Effect of Blending Flax Seeds (Linum usitatissimum L.) on Tahena Quality | ||||
| مجلة دراسات وبحوث التربية النوعية | ||||
| Volume 3, Issue 2 - Serial Number 6, July 2017, Page 311-325 PDF (357.92 K) | ||||
| Document Type: المقالة الأصلية | ||||
| DOI: 10.21608/jsezu.2017.238418 | ||||
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| Authors | ||||
| Essam A. Hussain; Wafaa A. Refaat; Rabiaa R. Ramadan | ||||
| Department of Nutrition and Food Science, Faculty of Home Economics, Menoufia University, Shebin El-Kom, Egypt | ||||
| Abstract | ||||
| The quality of tahena from sesame seeds and its blended with 10 % flax seeds were evaluated for chemical composition, physical properties, anti nutrional factors and sensory evaluation. The results showed that the moisture, protein, fat, fiber, ash, carbohydrates and energy value contents of flax seeds as dry weight (DW) were 6.50, 24.40, 35.12, 3.15, 2.63, 28.20 % and 526 Kcal/100g, respectively. The moisture, protein, fat, ash, fiber, carbohydrates and energy value contents of sesame seeds as DW were 5.60, 22.60, 50.14, 4.60, 4.81, 12.25 % and 590.66 Kcal/100g, respectively. The highest significant (p≤ 0.05) content of tannins, phytates and oxalate were recorded for sesame seeds with significant differences while the lowest contents were recorded for the flax seeds. At zero time of storage period, the highest moisture, fat and energy value content and lowest values for protein, ash, fiber and carbohydrates were recorded for the control tahena (i.e. sesame seeds). With progress of storage period up to 3 months, the highest moisture, protein, ash, fiber and carbohydrates content were recorded for tahena made with 10 mg/kg flax seeds. While, the lowest values recorded for control tahena. The highest acid value, free fatty acid, peroxide value and iodine number recorded for control tahena with no significant differences. The highest saponification value, refractive index and polyphenols recorded for tahena blended with 10 % sesame seeds with significant differences. At zero time of cold storage at 5°C all organoleptic properties (color, flavor, taste, texture, appearance , mouth feeling , and overall acceptability) recorded the highest organoleptic score (9), while, at the end of storage period (4weeks) a markedly reduction in all organoleptic properties were observed. | ||||
| Keywords | ||||
| Tahena; flax seeds; sesame seeds; total phenolic content; fat constants; organoleptic properties | ||||
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