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146 CEREAL CHEMISTRY
Development of Functional Spaghetti Enriched with Long Chain Omega-3 Fatty Acids
Giovanna Iafelice,1 Maria F. Caboni,2 Raimondo Cubadda,3 Tiziana Di Criscio,1 Maria C. Trivisonno,3 and Emanuele Marconi1,4
ABSTRACT Cereal Chem. 85(2):146–151
Results concerning the production of spaghetti enriched in long chain (LC) n-3 polyunsaturated fatty acids (PUFA) and, in particular, eicosapen-taenoic acid (EPA) and docosahexanoic acid (DHA) are reported. Pasta enrichment was obtained by adding different amounts of integrator (0.6, 1.2, and 1.8%) containing EPA (C20:5 n-3) and DHA (C22:6 n-3) in a microencapsulated form to commercial semolina. The addition of 1.2%
integrator yielded spaghetti that provides ≈20% of the recommended daily intake of LC n-3 PUFA with high sensorial acceptability and low loss of LC n-3 PUFA after cooking (<10%). Thus, spaghetti fortified with EPA+DHA could be used to increase consumption of LC n-3 PUFA and to decrease the dietary n-6/n-3 ratio.
Omega-3 fatty acids are becoming more familiar to consumers
due to the increasing body of research demonstrating their health benefits. Omega-3 fatty acids (also referred to as ω3 or n-3) are a family of compounds also called n-3 polyunsaturated fatty acids (PUFA) that are widely distributed in animal tissues and plants; they can be used in functional foods as they play an important role in human health (Simopoulos 1991). Health benefits of omega-3 in human nutrition, particularly eicosapentaenoic (EPA C20:5 n-3) and docosahexanoic (DHA C22:6 n-3) acids, also defined as long chain (LC) n-3 PUFA, are documented in numerous epide-miological and clinical studies that have examined 1) reduction in levels of triglycerides in the blood lipid profile and a lowered risk of cardiovascular events, 2) antiinflammatory properties, 3) effects on reduction of blood pressure, 4) prevention of autoimmune disorders, 5) increase of brain development and function, 6) pre-vention of neuropsychiatric disorders, 7) protection against tumor development (Wanasundara and Shahidi 1998; Shibasaki et al 1999; Uauy and Valenzula 2000; Terry et al 2001; Bucher et al 2002; Ruxton et al 2004, 2005; Gebauer et al 2006).
The intake of EPA and DHA from oily fish (particularly tuna, salmon, anchovies) is the primary source of these essential nutri-ents in humans. In addition, while α-linolenic acid (ALA C18:3 n-3) can be converted to the two physiologically essential forms EPA and DHA, the conversion efficiency is low, ranging from 5 to 15% (Harper and Jacobson 2001; Pawlosky et al 2001; Moriarty 2006). The main sources of LC n-3 PUFA (EPA and DHA) are marine, although their use is restricted due to the unpleasant odor in the final product. Vegetable sources such as flaxseed, canola, and soybean oils clearly could increase the n-3 PUFA content in the form of ALA (Astorg et al 2004; Clifford et al 2005).
Several institutions have formulated recommendations for an exogenous intake of LC n-3 PUFA at 200–500 mg/day (Bjerve 1989; Bjerve et al 1989; Eurodiet 2000; ANC 2001; Gezondheid-sraad 2001; SACN 2004; EFSA 2005). The International Society for the Study of Fatty Acid and Lipids (ISSFAL 2004) recom-mended a LC n-3 PUFA intake of 650 mg/day and an ALA intake of 2.2 g/day. The motivation for including LC n-3 fatty acids in foods is based on several studies that have shown that the intake of LC n-3 PUFA in various populations (UK, USA, Canada, Aus-
tralia) is below the recommended levels (Simopoulos 2003). The intake in these countries is, in fact, in the range of <100–200 mg/day (Newton and Snyder 1997; Huggins et al 1999; Liu et al 2001; Bibus 2006; Lucas 2006).
