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- Title
Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3.
- Authors
Vieira da Silva, Marcos; Vieira da Silva, Andréia; Guntendorfer Bonafé, Elton; Evelázio de Souza, Nilson; Visentainer, Jesuí Vergílio
- Abstract
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.
- Subjects
PERILLA frutescens; NUTRITIONAL value of bread; OMEGA-3 fatty acids; ALPHA-linolenic acid; PHENOLS
- Publication
Acta Scientiarum: Technology, 2016, Vol 38, Issue 4, p399
- ISSN
1806-2563
- Publication type
Article
- DOI
10.4025/actascitechnol.v38i4.27436