DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD DESARROLLO DE UNA GALLETA DULCE ADICIONADA CON FUENTE DE OMEGA 3 COMO ALIMENTO FUNCIONAL

DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD DESARROLLO DE UNA GALLETA DULCE ADICIONADA CON FUENTE DE OMEGA 3 COMO ALIMENTO FUNCIONAL

The present work aims at develop of a cookie with added omega 3. Three different commercial forms of omega 3 were evaluated as docosahexaenoic acid and ecoisapentaenoic acid (emulsion, powder and oil) at different omega 3 (ω3): omega 6 (ω6) ratios (1:5, 1:8, 1:10). A multistage f...

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Bibliographic Details
Main Authors: Iliana C. TORRES Q., Misael CORTÉS R., Kenneth R. CABRERA T.
Format: Article
Language:English
Published: Universidad de Antioquia 2012-04-01
Series:Vitae
Subjects:
Alimentos funcionales
omega 3
ácido docosahexaenoico
ácido eicosapentaenoico
galletas
Functional Food
docosahexaenoic acid
ecoisapentaenoic acid
cookies
Online Access:http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042012000100003

Internet

http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042012000100003

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