These considerations have stimulated an interest in increasing the n-3 PUFA level in animal products (meat, eggs, milk) by dietary supplementation with fish oils containing high amounts of n-3 PUFA. Another approach to improve LC n-3 PUFA intake is by incorporation of these important nutrients into frequently con-sumed processed foods. In these products, fortification is obtained by adding highly refined odorless fish oils rich in LC n-3 PUFA. Microencapsulation technology is one of a few strategies utilized by the food industry to protect sensitive PUFA against oxidation, thus preserving the PUFA during processing and storage (Huggins et al 1999; Wallace et al 2000; Kagami et al 2003; Baik et al 2004; Park et al 2004). In addition, microencapsulation masks any possible undesirable odor and taste in the final product and facil-itates handling and storage.
A growing number of products fortified in n-3 PUFA are now available in Europe, Asia, and Australia including baby cereals, baby meals, milk products, cheese, mayonnaise, low-fat spreads, yoghurt-containing baked goods (biscuits, bread, cakes), hamburgers and sausages, desserts, ice cream, health beverages, juices, and con-fectionery. The n-3 PUFA content of these foods is in the range of 40–220 mg/100 g of product (Lovegrove et al 1997; Farrel 1998; Yep et al 2002; Li et al 2003; Bibus 2006).
Pasta and other cereal products serve as a food staple in the Western diet and could be a good opportunity to achieve the recommended daily intake of LC n-3 PUFA. Pasta is an excellent choice for incorporating “nutraceuticals” because it is popular with consumers due to its easy handling, storage, and preparation. Several studies have been conducted regarding the use of uncon-ventional raw materials to improve the nutritional value of pasta and to provide added health benefits to consumers (Marconi et al 1999, 2000; Marconi and Carcea 2001; Samaan et al 2006; Saujanya and Manthey 2006). Nontraditional ingredients could, however, modify the rheological properties of the dough or the sensory acceptability of the final product. Therefore, balanced formulations and adequate technological processes must be adopted.
The aim of this investigation was to develop a suitable formu-lation and appropriate process for the production of spaghetti fortified with LC n-3 PUFA characterized by adequate levels of LC n-3 PUFA and good sensory acceptability.
MATERIALS AND METHODS
Raw Materials Commercial semolina with a high gluten content and quality
was used (protein content 13.5% db; gluten index 80). Protein
1 DISTAAM, Università del Molise, Via De Sanctis snc, 86100-Campobasso, Italy.2 Dipartimento di Scienze degli Alimenti, Università di Bologna, Via Fanin 40,
40127-Bologna, Italy. 3 Molise Innovazione Scientific and Technological Park, Via De Sanctis snc,
86100-Campobasso, Italy. 4 Corresponding author. Phone: +39 0874 404616. Fax: +39 0874 404652. E-mail:
doi:10.1094 / CCHEM-85-2-0146 © 2008 AACC International, Inc.
Vol. 85, No. 2, 2008 147
content and gluten index were determined by Standard Methods 105/2 and 137 (ICC 2003). Powder-encapsulated refined marine oil (ROPUFA 10 n-3 food powder) was obtained from Roche (F. Hoffmann-La Roche, Vitamins and Fine Chemicals Division, Basel, Switzerland). ROPUFA powder contains a minimum of 30% LC n-3 PUFA (EPA+DHA) that is stabilized with tocopherols, ascorbyl palmitate, and rosemary extract. The individual particles contain refined marine oil dispersed in a cornstarch-coated matrix of fish gelatine and sucrose.
