Effect of Dehulling on Chemical Composition and Physical Properties of Flaxseed

Oomah, B. Dave; Mazza, G.

doi:10.1006/fstl.1996.0141

Cited by 73 publications

(43 citation statements)

References 19 publications

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“…According to Hettiarachchy et al (1990), flaxseed contains 32-45% of oil, of which 51-55% is α-linolenic acid (n-3 fatty acid) and 15-18% is linoleic acid. The results of this study were slightly lower than those of previous reports, which found 53 to 58% of ALA (OOMAH; MAZZA, 1997;BOZAN;TEMELLI, 2008). Unsaturation levels can vary due to temperature during growth; seeds from colder lands usually present a greater amount of unsaturated fatty acids (DAUN; BARTHET; transferred to the product in an indirect way.…”

Section: Chemical Composition Of Flaxseedcontrasting

confidence: 91%

Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

et al. 2012

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Flaxseed has been widely studied around the world; its incorporation into products habitually consumed by human populations has been stimulated due to its unique nutritional value. The objective of this study was to evaluate the chemical composition of Brazilian flaxseed, to analyze the stability of lipids present in whole flaxseed flour (WFF) or partially defatted flaxseed flour (DFF) stored under several temperatures, and to investigate the effect of bread making on a product containing flaxseed. Whole flaxseed flour presented (g.100 g-1) 25.7 of insoluble fiber, 10.7 of soluble fiber, 38.9 of lipids, and 2.65 of lignan. Defatted flaxseed flour presented 65% less lipids, 36% more fiber and 56% more lignan than whole flaxseed flour. The fatty acid profile was maintained in the defatted flaxseed flour, and it presented a stable composition during storage under ambient temperature, refrigeration, and freezing. The fatty acid profile was similar in the bread containing defatted flaxseed flour after dough development, baking, and storage at room temperature or refrigerated. After baking, 89% of the lignan content was kept in bread. Results show that Brazilian flaxseed has an interesting chemical composition, and that defatted flaxseed, by-product of lipid extraction, presents a good stability to grind and storage under several temperatures. Thus, defatted flaxseed flour can be incorporated in bread, increasing its nutritional and functional value.

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Section: Chemical Composition Of Flaxseedcontrasting

confidence: 91%

Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

et al. 2012

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“…The hull, on a full fat basis, comprised 41.4 of the seed, however, on an oil and moisture free basis; it constituted essentially 60 of the flaxseed meal. It had a nitrogen value approximately one-third that of the cotyledon fraction which contained 96.7 of the total oil 3 .…”

Section: Introductionmentioning

confidence: 98%

“…When the moisture content of the seed was adjusted to 20 g/kg prior to grinding, the yield of cotyledon was 718 g/kg with an increase of 20 and 28 g/kg for protein and oil, respectively 3 . The hull, on a full fat basis, comprised 41.4 of the seed, however, on an oil and moisture free basis; it constituted essentially 60 of the flaxseed meal.…”

Section: Introductionmentioning

confidence: 99%

Flaxseed Hull: Chemical Composition and Antioxidant Activity during Development

et al. 2014

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“…The second type is an entirely different flax called Solin, which is low in ALA [3]. Flaxseed content varied from 38 to 45 % oil and FA distribution depending on location, cultivation, and environmental conditions [4]. Dry heat (roasting) is a widely used processing methods for cereal products, fruits, and vegetables [5] and known to improve the availability of nutrients, inactive enzymes which accelerate nutrient damage, destroy undesirable microorganisms and food contaminants.…”

Section: Introductionmentioning

confidence: 99%