Journals / Gıda / 2017 / Cilt: 42 - Sayı: 4
THE EFFECT OF ROASTING PROCESS ON FATTY ACID COMPOSITION AND PHENOLIC CONTENT OF WHOLE FLAXSEED, FLAXSEED FLOUR AND FLAXSEED MEAL FLOUR
- Journal
- Gıda
- Pages
- 382–391
- DOI
- —
Abstract
In this study, the change in fatty acid composition, secoisolariciresinol diglucoside (SDG) lignan, phenolicand flavonoid contents of whole flaxseed, flaxseed flour and flaxseed meal flour were investigatedduring the roasting process at 180°C for 5, 10 and 15 min. The level of α-linolenic acid in flaxseed flourand flaxseed meal flour significantly (P <0.05) decreased 1.1 times (from 58.10 to 55.48%) and 1.4 times(from 56.13 to 40.17%) after the roasting process at 180°C for 15 min, respectively. Whole flaxseed hadthe highest SDG lignan content after the roasting process at 180°C for 5, 10 and 15 min. Besides, freeflavonoid and free phenolic content of whole flaxseed significantly (P <0.05) increased 4.5 and 2.4times after the roasting process at 180°C for 5 min, respectively.
Özet
Bu çal›flmada, tane keten tohumu, keten tohumu unu ve keten tohumu küspesi ununun ya¤ asidi