Nowy srodek spozywczy zawierajacy wielonienasycone kwasy tluszczowe omega-3 EPA, DHA - jakosc sensoryczna oraz mozliwosci uzupelnienia diety

• Autorzy: Kolanowski W. , Swiderski F.

Warianty tytułu

EN

New food product containing polyunsaturated fatty acids omega-3 EPA, DHA - sensory quality and possibility of diet supplementation

• Języki publikacji: PL

Abstrakty

PL

Wskazano na możliwość istotnego uzupełnienia diety w wielonienasycone kwasy tłuszczowe omega-3 ЕРА, DHA (kwas eikozapenta-, dokozaheksaenowy) poprzez stosowanie nowoopracowanego środka spożywczego w postaci pastylek, zawierającego ww. składniki. Poziom ЕРА, DHA w wyrobach ustalono na 0,8-1%, zachowując ich wysoką jakość sensoryczną. Szacuje się, że regularne stosowanie porcji 5-10 szt./dz. umożliwi pokrycie 35-70% minimalnego zalecanego spożycia EPA, DHA i podniesie ich poziom w przeciętnej polskiej diecie o 70-140%, zbliżając go do zalecanego.

EN

Polyunsaturated fatty acids omega-3, especially long chain forms - EPA, DHA, exert desirable influence on human health by decreasing risk of many life-style diseases. However intake of these is usually too low, that brings many unfavourable health effects. Increased consumption of omega-3 fatty acids (up than 200mg/day) is now commonly recommended. In Poland EPA, DHA intake is only about 100mg/day, one of the lowest in Europe. A way to arise EPA, DHA amount in the diet, without radical changes of eating habits, seems to be consumption of foods containing its addition. The aim of the study was to explore the possibility of omega-3 polyunsaturates EPA, DHA in microencapsulated form use for formulation of high sensory quality pastille form foods (orange and mint flavour versions), and to evaluate influence of 4 mts. storage time (room temp., no access to light and air) on sensory quality. Sensory evaluation was performed using methods of sensory analysis. Following sensory features were evaluated: palatability (structurised graphic scale method), intensity of fishy flavour (non structurised graphic scale method), and sensory quality (succesion method). Results were statistically interpreted. It was shown that palatability of elaborated foods wasn't significantly affected by EPA, DHA concentration up to 0.8-1%, depending on presence of flavours masking fishy taste of omega-3 polyunsaturates, during whole storage time. Daily intake of 5-10 units of elaborated products provides 65-150mg EPA, DHA, i.e. 35-70% of its minimal proposed intake (total energy 22-44kcal, i.e. 91-182kJ). That may increase EPA, DHA amount in average Polish diet by 70-140%, elevating them towards recommended one.

Słowa kluczowe

PL

zdrowie czlowieka; jakosc sensoryczna; kwasy tluszczowe omega-3; kwasy tluszczowe wielonienasycone; nowe produkty; suplementy diety; zywienie czlowieka

EN

human health; sensory quality; omega-3 fatty acid; polyunsaturated fatty acid; new product; diet supplement; human nutrition

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 1999
• Tom: 50
• Numer: 4
• Opis fizyczny: s.427-434,rys.,bibliogr.

Twórcy

autor

Kolanowski W.

• Szkola Glowna Gospodarstwa Wiejskiego, ul.Nowoursynowska 166, 02-787 Warszawa

autor

Swiderski F.