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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X

Abstract

CALDERELLI, Valéria Alcântara Santos; BENASSI, Marta de Toledo  and  MATIOLI, Graciette. Substitution of hydrogenated fat by soy oil in the elaboration of flaxseed bread and evaluation of sensory acceptance. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.3, pp.668-674. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612008000300024.

Flaxseed presents about 60% omega-3 fatty acids, which aid in the prevention of the growth of cancerous cells, while trans fatty acids can lead to negative nutritional implications. This work aimed at elaborating a novel formulation of flaxseed bread with the substitution of hydrogenated fat by soy oil. Sensory acceptance was verified and the quantification of trans fatty acids and omega-3 and omega-6 fatty acids was accomplished in the modified and standard products. Instrumental parameters of color and texture were evaluated. Physical-chemical analysis and proximate composition were carried out according to Adolfo Lutz Institute and AOAC methodology. Gas chromatography was used to determine fatty acid composition. The novel formulation presented higher quantities of polyunsaturated fatty acids, omega-6 and omega-3 fatty acids, in relation to the standard sample. On the other hand, the amount of trans fatty acids was significantly higher in the standard bread. No difference was observed in crust color; however, the formulation with soy oil presented a more yellowish crumb and greater softness than the standard. The bread formulated with soy oil presented good sensory acceptance.

Keywords : trans fatty acids; omega-3 fatty acids; Linum usitatissimum; sensory acceptance; color; texture.

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