Nutritional characteristics of Linseed/Flaxseed (Linum Usitatissimum) and its application in Muffin making

Chetana and Sudha, M. L. and Khyrunnisa Begum and Ramasarma, P. R. (2010) Nutritional characteristics of Linseed/Flaxseed (Linum Usitatissimum) and its application in Muffin making. Journal of Texture Studies, 41 (4). pp. 563-578. ISSN 0022-4901

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Abstract

Flaxseed, one of the underutilized oilseeds, is a rich source of dietary fiber,ω-3 fatty acid and protein. Flaxseed powder contained 21.8% protein and 42.7% total dietary fiber, which upon roasting reduced to 20.3 and 40.50%, respectively. Addition of flaxseed powder weakened the dough. Peak viscosity and cold paste viscosity also decreased. The volume of the muffins gradually decreased from 150 to 145 and 120 cc. Muffins prepared from 20% of raw and roasted flaxseed powder had 10.2 and 9.9% of protein and 12.8 and 11.7% of dietary fiber, respectively.ω-3 fatty acid contents in raw and roasted flaxseed powder were 55.41 and 50.76%, and the muffins prepared with 20% raw and roasted flaxseed powder had 12.85 and 11.14%, respectively. Sodium dodecyl sulfate-polyacrylamide gel electrophoretic pattern and gel filtration studies showed that high- and low-molecular weight protein bands were identified in raw and roasted flaxseed powder and in the product. PRACTICAL APPLICATIONS Flaxseed is rich in ω-3 fatty acid and also in fiber and protein. Also, bakery products are ready-to-eat products available to all people. Among the bakery products, muffins usually attract children. Hence, incorporation of flaxseed in muffins would enable to enrich the muffin with nutrients and reach the required segment of people.

Item Type:	Article
Uncontrolled Keywords:	ω-3 Fatty acid, flaxseed, gel electrophoresis, gel filtration, muffins, rheological characteristics
Subjects:	B Life Science > Food Science and Nutrition
Divisions:	Department of > Food Science and Nutrition
Depositing User:	LA manjunath user
Date Deposited:	09 Jul 2019 05:38
Last Modified:	18 Jun 2022 05:12
URI:	http://eprints.uni-mysore.ac.in/id/eprint/4958

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