Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3

Marcos Vieira da Silva; Andréia Vieira da Silva; Elton Guntendorfer Bonafé; Nilson Evelázio de Souza; Jesuí­ Vergí­lio Visentainer

doi:10.4025/actascitechnol.v38i4.27436

Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3

Authors

Marcos Vieira da Silva Universidade Tecnológica Federal do Paraná
Andréia Vieira da Silva Universidade Estadual de Maringá
Elton Guntendorfer Bonafé Universidade Tecnológica Federal do Paraná
Nilson Evelázio de Souza Universidade Estadual de Maringá
Jesuí Vergílio Visentainer Universidade Estadual de Maringá

DOI:

https://doi.org/10.4025/actascitechnol.v38i4.27436

Keywords:

Perilla frutescens, white bread, Omega-3 fatty acids.

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.

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Author Biography

Marcos Vieira da Silva, Universidade Tecnológica Federal do Paraná

Técnico de laboratório na área de alimentos na UTFPR/CM desde 2007.

Tecnólogo em Alimentos pelo CEFET-PR (2005).

Especialista em Pós-colheita de frutas e hortaliças pela UFLA (2007).

Especialista em Vigilância Sanitária de Alimentos pela UTFPR/CM (2008).

Mestre em Ciência de Alimentos pela UEM (2011).

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Published

2016-08-26

How to Cite

Silva, M. V. da, Silva, A. V. da, Bonafé, E. G., Souza, N. E. de, & Visentainer, J. V. (2016). Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3. Acta Scientiarum. Technology, 38(4), 399–405. https://doi.org/10.4025/actascitechnol.v38i4.27436

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Issue

Vol. 38 No. 4 (2016)

Section

Food Science and Technology

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