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Chemical compositions and functional properties of flaxseed flour

2008; ResearchersLinks Ltd; Linguagem: Inglês

2224-5383

Shahzad Hussain, Faqir Muhammad Anjum, Masood Sadiq Butt, Munir Ahmad Sheikh,

Proteins in Food Systems

Roasted and non roasted full fat or partially defat ted flaxseed flours (Linum Usitatissimum ) were evaluated for their proximate composition, mineral profile an d functional properties. Significant increase in th e crude protein, crude fiber, ash and mineral contents in the partia lly defatted flaxseed flours (both roasted and non- roasted) was observed. Partial defattening improved the foam cap acity, foam stability and water absorption capaciti es while roasting decreased the foam stability and capacity of the flours. Mineral profile and proximate compos ition of the roasted partially defatted flaxseed flours showed tthis can be added in the many types of food app lications as defattening solves the problem of stability while reffectively reduces the antinutritional fac tors like cyanogenic glycosides contents of the flaxseed. The replacement of roasted partially defatted flaxseed flours upto a level of 16% supplementation in whole wheat flour w as found acceptable regarding the sensory attribute s of chapattis.