Formulation with F ava bean (Vicia faba L.) or Fava bean + Flaxseed delayed lipid oxidation in frankfurter and during its digestion
Résumé
The
sustainability of meat consumption is the subject of much debate, for
reasons of ecological footprint Plant based ingredients, especially from legumes
or seeds can participate to partial replacement of animal protein especially if it
adds value Rich in proteins, fava beans are a good candidate, provided they are
obtained using a process that reduces anti nutritional factors Moreover, this
crop contains vitamin, mineral, dietary fibre phenols and flavonoids Flaxseed,
an oil seeds, is well known for its richness in alpha linolenic acid and is
considered as a great source of ω 3 polyunsaturated fatty acids But, its
alphalinolenic acid content is highly susceptible to oxidation
Therefore
we aimed to evaluate the benefice of partial replacement of meat
protein by fava bean and flaxseed flour on the nutritional quality of frankfurter
Domaines
Alimentation et Nutrition| Origine | Fichiers produits par l'(les) auteur(s) |
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