CHEMICAL AND TECHNOLOGICAL STUDIES ON FLAXSEED (Linum usitatissimum) AND ITS APPLICATION IN SOME FUNCTIONAL FOODS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 4, Issue 5, May 2013, Page 193-216 PDF (992.33 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2013.71828 | ||||
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| Authors | ||||
| A. A. Abdel-Nabey; E. S. M. Abu–Tor; H. A. Abou-Gharbia | ||||
| Food Science and Technology Department.,Fac. of Agric., Alex. Univ.,El-Shatby, Alexandria, Egypt, 21545 | ||||
| Abstract | ||||
| Flaxseed was analyzed and characterized in terms of physical properties, chemical composition, functional properties, oil composition and its characteristics. Flaxseed flour was found to be a good source of crude oil and protein being 39.18 and 22.04%, respectively. It contains a high proportion of dietary fibre and could be considered as a good source of minerals e.g. K, P and Mg. a- linolenic acid was the major fatty acid and constituted about 57.25% of the total fatty acids. In addition, flaxseed contained minor amounts of ascorbic acid, phenolic compounds and tocopherols. These compounds appear to have anticancer and antioxidant effects in human body. The studied functional properties of flaxseed flour indicated good advantages for preparing different baked and meat products such as biscuits, cookies, crackers, cake, pizza, meat loaf and beef burger. These products can be used as functional foods. | ||||
| Keywords | ||||
| Flaxseed; Physical properties; Chemical composition; Oil characteristics; Functional properties; Application of flaxseed | ||||
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