Oxidative stability of flaxseed lipids during baking

@article{Chen1994OxidativeSO,
  title={Oxidative stability of flaxseed lipids during baking},
  author={Zhen-Yu Chen and Walisundera M. N. Ratnayake and Stephen C. Cunnane},
  journal={Journal of the American Oil Chemists’ Society},
  year={1994},
  volume={71},
  pages={629-632}
}
This study examined the stability of whole and ground flaxseed, either alone or as an ingredient in a muffin mix, by measuring oxygen consumption and changes in α-linolenic acid under various conditions. When ground flaxseed was heated at 178°C in a sealed tube, headspace oxygen decreased from 21 to 2% within 30 min, while that of whole flaxseed decreased only slightly up to 90 min at 178°C. Under the same conditions, the oxygen consumption of lipids extracted from an equivalent amount of… 

Storage stability of milled flaxseed

Two samples of flaxseed, Linott and a mixture of several varieties, were milled and stored at 23±2°C for 128 d in paper bags with plastic liners. Samples were evaluated at 0, 33, 66, 96, and 128 d

Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

Flaxseed has been widely studied around the world; its incorporation into products habitually consumed by human populations has been stimulated due to its unique nutritional value. The objective of

Process-induced compositional changes of flaxseed.

Using whole flaxseed in foods provides a means to utilise all of its nutrients and require minimum processing steps, but the presence of cyanogenic glucosides and diglucosides in the seeds is a concern as they may release cyanide upon hydrolysis.

EFFECT OF PARTICLE SIZE AND SAMPLE SIZE ON LIPID STABILITY OF MILLED FLAXSEED (Linum usitatissimum L.)

Experiments were conducted to determine the effect of sample size and particle size on lipid oxidation of milled flaxseed. An initial experiment showed that most of the lipid oxidation detected in

Content and stability of hexane extractable lipid at various steps of producing macaroni containing ground flaxseed

Research was conducted to determine changes in content and stability of hexane extractable lipid during processing of macaroni containing 15% (w/w) ground whole flaxseed and ground flaxseed hull. Dry

Antioxidant activity of flaxseed meal components

Barthet, V. J., Klensporf-Pawlik, D. and Przybylski, R. 2014. Antioxidant activity of flaxseed meal components. Can. J. Plant Sci. 94: 593-602. The meals of borage, hemp, Solin, golden, and brown

Impact of extrusion processing conditions on lipid peroxidation and storage stability of full-fat flaxseed meal

The present study suggested that extrusion of flaxseed meal at optimum conditions and stored for 60 days did not change the stability of full-fat flax seed meal and can be used as supplement or ingredient for the production of various healthier products.

Antioxidant activity of flaxseed meal components

The seed antioxidant activity was greatly affected by water extraction, suggesting that the system contains water-soluble components, rather than secoisolariciresinol diglucoside, which was thought to be the primary antioxidant of flaxseed meal.

Effect of flaxseed incorporation on physical , sensorial , textural and chemical attributes of cookies

Considering the potential of flaxseed as functional ingredient, roasted flaxseed flour (RFF) was incorporated by substituting refined wheat flour at 5%, 10%, 15%, 25% and 30% in cookies formulations.
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