Spaghetti Formulations Four formulations were tested: 1) 99.4% durum wheat semolina
+ 0.6% ROPUFA powder = spaghetti RP-0.6 (theoretic value LC n-3 PUFA = 73.7 mg/100g db); 2) 98.8% durum wheat semolina + 1.2% ROPUFA powder = spaghetti RP-1.2 (theoretic value LC n-3 PUFA = 140.8 mg/100g db); 3) 98.2% durum wheat semolina + 1.8% ROPUFA powder = spaghetti RP-1.8 (theoretic value LC n-3 PUFA = 235.8 mg/100g db); and 4) 100% durum wheat semolina = spaghetti control.
Pasta Processing Spaghetti for the study was manufactured in a pilot pasta-
making plant (Namad, Rome, Italy). Semolina and mixture formu-lations (premix) were mixed with tap water (30°C) for 15 min to obtain a dough suitable for extrusion (dough moisture ≈ 30%). The press (capacity 5–20 kg) was equipped with a vacuum mixing and extruding system as well as with a water-cooling jacket of the barrel and extrusion head to reduce heat and to maintain a constant extrusion temperature of <50°C. Each series of premix
dough (RP-0.6, RP-1.2, and RP-1.8) and semolina (as reference) were extruded into spaghetti with different diameters (1.6 and 1.9 mm); spaghetti was dried using a high temperature (HT) program as described by Cubadda et al (2007). A low temperature (LT) program was adopted for producing only some types of spaghetti (RP-1.2 and RP-1.8 with 1.9 diameter) to verify the possible influ-ence of drying temperature on the degradation of LC n-3 PUFA.
Dried spaghetti samples were milled using a refrigerated labora-tory mill (model IKA A10-IKAWERKE GmbH &CO. KG, Staufen, Germany). Cooked spaghetti was freeze-dried before milling. The moisture content was determined by Standard Method 110/1 (ICC 2003).
Lipid Extraction Lipids were extracted from semolina, ROPUFA powder, and
spaghetti using acid hydrolysis (Approved Method 30-10, AACC International 2000). The sample (6 g) was added to 30 mL of 25% HCl for 30 min at 80°C. The tubes were cooled and lipids extracted with ethyl ether and petroleum ether (25 mL). The upper phase was collected and the lower phase was cleaned two times with 25 mL of a mixture of ethyl ether and petroleum ether. All organic phases were evaporated at 35°C in a rotary evaporator. The residue was weighed to determine yield of total lipids and dis-solved in hexane and isopropanol (4:1, v/v) and stored at –20°C until further analysis.
Fatty Acids Analysis Fatty acid methyl esters were prepared by methylation as de-
scribed by Fieser and Fieser (1967). The fatty acid profile was
TABLE I Total Lipid Content (g/100 g db) of Premix and Spaghetti Enriched with Different Amounts of LC n-3 PUFA
Spaghetti
HTb LTb
Sample Formulations/Premixa 1.9 mm 1.6 mm 1.9 mm
RP-0.6 2.1 ± 0.01 2.1 ± 0.02 2.0 ± 0.01 – RP-1.2 2.3 ± 0.04 2.3 ± 0.09 2.3 ± 0.03 2.2 ± 0.02 RP-1.8 2.7 ± 0.03 2.7 ± 0.01 – 2.6 ± 0.01 Semolina 1.9 ± 0.03 1.8 ± 0.06 1.8 ± 0.05 1.9 ± 0.02
a Premix, mixture of semolina and ROPUFA powder before pasta processing. b Drying temperature: HT, high temperature; LT, low temperature.
TABLE II Fatty Acid Composition (% of total fatty acids) of Semolina, ROPUFA Powder, and Premixa
Fatty Acids
Sample C14:0 C16:0 C16:1 C18:0 C18:1
Semolina 0.1 ± 0.01 21.3 ± 0.11 0.1 ± 0.10 1.6 ± 0.02 13.5 ± 0.14 ROPUFA powder 7.2 ± 0.55 19.8 ± 0.58 6.8 ± 0.22 4.6 ± 0.02 12.5 ± 0.11 Premix RP-0.6 0.8 ± 0.03 21.8 ± 0.37 0.4 ± 0.02 1.9 ± 0.02 12.9 ± 0.05 Premix PR-1.2 1.5 ± 0.26 21.3 ± 0.82 1.4 ± 0.13 2.1 ± 0.05 13.3 ± 0.31 Premix RP-1.8 2.3 ± 0.04 21.0 ± 0.56 1.9 ± 0.06 2.3 ± 0.06 13.7 ± 0.12
a Premix, mixture of semolina and ROPUFA powder before pasta processing.
