Effect of flaxseed flour and packaging on shelf life of refrigerated pasta

Journal of Food Processing and Preservation

Volumn 32, Issue 1, 2008, Pages 75-87

  Manthey, Frank A ^a   Sinha, Shalini ^a   Wolf Hall, Charlene E ^a   Hall III, Clifford A ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

LINUM USITATISSIMUM; SEMOLINA;

EID: 38949165692     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2007.00166.x     Document Type: Article

References (23)

1. AACC. 2000. Approved Methods of the American Association of Cereal Chemists, Methods (02-52), (08-21), (38-12A), (44-15A), (46-30), and (54-40A 10th Ed., American Association of Cereal Chemists, St. Paul, MN.
2. AOCS. 1998. Official Methods of Analysis, Methods Ba3-38 and Ti 1a-64, 16th Ed., American Oil Chemist Society, Arlington, VA.
3. BORRELLI, G.M., TROCCOLI, A., DIFONZO, N. FARES, C. 1999. Durum wheat lipoxygenase activity and other quality parameters that affect pasta color. Cereal Chem. 76, 335 340.
4. CARTER, J.F. 1993. Potential of flaxseed and flaxseed oil in baked goods and other products in human nutrition. Cereal Foods World 38, 753 759.
5. CHERUBINI, G. BEN, G. 1999. The packaging of food products. Pasta Newslett. 10, 26 33.
6. CROWE, T.D. WHITE, P.J. 2001. Adaptation of the AOCS official method for measuring hydroperoxides from small-scale oil samples. J. Am. Oil. Chem. Soc. 78, 1267 1269.
7. FRANKEL, E.N. 1998. Lipid Oxidation, Ch. 2-5, Vol. 8, pp. 23 79, 129 166, The Oily Press Ltd, Dundee, Scotland.
8. GYS, W., COURTIN, C.M. DELCOUR, J.A. 2003. Refrigerated dough syruping in relation to arabinoxylan population. J. Agric. Food Chem. 51, 4119 4125.
9. HALL, C.A., III., MANTHEY, F.A., LEE, R.E. NIEHAUS, M. 2005. Stability of a-linolenic acid and secoisolariciresinol diglucoside in flaxseed-fortified macaroni. J. Food Chem. 70, C483 C489.
10. HIRSCH, A. 1991. Which is better- vacuum or gas packaging. In Flexible Food Packaging: Questions and Answers, pp. 9 13, Van Nostrand Reinhold, New York, NY.
11. INGELBRECHT, J.A., MOERS, K., ABECASSIS, J., ROUAU, X. DELCOUR J.A. 2001. Influence of arabinoxylans and endoxylanases on pasta processing and dual production of high quality pasta with increased levels of soluble fibre. Cereal Chem. 78, 721 729.
12. KANGAS, N., NIEHAUS, M. HALL, C.A., III., 2006. Utilization of flaxseed gum in dairy foods. In Proceedings of the 61st Flax Institute of the U.S. (J.F. Carter, ed.) pp. 205 212, North Dakota State University, Fargo, ND.
13. LEE, D.S., PAIK, H.D., IM, G.H. YEO, I.H. 2001. Shelf life extension of Korean fresh pasta by modified atmosphere packaging. J. Food Sci. Nutr. 6, 240 243.
14. LEE, R.E., MANTHEY, F.A. HALL, C.A., III., 2004. Content and stability of hexane extractable lipid at various steps of producing macaroni containing ground flaxseed. J. Food Process Preserv. 28, 133 144.
15. LIN, M.J.Y., YOUNGS, V.L. D'APPOLONIA, B.L. 1974. Hard red spring and durum wheat polar lipids. I. Isolation and quantitative determinations. Cereal Chem. 51, 17 33.
16. MANTHEY, F.A., LEE, R.E. KEGODE, R.B. 2000. Quality of spaghetti containing ground flaxseed. In Proceedings of the 58th Flax Institute of the U.S. (J.F. Carter, ed.) pp. 92 99, North Dakota State University, Fargo, ND.
17. POHJANHEIMO, T.A., HAKALA, M.A., TAHVONEN, R.L., SALMINEN, S.J. KALLIO, H.P. 2006. Flaxseed in breadmaking: Effects on sensory quality, aging, and composition of bakery products. J. Food Sci. 71, S343 S348.
18. WALSH, D.E. GILLES, K.A. 1971. The influence of protein composition on spaghetti quality. Cereal Chem. 48, 544 553.
19. XU, Y., HALL, C., III., WOLF-HALL, C. MANTHEY, F. 2006. Antifungal activity of flaxseed flours. In Proceedings of the 61st Flax Institute of the U.S. (J.F. Carter, ed.) pp. 177 185, North Dakota State University, Fargo, ND.
20. YALLA, S.R. 2004. Effect of semolina, non-traditional ingredients, and processing conditions on spaghetti quality. MS Thesis, North Dakota State University, Fargo, ND.
21. YALLA, S.R. MANTHEY, F.A. 2006. Effect of semolina and absorption level on extrusion of spaghetti containing non-traditional ingredients. J. Sci. Food Agric. 86, 841 848.
22. YOUNGS, V.L., MEDCALF, D.G. GILLES, K.A. 1970. The distribution of lipids in fractionated wheat flour. Cereal Chem. 47, 640 649.
23. ZIMMERMAN, D.C. VICK, B.A. 1970. Hydroperoxide isomerase: A new enzyme of lipid metabolism. Plant Physiol. 46, 445 453.