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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/4251

Title: Functional biscuits with PUFA-omega 3 from Isochrysis galbana
Authors: Gouveia, Luísa
Coutinho, Carla
Mendonça, Emanuel
Batista, Ana Paula
Sousa, Isabel
Bandarra, Narcisa
Raymundo, Anabela
Keywords: Isochrysis galbana
microalga
colour
texture
polyunsaturated fatty acids
Issue Date: 2008
Publisher: Society of Chemical Industry
Citation: "Journal of the Science of Food and Agriculture". ISSN 0022-5142. 88 (2008) 891-896
Abstract: BACKGROUND: Sweet biscuits, a traditional and nutritious food, can be healthy and very attractive when redesigned to be prepared with the addition of a natural product, themicroalgal biomass of Isochrysis galbana.This marine microalga is recognised as a rich source of polyunsaturated fatty acids (PUFAs), mainly eicosapentaenoic acid (EPA; 20:5ω3), and is a promising ingredient in the food and feed industries. The importance of PUFA-ω3 (an alternative to fish oils) in food, and the need to increase the daily intake of these substances to promote a healthier lifestyle is now well known. RESULTS: Traditional butter biscuits were enriched with I. galbana biomass (1% and 3%) and evaluated in terms of colour, texture and fatty acid profile, within 3months of storage. I. galbana biscuits presented total levels of 100mg 100 g−1 and 320mg 100 g−1 of PUFA-ω3 (EPA + DPA (docosapentaenoic acid; 22:5ω3) + DHA (docosahexaenoic acid; 22:6ω3) for 1% and 3% I. galbana, respectively. CONCLUSION: The enhancement of texture properties, the high stability of colour and texture and the good profile of polyunsaturated fatty acids, with emphasis on EPA and DHA, of the biscuits obtained, reveal a new food market niche opportunity.
Peer Reviewed: yes
URI: http://hdl.handle.net/10400.5/4251
ISSN: 0022-5142
Publisher version: DOI: 10.1002/jsfa.3166
Appears in Collections:DAIAT - Artigos de Revistas

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