TABLE II (continued) Fatty Acid Composition (% of total fatty acids) of Semolina, ROPUFA Powder, and Premixa
Fatty Acids
Sample C18:2 n-6 C18:3 n-3 C20:5 n-3 C22:6 n-3 n-3 PUFA LC n-3 PUFA
Semolina 59.2 ± 0.30 4.3 ± 0.01 – – 4.3 – ROPUFA powder 2.7 ± 0.18 1.7 ± 0.01 19.0 ± 0.45 25.8 ± 0.35 46.5 44.8 Premix RP-0.6 53.7 ± 0.64 3.9 ± 0.06 1.8 ± 0.02 2.4 ± 0.04 8.5 4.2 Premix PR-1.2 48.1 ± 0.81 3.7 ± 0.05 3.5 ± 0.03 5.1 ± 0.22 12.2 8.6 Premix RP-1.8 43.2 ± 0.62 3.4 ± 0.02 5.1 ± 0.34 7.3 ± 0.56 15.7 12.4 a Premix, mixture of semolina and ROPUFA powder before pasta processing.
148 CEREAL CHEMISTRY
determined by gas chromatography using a Clarus 500 instrument (Perkin Elmer, Norwalk, CT) equipped with a flame ionization detector (FID) and a capillary column (30 × 0.25 mm, i.d.) with a film thickness (0.2 μm) of stationary phase of 30% phenyl and 70% cyanopropyl-polysiloxane (Restek, Bellefonte, PA). Helium was used as the carrier gas at a flow of 2 mL/min. The oven temperature was programmed at 3°C/min from 120 to 230°C. The injector and detector temperature was 250°C. Peak areas were integrated and converted to FA% using Total Chrom software (Perkin Elmer). Identification of fatty acids was done by compar-
ison with retention times of a standard (37 component FAME mix) from Supelco (St. Louis, MO). Quantification of individual fatty acids (mg/100 g db) was based on the internal standard method using tridecanoic acid methyl ester.
Spaghetti Cooking Spaghetti (100 g) was cooked in 1 L of unsalted boiling tap
water. Optimum cooking time was signified when the white core of the pasta disappeared when squeezed between two glass plates according to Approved Method 66-41 (AACC International 2000).
