Heat Treatment and Thirty-Day Storage Period Do Not Affect the Stability of Omega-3 Fatty Acid in Brown Flaxseed ( Linum Usitatissimum ) Whole Flour

This study was conducted to verify if the processing and storage of brown flaxseed whole flour result in loss of functional properties, such as reduced linolenic acid content, increased lipid peroxidation and sensory changes. The flours were obtained from seeds dried by heat treatment in oven at 150 ̊C, for 15 minutes and subsequent grinding to obtain flour… CONTINUE READING