Nutritional characteristics of linseed/flaxseed (linum usitatissimum) and its application in muffin making

Journal of Texture Studies

Volumn 41, Issue 4, 2010, Pages 563-578

  Sudha, M L ^b   Begum, Khyrunnisa ^a   Ramasarma, P R ^b  

^a UNIVERSITY OF MYSORE   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

3 Fatty acid; Flaxseed; Gel electrophoresis; Gel filtration; Muffins; Rheological characteristics

Indexed keywords

FLAXSEED; GEL ELECTROPHORESIS; GEL FILTRATION; MUFFINS; RHEOLOGICAL CHARACTERISTICS;

CALCINATION; ELECTROPHORESIS; FATTY ACIDS; FLAX; GELS; PROTEINS; RHEOLOGY; SODIUM; SODIUM SULFATE; VISCOSITY;

OILSEEDS;

CALCINATION; ELECTROPHORESIS; FATTY ACIDS; FILTRATION; FLAX; GELS; LINSEED OIL; NUTRITION; PROTEINS; RHEOLOGY; SODIUM SULFATE; VISCOSITY;

LINUM USITATISSIMUM;

EID: 77955167877     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00242.x     Document Type: Article

References (21)

1. Approved Methods of the AACC 2000, AACC, 10th, Ed., (Methods 08-01, 30-25, 44-15A, 46-10, 54-10, 54-21, American Association of Cereal Chemists, St. Paul, MN
2. Alpers L, Sawyer-Morse MK. Eating quality of banana nut muffins and oatmeal cookies made with ground flaxseed. 1996, 794-796. Proceedings of the 55th Flax Institute of the United States Fargo, ND University of North Dakota, 96
3. INFORM 1, 944. 1990, ANONYMOUS
4. Official Methods of Analysis of Association of Official Analytical Chemists International. Edn. 17 2000, AOAC, Vol. I & II, Gaithersburg, MD
5. Bronner F, Pansu D. Nutritional aspects of calcium absorption. J. Nutr. 1999, 129:9-12.
6. Chen ZY, Ratnayake WMN, Cunnane SC. Oxidative stability of flaxseed lipids during baking. J. Am. Oil Chem. Soc. 1994, 71:629-632.
7. Chen HH, Xu SY, Wang Z. Study of rheological properties of flaxseed gum. J. Wuxi Univ. Light Ind. 2004, 1:30-35.
8. Cui W, Mazza G. Physicochemical characteristics of flaxseed gum. Food Res. Int. 1996, 29:397-402.
9. Cunnane SC, Ganguli S, Menard C, Liede A, Hamadeh MJ, Chen ZY, Wolver TMS, Jenkins DJ. High alpha-linolenic acid flaxseed in some nutritional properties in human A. Br. J. Nutr. 1993, 69:443-453.
10. Fedeniuk RW, Biliaderis CG. Composition and physico chemical properties of linseed mucilage. J. Agric. Food Chem. 1994, 42:240-247.
11. Felix C. All About Omega-3 Oils 1998, Avery Publishing Group, Garden City Park, NY
12. George SL, Polascik TJ, Albala M, Walther PJ, Moul J, Madden JF, Snyder DC, Hars V, Switzer BR, Vollmer RT. Flaxseed and prostate cancer risk. J. Clin. Oncol. 2007, 25(18S):1510. ASCO Annual Meeting Proceedings Part I
13. Holman RG, Johnson SB, Hatch TF. A case of human linolenic acid deficiency involving neurological abnormalities. Am. J. Clin. Nutr. 1982, 35:617-623.
14. Krause J-P, Schultz M, Dudek S. Effect of extraction conditions on composition, surface activity and rheological properties of protein isolates from flaxseed. J. Sci. Food Agric. 2002, 82:970-976.
15. Laemmli UK. Cleavage of structural proteins during the assembly of the head of bacteriophage. Nature 1970, 227:680.
16. Lee S, Inglett GE, Carriere CJ. Effect of Nutrim oat bran and flaxseed on rheological properties of cakes. Cereal Chem. 2003, 81:637-642.
17. Mahan LK, Escott-Stump S. Macronutrients: Carbohydrates, Proteins, Lipids. Krause's Food, Nutrition, and Diet Therapy 2000, 43. 10th, Ed., p, W.B. Saunders, Philadelphia, PA
18. Muir AD, Wescott ND. Quantitation of the lignan secoisolariciresinol diglucoside in baked goods containing flaxseed or flax meal. J. Agric. Food Chem. 2000, 48:4048-4052.
19. Pohjanheimo TA, Hakala MA, Tahvonen RL, Salminen SJ, Kallio HP. Flaxseed in bread making: Effects onsensory quality, aging and composition of bakery products. J. Food Sci. 2006, 71:343-348.
20. Ratnayake WMN, Behens WA, Fischer PWF, L'abbe MR, Mongeau R, Beare-Rogers JL. Chemical and nutritional studies of flaxseed. J. Nutr. Biochem. 1992, 3:232-240.
21. Steel RGD, Torrie JH. Principles and Procedures of Statistics 1960, McGraw-Hill, New York, NY