Food supplementation for workers: flour enriched with omega -3

• Autor(a) principal: Oliveira, Adriana Nery de
• Data de Publicação: 2015
• Outros Autores: Stevanato, Flavia Braidotti, Visentainer, Jesuí Vergilio
• 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/20108
• topic: polyunsaturated fatty acids; head sardines; flaxseed; carrot leaves; quimica; Química

The objective of this study was preparing a product (omega-3 flour) to increase the nutritional value of the food for workers concerning the content of omega-3 fatty acids (n-3 FA). The omega-3 flour was prepared using waste (head sardines and leaves of carrot), flaxseed flour, manioc flour and spices. The fatty acids (FA) concentration was analyzed by gas chromatography. A total of 28 FA were identified in the omega-3 flour. The concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were 329.23mg EPA 100 g-1 omega-3 flour and 545.35 mg DHA 100 g-1 omega-3 flour. To meet the minimum requirements of omega -3, it is necessary the intake 2.5 to 3 tablespoons (soup) of omega-3 flour day-1.There were analyzed two meals (A and B) generally consumed by workers without and with the addition of the omega-3 flour (1 and 2 tablespoons) to verify if there was an increase of n-3 FA. It was concluded that there was a significant increase of these FA in both meals. It was found that the omega-3 flour is constituted of a good nutritional value, especially the n-3 FA, so the product can be used as a supplement in the feeding of the workers as well as in other segments.