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Three formulations of mini panettones were developed, replacing 10, 20 and 30% of wheat flour by golden linseed flour. Mini panettones were submitted to evaluation of sensory attributes: flavor and texture, with no difference (5% significance) between samples. The content of crude protein and lipids for mini panettone with superior percentage of golden linseed flour added was analyzed; in it was found 8.43% and 11.67%, respectively, with 35% of 18:2 n-6 acid and 20% 18:3 n-3 in relation to total lipids. In conclusion, it is possible the replacement of wheat flour by golden linseed flour up to 30% with good consumers’ acceptance. DOI: 10.5935/1984-6835.20140060Foram desenvolvidas três formulações de minipanetone substituindo 10, 20 e 30% da farinha de trigo por farinha de linhaça dourada. Foram avaliados sensorialmente os atributos: sabor e textura, não havendo diferença (5% de significância) entre as amostras. Foi determinado o teor de proteína bruta e lipídios totais para o minipanetone com maior porcentagem de linhaça, encontrando 8,43% e 11,67%, respectivamente, tendo 35% de ácido 18:2n-6 e 20% de 18:3n-3 em relação aos lipídios totais. Conclui-se que pode-se substituir até 30% da farinha de trigo por farinha de linhaça obtendo boa aceitação dos consumidores. DOI: 10.5935/1984-6835.2014006

Developing of Mini Panettone Containing Omega-3 in Partial Substitution of Wheat Flour for Golden Linseed Flour (Linum Usitatissimum L.)