TABLE IIIFatty Acid Composition (% of total fatty acids) of Functional and Control Spaghetti
Fatty Acids
Sample Drying Cycle Diameter (mm) C14:0 C16:0 C16:1 C18:0
Spaghetti RP-0.6 HT 1.9 0.7 ± 0.09 22.7 ± 0.39 0.7 ± 0.03 1.9 ± 0.05 HT 1.6 0.7 ± 0.02 22.5 ± 0.13 0.7 ± 0.02 1.8 ± 0.02 Spaghetti RP-1.2 HT 1.9 1.2 ± 0.04 21.5 ± 0.13 1.1 ± 0.01 2.1 ± 0.02 HT 1.6 1.2 ± 0.02 21.8 ± 0.26 1.1 ± 0.02 2.0 ± 0.01 LT 1.9 1.3 ± 0.14 21.9 ± 0.10 1.2 ± 0.09 2.1 ± 0.01 Spaghetti RP-1.8 HT 1.9 2.0 ± 0.15 20.8 ± 0.10 1.7 ± 0.16 2.3 ± 0.06 LT 1.9 1.8 ± 0.17 20.5 ± 0.39 1.9 ± 0.15 2.4 ± 0.06 Control HT 1.9 0.1 ± 0.02 22.4 ± 0.09 0.1 ± 0.02 1.7 ± 0.01 HT 1.6 0.1 ± 0.02 21.7 ± 0.42 0.1 ± 0.01 1.7 ± 0.04 LT 1.9 0.1 ± 0.01 21.7 ± 0.53 0.1 ± 0.01 1.7 ± 0.06
TABLE III (continued) Fatty Acid Composition (% of total fatty acids) of Functional and Control Spaghetti
Fatty Acids
Sample C18:1 C18:2 n-6 C18:3 n-3 C20:5 n-3 C22:6 n-3 n-3 PUFA n-6/n-3
Spaghetti RP-0.6 13.2 ± 0.16 53.0 ± 0.29 3.9 ± 0.19 1.7 ± 0.05 2.5 ± 0.17 8.1 6 13.0 ± 0.13 52.9 ± 0.44 4.2 ± 0.14 1.5 ± 0.07 2.3 ± 0.20 8.0 7 Spaghetti RP-1.2 13.3 ± 0.07 49.1 ± 0.08 3.7 ± 0.10 3.2 ± 0.05 4.9 ± 0.07 11.8 4 13.3 ± 0.06 49.0 ± 0.10 4.0 ± 0.13 3.1 ± 0.16 4.8 ± 0.18 11.9 4 13.4 ± 0.14 48.9 ± 0.17 3.9 ± 0.05 3.0 ± 0.16 4.7 ± 0.35 11.6 4 Spaghetti RP-1.8 13.9 ± 0.37 43.4 ± 0.26 3.4 ± 0.04 4.9 ± 0.27 7.1 ± 0.16 15.4 3 14.5 ± 0.23 43.2 ± 0.15 3.3 ± 0.02 5.0 ± 0.48 7.0 ± 0.89 15.3 3 Control 13.5 ± 0.10 58.0 ± 0.12 4.1 ± 0.01 – – 4.1 14 13.7 ± 0.24 58.6 ± 0.22 4.2 ± 0.10 – – 4.2 14 13.7 ± 0.17 58.6 ± 0.37 4.1 ± 0.06 – – 4.1 14
TABLE IV LC n-3 PUFA Fatty Acid Content (mg/100 g db) of Functional Uncooked and Cooked Spaghetti
LC n-3 PUFA (Raw)
Sample Drying Cycle Diameter (mm) C20:5 (EPA) C22:6 (DHA) EPA+DHA
Spaghetti RP-0.6 HT 1.9 29.4 ± 1.40 44.8 ± 2.10 74.2 HT 1.6 28.6 ± 0.38 42.7 ± 1.85 71.3 Spaghetti RP-1.2 HT 1.9 53.7 ± 2.00 80.7 ± 1.12 134.4 HT 1.6 54.3 ± 1.32 77.3 ± 1.13 131.6 LT 1.9 55.5 ± 1.42 80.8 ± 0.12 136.3 Spaghetti RP-1.8 HT 1.9 93.8 ± 2.78 135.5 ± 0.48 229.3 LT 1.9 93.4 ± 2.58 131.6 ± 1.92 225.0
TABLE IV (continued) LC n-3 PUFA Fatty Acid Content (mg/100 g db) of Functional Uncooked and Cooked Spaghetti
LC n-3 PUFA (Cooked)
Sample C20:5 (EPA) C22:6 (DHA) EPA+DHA Cooking Loss (%)a
Spaghetti RP-0.6 26.4 ± 1.57 38.7 ± 2.55 65.1 12 25.3 ± 0.84 37.9 ± 1.94 63.2 11 Spaghetti RP-1.2 50.9 ± 1.43 71.4 ± 1.06 122.3 9 52.3 ± 1.74 68.2 ± 1.16 120.5 8 53.9 ± 1.33 76.5 ± 0.96 130.4 4 Spaghetti RP-1.8 78.2 ± 2.94 113.8 ± 0.93 192.0 16 81.8 ± 2.98 116.4 ± 2.83 198.2 12
a Cooking loss (%) = (EPA+DHA content of cooked spaghetti/EPA+DHA content of uncooked spaghetti) × 100.
