首页|Addressing new functional fillo products through nutrition and healthy ingredients: Hi omega-3 fatty acids and phytosterol esters
Addressing new functional fillo products through nutrition and healthy ingredients: Hi omega-3 fatty acids and phytosterol esters
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Today， more than 100 million adults in the U。S。-nearly one third of the population-have high cholesterol。Athens Foods， has cooperated with the Nutrition & Health Department of several food companies to providesterol esters for producing functional fillo dough which will help diminish the risk of coronary heart diseaseby reducing the absorption of cholesterol， thus lowering blood cholesterol levels。 Thus， a line of health andnutrition fillo dough products has been introduced at Athens Foods with plant sterols as a functionalingredient for health claim as provided by U。S。 FDA for cholesterol reduction “Foods containing at least 0。40grams per serving of vegetable oil sterols， eaten twice a day with meals for a daily total intake of at least 0。8grams as part of diet low in saturated fat and cholesterol， may reduce the risk of heart disease”。Hi Flaxseed Oils and other microencapsulated Hi Omega-3 marine oriented products are excellent sources ofEssential Fatty Acids (EFAs)， including Omega-3 (alpha-linolenic acid)， Omega-6 (linoleic acid) andOmega-9 (oleic acid)。 Athens Foods has launched an Omega –3 fortified fillo dough aimed at health andwellness oriented customers with the following health claim as defined for foods containing any level of EPAand DHA which meet the qualifying criteria。Texture profile analysis (TPA) values (hardness， springiness， cohesiveness， gumminess， chewiness， andresilience) revealed that fillo products with added omega-3 fatty acids and phytosterol esters had similar(P>0。05) textural properties when compared to fillo pastry products without anything added。 Finally therewas no difference (P>0。05) in shear strain between the tested samples ranging from 0。93 to 1。1 confirmingthe TPA cohesiveness values since shear strain is a measure of gel cohesiveness。Fundamental torsion test confirmed that fortified fillo dough products had generally similar texture， but werefirmer (P<0。05) than normal fillo dough products。 Finally all products with or without neutraceuticals hadsimilar Kramer shear force (P>0。05) averaging approximately 140 N/g。 Finally fortified fillo pastry productswere awarded overall scores for sensory acceptability 4。6 out of 5。0 compared to 4。2 for the control。Proximate analysis showed that the moisture content， protein， fat and carbohydrates of the control fillo doughwere similar (P>0。05) to the fillo dough with added neutraceuticals。
functional fillo productsomega-3 fatty acidsphytosterol esters
Varzakas T.、Labropoulos A、Anestis S.
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Technological Institute of Kalamata, Hellas (tvarzakas@teikal.gr)
Technological Institute of Athens, Hellas (athanlab@teiath.gr)
Technological Institute of Athens, Hellas
ICEF11;International congress on engineering and food
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