Functional properties of spelt pasta with flaxseed

The World Health Organization (WHO) and the International Association of fatty acids and lipids (ISSFAL) are recommended daily intake of dietary fiber and ω-3 fatty acid in the daily meal in order to maintain normal metabolism and functioning of organisms. This paper investigates the effects addition of flaxseed flour on the technological and functional quality of pasta. Flaxseed flour is added as a replacement of the flour in the amount of 10% and 20%. Pasta quality and functional characteristics are assessed on the basis of nutritional contents. Flaxseed flour increased the hardness 24% and adhesiveness 47%, and reduced work of shear 40% and led to the products darkness (reduced brightness, increased share of red and yellow colors and the differences in coloration). Whole meal spelt pasta with flaxseed is a new functional product with good technological quality, altered nutritional composition and it can be a significant source of dietary fiber and essential ω-3 fatty acids.