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<p>Wheat-flour based chips enriched with omega-3 rich oil from fish-by products and Extra virgin olive oil (EVOO) aromatised with orange, fennel, rosemary, Brazilian pepper tree and black pepper essential oils were prepared and evaluated for their lipid profile, chemico-nutrional qualities as well as their sensory attributes. Results showed that the lipid content ranged from 31.8&#xa0;g/100&#xa0;g to 41.7&#xa0;g/100&#xa0;g. The fatty acid profile of all formulated chips were particularly rich in linoleic and linolenic essential fatty acids. Those enriched with sardine by-product oils contained the omega-3 rich-eicosapentaenoic and docosahexaenoic acids. Despite the high chemical-nutritional quality (high contents of polyunsaturated fatty acids, omega-3 and omega-6 fatty acids, omega-3/omega-6 ratio) and related attributes (low atherogenic and thrombogenic indices), enriched chips showed a vulnerability to oxidation as revealed by their elevated oxidizability value and oxidative susceptibility. The study of the impact of the chemical composition resulting from enrichment with active ingredients on the sensory profile revealed an overall appreciation of the enriched chips by panelist, with a particular preference to those reinforced with sardine by-product oil. In conclusion, wheat flour based chips enriched with aromatized EVOO or omega-3-rich fish oil present chemical-nutrional and sensory appeals and hold potential to be industrially manufactured and commercialized.</p>

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Lipid Chemical Constituents and Sensory Profile of Enriched Wheat Flour-Based Chips

  • 期刊论文

  • 发表日期：

    2026年1月29日

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  • Haifa Benkhoud,
  • M’Rabet Yassine,
  • Nadia Nasraoui,
  • Emna Jridette,
  • Basma Ousji,
  • Karim Hosni

摘要

Wheat-flour based chips enriched with omega-3 rich oil from fish-by products and Extra virgin olive oil (EVOO) aromatised with orange, fennel, rosemary, Brazilian pepper tree and black pepper essential oils were prepared and evaluated for their lipid profile, chemico-nutrional qualities as well as their sensory attributes. Results showed that the lipid content ranged from 31.8 g/100 g to 41.7 g/100 g. The fatty acid profile of all formulated chips were particularly rich in linoleic and linolenic essential fatty acids. Those enriched with sardine by-product oils contained the omega-3 rich-eicosapentaenoic and docosahexaenoic acids. Despite the high chemical-nutritional quality (high contents of polyunsaturated fatty acids, omega-3 and omega-6 fatty acids, omega-3/omega-6 ratio) and related attributes (low atherogenic and thrombogenic indices), enriched chips showed a vulnerability to oxidation as revealed by their elevated oxidizability value and oxidative susceptibility. The study of the impact of the chemical composition resulting from enrichment with active ingredients on the sensory profile revealed an overall appreciation of the enriched chips by panelist, with a particular preference to those reinforced with sardine by-product oil. In conclusion, wheat flour based chips enriched with aromatized EVOO or omega-3-rich fish oil present chemical-nutrional and sensory appeals and hold potential to be industrially manufactured and commercialized.