Pasta products have been identified as healthy foods but due to the minute content of omega-3, scientists have been encouraged to fortify this product with long chain (LC) omega-3 polyunsaturated fatty acids (PUFAs) in order to improve its qualitative effects.
Microencapsulated omega-3 powder that containing %9 LC n-3 PUFA was prepared. After enrichment (%1.2) and drying at different temperatures (55 °C, 75°C, 90°C), the stabilities of the Ecosapentaenoic acid(EPA) and docosahexaenoic acid (DHA) were determined by methyl esters of fatty acids during 18 months. The qualitative characteristics of spaghetti concerned with stickiness, looking loses and cooking weight were also investigated the highest reduction of long chain omega-3 fatty acids after cooking was observed at 75°C.
The results indicate that drying the spaghetti under the different temperature conditions was effective for the stability of long chain omega-3 fatty acids before and after cooking (P<0/01). So that drying at 90Ċ in comparison with 55°C and 75°C decreased omega-3 stability in fortified spaghetti. Most content of long chains omega-3 fatty acids after cooking the spaghetti was observed at 75°C.
It might be concluded that fortification of this kinds of food at optimal conditions improving its qualitative factors and the nutritional needs.