Vol. 85, No. 2, 2008 149
Sensory Assessment Sensory evaluation was conducted on cooked spaghetti (HT, 1.9
and 1.6 mm diameter) by a trained panel of five experts. Panelists judged color, chewiness, flavor, taste, aftertaste, and overall accep-tability with a seven-point hedonic scale ranging from “dislike extremely” to “like extremely” (Anzaldúa-Morales 1994). Each pasta sample was served immediately to panelists in a random order.
RESULTS AND DISCUSSION
The lipid content used for manufacturing functional pasta is 1.9 g/100g db in semolina and 30.4 g/100g db in ROPUFA powder. The lipid content of different formulations (premix) and func-tional spaghetti is reported in Table I. In control spaghetti, the lipid content is 1.8–1.9 g/100 g as for semolina. The significant lower lipid content found by Manthey et al (2002) in spaghetti (0.5 g/100 g db) compared with semolina (1.1 g/100 g db) was due to the lipid extraction method utilized (Soxhlet vs. acid hydrolysis) (Iafelice et al 2004). The use of acid hydrolysis is necessary to extract lipids of processed cereal foods that are inaccessible to solvents under usual normal solvent extraction conditions (Zhou et al 2003). In fact, Fabriani et al (1968) and Addo and Pomeranz (1991) reported that the extractability of lipids decreased during pasta making because lipids formed complexes with gluten and starch/amylose (Morrison 1988; Youngs 1988; Kobrehel and Sau-vaire 1990).
The lipid content of functional spaghetti was in agreement with the amount of ROPUFA powder added in the premix RP-0.6, RP-1.2, and RP-1.8 (Table I). In addition, the results show that drying temperature (HT, LT) does not appear to affect the lipid content of spaghetti (Manthey et al 2002; Iafelice et al 2004).
The fatty acid composition of semolina, ROPUFA powder, and premix is reported in Table II. In semolina, palmitic (C16:0), oleic (C18:1), and linoleic (C18:2) acids represented ≈94% of the total fatty acid content. Concerning n-3 fatty acids, semolina contains only α-linolenic acid (C18:3) (4.3% of the total fatty acids). These results are in agreement with data reported for semolina by Manthey et al (2002) and Lee et al (2003).
The fatty acid composition of ROPUFA powder confirms the values indicated on the label of the integrator (EPA = 19% of total fatty acids, and DHA = 26% of the total fatty acids). In addition ROPUFA powder contains 1.7% α-linolenic acid and 2.7% C18:2. Saturated fatty acids (C14:0, C16:0, C18:0) were 31.6% of total fatty acids. Premix RP-0.6, RP-1.2, and RP-1.8 had a fatty acid composition that reflected the addition of different levels of integrator and the theoretical formulation studied. In particular, the LC n-3 PUFA of premix formulations was 4.2, 8.6, and 12.4% of the total fatty acids for premix RP-0.6, RP-1.2, and RP-1.8, respectively.
The fatty acid composition of lipids extracted from functional and control spaghetti is shown in Table III. The fatty acid com-position in spaghetti dried at low and high temperature was similar to that reported for premix, which indicates that the diameter and processing do not affect the fatty acid composition (Manthey et al 2002; Iafelice et al 2004).
