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Corn Crisps Enriched in Omega-3 Fatty Acids Sensory Characteristic and its Changes During Storage
- Rogalski, Mateusz, Nowak, Karolina, Fiedor, Piotr, Szterk, Arkadiusz
- The journal of the American Oil Chemists' Society 2016 v.93 no.9 pp. 1275-1287
- alpha-linolenic acid, ambient temperature, argon (noble gases), corn, food industry, foods, ingredients, linseed oil, manufacturing, omega-3 fatty acids, packaging, physicochemical properties, scientists, sensory evaluation, sensory properties, snacks, storage, storage time
- Extruded cereal snacks are usually deficient in protein, mineral ingredients, valuable fatty acids. With the rise of health awareness among consumers, food manufacturers and scientists are pressed to take measures in order to develop new functional/health-beneficial foods. The aim of this work was to manufacture extruded crisps enriched with α-linolenic acid (obtained from linseed oil) and to observe whether storage of the product for the period of 6 months would cause its disqualification, primarily due to its sensory properties and secondarily due to its chemical properties. The research demonstrated that the addition of linseed oil to corn crisps at the amount of 5 % enables to obtain functional corn crisps containing over 2 g of ALA in a portion of 100 g even after 6 months of storage at room temperature. ALA-enriched crisps maintain the original sensory profile after 6 months of storage and their sensory profile is similar to the profile of crisps without the addition of linseed oil if they are packed in barrier packaging filled 100 % with argon. Therefore, they may be a healthier alternative to typical corn crisps.