Developing of mini panettone containing omega-3 in partial substitution of wheat flour for golden linseed flour (Linum Usitatissimum L.)

Abstract

Three formulations of mini panettones were developed, replacing 10, 20 and 30% of wheat flour by golden linseed flour. Mini panettones were submitted to evaluation of sensory attributes: flavor and texture, with no difference (5% significance) between samples. The content of crude protein and lipids for mini panettone with superior percentage of golden linseed flour added was analyzed, in which was found 8.43% and 11.67%, respectively, with 35% of 18:2 n-6 acid and 20% 18:3 n-3 in relation to total lipids. In conclusion, the replacement of wheat flour by golden linseed flour up to 30%, obtained a good consumer acceptance.