Chemical Industry & Chemical Engineering Quarterly Available on line at Association of the Chemical Engineers of Serbia AChE www.ache.org.rs/CICEQ Chem. Ind. Chem. Eng. Q. 23 (3) 349-356 (2017) CI&CEQ 349 JELENA FILIPOVIĆ 1 SHAHIN AHMETXHEKAJ 2 VLADIMIR FILIPOVIĆ 3 MILENKO KOŠUTIĆ 1 1 Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia 2 High School "Ali Hadri", Peć, Serbia 3 Faculty of Technology, University of Novi Sad, Novi Sad, Serbia SCIENTIFIC PAPER UDC 664.69/.761:544:66 SPELT PASTA WITH INCREASED CONTENT OF FUNCTIONAL COMPONENTS Article Highlights • Addition of flax seed flour in spelt pasta increases the share of -3 fatty acids and improves -6/-3 ratio • Pasta with 20 g sesame flour/100 g spelt flour has the best content of essential minerals elements • New functional product with enriched mineral content, a source of monounsaturated fatty acids Abstract This paper investigates the effects of addition of flax seed, sesame seed, or eggs (10 g/100 g of sample and 20 g/100 g of sample) in spelt flour to obtain new pasta products with improved -3/-6 ratio and minerals profile. Gas chroma- tography with mass spectrometry was used for carrying out a quantitative ana- lysis of the liposoluble pasta extract. Post-hoc Tukey’s HSD test at 95% con- fidence limit showed significant differences between observed samples. Daily average consumption of 75 g of spelt pasta containing 20 g flax seed/100 g of sample contributes to essential fatty acids intake of 3.8 g and improved -6/-3 ratio (1:2.4). The obtaind results indicate that the investigated spelt pasta samples are new products with improved nutritional properties due to higher level of -3 fatty acids and minerals content (Ca, Zn, Cu and Fe). Pasta (PS 7) with 20 g/100 g of eggs has the best sensory quality (maximum scores for odor, texture, flavor and overall acceptability were 8.8, 8.9, 8.9 and 8.9, respectively). Keywords: -6/-3 ratio, fatty acid, mineral content, GC-MS analysis, functional properties. Nutritional and functional properties of pasta can be improved by using spelt as basic raw material for the production of pasta and some additional raw material such as fatty acids, flax seed or eggs for improving functional properties [1,2]. Spelt is a suit- able raw material for pasta production, breakfast cer- eals, bread and other products of altered nutritional characteristics compared to conventional wheat pro- ducts. Some spelt cultivars have very high protein content and even 30 to 60% higher concentration of mineral elements (Fe, Zn, Cu, Mg and P) compared to Triticum aestivum [1,3,4]. Pasta is also suitable for correcting nutrition plans because it is quick and easy Correspondence: J. Filipović, Institute of Food Technology, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia. E-mail: jelena.filipovic@fins.uns.ac.rs Paper received: 8 February, 2016 Paper revised: 7 September, 2016 Paper accepted: 3 October, 2016 https://doi.org/10.2298/CICEQ160208049F to prepare, easily digestible food and it is one of the widespread foods in many countries around the world [1,2]. Eggs added to pasta contribute to better mech- anical properties and quality of the product and also increase the nutritive and biological value of the pro- duct, which is reflected in the increase of lysine, ω-3 fatty acids and lecithin. By consumption of products enriched with eggs human meets recommended needs ω-3 fatty acids [5-7]. Flax seed (Linum usitatis- simum) contains important substances in its compo- sition such as vitamins A, B and E, magnesium, cal- cium, zinc, selenium, phosphorus, and it is also an excellent source of fibres and one of the best sources of -3 fatty acid and lignan (phytoestrogens with anti- oxidant effects) [8]. The intake of long-chain ω-3 PUFA in many developed countries (average 0.15 g per day) is below the recommended level [9]. The ratio of ω-6 to ω-3 in the diet should be 4 to 1 [10]. For