Storage stability of milled flaxseed

@article{Malcolmson2000StorageSO,
  title={Storage stability of milled flaxseed},
  author={Linda J. Malcolmson and Roman Przybylski and James K. Daun},
  journal={Journal of the American Oil Chemists' Society},
  year={2000},
  volume={77},
  pages={235-238}
}
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 for chemical, sensory, and volatile indicators of quality. Neither the mixed variety nor Linott samples showed a significant increase in peroxide values or conjugated double bonds throughout the 128-d storage period. Only the Linott sample showed a significant increase in free fatty acids, which was… 

Storage stability of processed flaxseed powder

Flaxseeds are well known source of alpha-linolenic acid, an essential fatty acid. Owing to the presence of this fatty acid makes the flaxseed highly susceptible to oxidation resulting in decreased

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

Increasing meat product functionality by the addition of milled flaxseed Linum usitatissimum.

Addition of flaxseed improved the fatty acids profile from a health point of view for both products, as a result of increasing n-3 fatty acids and overall polyunsaturated fatty acids content.

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.

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 func-tional properties, such as reduced linolenic acid content, increased lipid

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

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

Preparation and storage stability of flaxseed chutney powder, a functional food adjunct

Flax (Linum usitatissimum L.) chutney powder, a palatable functional food adjunct was prepared by mixing roasted and powdered flaxseeds with other selected spice ingredients and the ERH studies indicated both the powders are non-hygroscopic in nature.
...

References

SHOWING 1-6 OF 6 REFERENCES

Oxidative stability of flaxseed lipids during baking

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

Sensory Evaluation Techniques

This chapter discusses the Unified Approach to Difference and Similarity Testing Triangle Test Duo-Trio Test Two-Out-of-Five Test Same/Different Test and Applications.

Die Notwendigkeit, neue Qualitätsanforderungen für rohes Sojaöl einzuführen

Roh‐entschleimte Sojabohnenole guter und schlechter Qualitat wurden in halbtechnischem Masstab raffiniert und die raffinierten Ole hinsichtlich Farbe und Geschmackshaltbarkeit untersucht, Die

Die Notwendigkeit , neue Qualitaetsanforderungen fuer rohes Sojaoel einzufuehren , Feite Seifen Anstrichm