From a nutritional point of view, the n-6/n-3 ratio significantly decreased from 14 (control spaghetti) to 3 (spaghetti RP-1.8) as a consequence of increased EPA and DHA, in agreement with the most recent nutritional guidelines. In fact, the recommendations for human diets suggest the decrease of n-6/n-3 ratio from the actual dietary ratios ≥10/1 to optimal values ≤ 5/1 (ANC 2001; Simo-poulos 2003; EFSA 2005). For this reason, the Japan Society for Lipid Nutrition and the UK Department of Health recommend a maximum of 4/1 for the n-6/n-3 ratio for healthy adults and 2/1 for the prevention of chronic diseases in the elderly.
Control spaghetti had a composition similar to fatty acid semo-lina (Table II) with a prevalence of linoleic (58–59%), palmitic (21–22%), oleic (13–14%), and α-linolenic acids (4%) as reported by Lee et al (2003) and Laignelet (1983).
Table IV reports the amount (mg/100 g db) of LC n-3 PUFA in raw and cooked samples. Raw spaghetti RP-0.6, RP-1.2, and RP-1.8 contain increasing levels of LC n-3 PUFA from 71.3–74.2 mg/ 100 g db (spaghetti RP-0.6) to 225.0–229.3 mg/100 g db (spaghetti RP-1.8). The loss of EPA and DHA after cooking was very limited and varied on average from 4 to 16%, which can be attributed to the microencapsulated form of the integrator added that protects LC n-3 PUFA from oxidative degradation and loss in the cooking water.
The content of LC n-3 PUFA/100 g of spaghetti and per serving (80 g) and the contribution to the recommended daily intake are shown in Table V. Fortified spaghetti (100 g) provided from 63.7 to 198.8 mg of LC n-3 PUFA, corresponding to 10–31% of the recommended intake (650 mg/day) (ISSFAL 2004).
Figure 1 shows the sensory analysis of enriched LC n-3 PUFA spaghetti (HT, 1.9 mm diameter, RP-0.6, RP-1.2, and RP-1.8) in comparison to control spaghetti. No significant differences were observed in terms of color, chewing, taste, aftertaste, flavor, and overall acceptability between enriched and control spaghetti up to 1.2% of integrator (spaghetti RP-0.6 and RP-1.2), while perceptible differences for aftertaste, flavor, and overall acceptability were observed for spaghetti RP-1.8. In spaghetti RP-1.8, the perception of an uncommon flavor was reported but it did not refer to fish oil flavor, which characterizes ROPUFA powder. Similar results were obtained for functional spaghetti with 1.6 mm diameter.
Microencapsulation technology can provide protection against oxidation and premature deterioration, at the same time masking the fishy flavor and smell. Microencapsulation material, on the
TABLE V Contribution (%) of Functional Spaghetti to Recommended
Intake of LC n-3 PUFA
EPA+DHA (mg/100 g
% Recommended Daily Intake LC n-3 PUFA (650 mg/day)a
Sample product) 100 g Serving (80 g)
Spaghetti RP-0.6 63.7 10 8 Spaghetti RP-1.2 117.3 18 14 Spaghetti RP-1.8 198.8 31 25
a ISSFAL (2004). Fig. 1. Sensory acceptability of LC n-3 PUFA enriched spaghetti in com-parison to control spaghetti
150 CEREAL CHEMISTRY
other hand, can be solubilized when added in food with a high water content, but dry spaghetti with a low water content (≈12.5%) appears particularly suitable for incorporating microencapsulated LC n-3 PUFA.
CONCLUSIONS
The use of a microencapsulated integrator allows preparation of spaghetti characterized by added nutritional value maintaining a high sensory acceptability. Neither diameter nor pasta drying programs appear to affect the amount or degradation of micro-encapsulated LC n-3 PUFA in pasta. Spaghetti with intermediate levels of integrator (RP-1.2) provided the best sensorial accept-ability and the lowest LC n-3 PUFA cooking loss. Thus, spaghetti fortified with EPA+DHA could be used to increase consumption of LC n-3 PUFA and to decrease dietary n-6/n-3 ratio.
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[Received June 29, 2007. Accepted September 26, 2007.]
