Development of Functional Pasta Enriched with Omega-3 Fatty Acids

Abstract

Omega 3 fatty acid-enriched functional pasta products were developed using refined wheat flour, water, salt, fish meat and fish oil using a single screw extruder. Among the different blends studied, the most acceptable pasta was made with combination of maida (800 g), water (240 ml), fish oil (1%), fish meat (200 g). This product had a protein content of 4.84% which is higher than the regular pasta available in the market. Fatty acid profile study showed that the developed pasta had a omega-3 fatty acid levels of 974 mg. Storage study revealed that peroxide value and free fatty value are within the acceptable limit for a period of 8 weeks. Therefore the result of the present study indicate that fish meat and fish oil can be utilized for the development of well accepted functional pasta products rich in protein and omega-3 fatty acids.