos.uem.br/ojs:article/27436Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2016-08-29T11:47:11Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3
title Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3
spellingShingle Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3
Silva, Marcos Vieira da
Perilla frutescens
white bread
Omega-3 fatty acids.
Ciência e Tecnologia de Alimentos
title_short Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3
title_full Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3
title_fullStr Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3
title_full_unstemmed Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3
title_sort Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3
author Silva, Marcos Vieira da
author_facet Silva, Marcos Vieira da
Silva, Andréia Vieira da
Bonafé, Elton Guntendorfer
Souza, Nilson Evelázio de
Visentainer, Jesuí Vergílio
author_role author
author2 Silva, Andréia Vieira da
Bonafé, Elton Guntendorfer
Souza, Nilson Evelázio de
Visentainer, Jesuí Vergílio
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Silva, Marcos Vieira da
Silva, Andréia Vieira da
Bonafé, Elton Guntendorfer
Souza, Nilson Evelázio de
Visentainer, Jesuí Vergílio
dc.subject.por.fl_str_mv Perilla frutescens
white bread
Omega-3 fatty acids.
Ciência e Tecnologia de Alimentos
topic Perilla frutescens
white bread
Omega-3 fatty acids.
Ciência e Tecnologia de Alimentos
description Perilla frutescens seeds are rich in Omega-3 fatty acids which are important for human health. Intake of fatty acids depends on their presence in popular foods such as white bread. Current study evaluates the replacement of wheat flour by whole perilla at 1, 3 and 5% in white bread processing and its impacts on chemical and sensorial attributes, underscoring Omega-3 amounts. The use of whole perilla increases the Omega-3 content in white bread, balances the ratio n-6/n-3, decreases the specific volume, and maintains the concentration of phenolic compounds and antioxidant activity. The formulation with 1% whole perilla has a better acceptability and supplies 5.63 and 8.19% of the American recommended daily intake of alpha-linolenic acid for adult males and females, respectively. 
publishDate 2016
dc.date.none.fl_str_mv 2016-08-26
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
formulação de produto ; análises cromatográficas
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27436
10.4025/actascitechnol.v38i4.27436
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27436
identifier_str_mv 10.4025/actascitechnol.v38i4.27436
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27436/pdf
dc.rights.driver.fl_str_mv Copyright (c) 2016 Acta Scientiarum. Technology
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2016 Acta Scientiarum. Technology
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 38 No 4 (2016); 399-405
Acta Scientiarum. Technology; v. 38 n. 4 (2016); 399-405
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
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