Total fat content of brown and yellow flaxseeds reduced 68.72 and 76.61% after 5 days germination whereas, moisture content of seeds significantly increased as 14 and 17 fold respectively (P
📌 3 Key Takeaways
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Objective & Hypothesis:In this study, moisture content, total fat content and fatty acid composition were evaluated in brown (TR 77705) and yellow (TR 73572) flaxseeds (Linum usitatissimum L.) and their sprouts (at 5 13 day).
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Key Findings & Data:In this study, moisture content, total fat content and fatty acid composition were evaluated in brown (TR 77705) and yellow (TR 73572) flaxseeds (Linum usitatissimum L.) and their sprouts (at 5 13 day).
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Conclusion & Impact:Total fat content of brown and yellow flaxseeds reduced 68.72 and 76.61% after 5 days germination whereas, moisture content of seeds significantly increased as 14 and 17 fold respectively (P
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
In this study, moisture content, total fat content and fatty acid composition were evaluated in brown (TR 77705) and yellow (TR 73572) flaxseeds (Linum usitatissimum L.) and their sprouts (at 5 13 day). Total fat content of brown and yellow flaxseeds reduced 68.72 and 76.61% after 5 days germination whereas, moisture content of seeds significantly increased as 14 and 17 fold respectively (P
Özet
Bu çalışmada, kahverengi (TR 77705) ve sarı (TR 73572) keten tohumlarının (Linum usitatissimum L.) ve 5-13 günlük filizlerinin nem ve toplam yağ içeriği ile yağ asidi kompozisyonu incelenmiştir. Kahverengi ve sarı keten tohumlarının toplam yağ içeriği 5 günlük çimlendirme işlemi ile sırasıyla %68.72 ve 76.61 oranında düşmüş olup tohumların nem içerikleri ise sırasıyla 14 ve 17 kat artmıştır. (P
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Cite This Article
OVA, G., ÖZKAYNAK, E. K. (2022). KETEN TOHUMU (LINUM USITATISSIMUM L.) FİLİZLERİNİN NEM ve TOPLAM YAĞ İÇERİĞİ ile YAĞ ASİDİ KOMPOZİSYONU ÜZERİNE ÇİMLENDİRME SÜRESİNİN ETKİSİ. Gıda, Cilt: 40 - Sayı: 5, 249–254. https://ajindex.com/articles/525287
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