Fatty acid profile of high-energy flours for bread-type “diabetic”, intended for specific health needs
Keywords:
bread type diabetic; fatty acid profile; high-energy floursAbstract
The purpose of this scientific work is to analyze the fatty acid composition of rye flour and high protein flours: flax, hemp, sesame, pumpkin and sunflower, suitable for the development of new "diabetic" bread technology designed for specific health needs. With regard to SFA, short chain and medium chain fatty acids (C4: 0 to C14: 0) were found to be missing. The only agent with a concentration above 1% is palmitic acid (C 16: 0). For MUFA, the highest amount of sesame flour (39.96 g/100 g of fat) is highest, and the lowest is for hemp flour (8.95 g/100 g of fat). Other flours occupy an intermediate place. With regard to the content of linolenic acid (C18: 3), the content is higher in flax flour (45,38 g/100 g of fat) and in the sunflower – 0,05 g/100 g fat. Regarding the total PUFA content, the highest concentration in hemp flour (81.40 g/100 g of fat) was found to be the highest, and the lowest for sesame flour (45.19 g/100 g of fat). In terms of ω-3 flax flour contains 45.38 g/100 g of fat, respectively 9 times lower in rye flour (5.01 g/100 g of fat). Other flours occupy an intermediate place. With respect to ω-6, the highest amount is in hemp flour (61.77 g/100 g of fat) and 4 times lower in linseed (14.21 g/100 g of fat). The tested flours are suitable as components for obtaining a type of diabetic bread with an increased level of ω-3 fatty acids.
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