As a wide range of n-3 fatty acids in oil and powder form are currently available for food fortification, the fatty acid (FA) composition of mashed potatoes (MP) formulated with extra virgin olive oil (EVOO) was analyzed by gas chromatography and compared with the FA profile of MP subjected to a freeze/thaw cycle. MP samples were enriched with n-3 polyunsaturated fatty acids (PUFA) using different concentrations of -linolenic acid (ALA) (22.5, 30, and 45 g/kg) and n-3 docosahexaeonic acid (DHA)/eicosapentaenoic acid (EPA) (5, 6.25, 7.25, and 10 g/kg) to improve product nutritional quality....
As a wide range of n-3 fatty acids in oil and powder form are currently available for food fortification, the fatty acid (FA) composition of mashed po...
