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

Journal of Food Science and Technology

Volumn 50, Issue 1, 2013, Pages 129-134

  Rao, Pamidighantam Prabhakara ^a   Rao, Galla Narsing ^a   Mala, Kripanand Sathiya ^a   Balaswamy, Karakala ^a   Satyanarayana, Akula ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Fatty acid composition; Flaxseed; Flaxseed chutney powder; Processing; Sensory quality; Sorption isotherm

Indexed keywords

CHUTNEY POWDER; FATTY ACID COMPOSITION; FLAXSEED; SENSORY QUALITIES; SORPTION ISOTHERMS;

CALCINATION; FOOD STORAGE; OILSEEDS; POWDERS; PROCESSING;

FLAX;

LINUM USITATISSIMUM;

EID: 84870355638     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0235-1     Document Type: Article

References (31)

1. Amerine MA, Pangborn RM, Roessler EB (1965) Principles of sensory evaluation of food. Academic Press, New York
2. Anonymous (2008) Flax nutrition profile. http://www.flaxcouncil.ca/ english/index. Retrieved from CA: 2008-05-08
3. AOAC (1995) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington
4. Balaswamy K, Jyothirmayi T, Rao DG (2004) Studies on preparation of curry leaf (Murraya koenigii L.) chutney powder. Foodserv Res Int 14:175-187
5. Balaswamy K, Satyanarayana A, Rao DG (2005) Studies on preparation and storage characteristics of onion (Allium cepa L)-chilly (Capsicum annum) chutney. Foodserv Res Int 15(3-4):140-146
6. Berrin B, Feral T (2008) Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresource Technol 99(14):6354-6359
7. Del Caro A, Piga A, Pinna I, Fenu M, Agabbio M (2004) Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity and ascorbic acid of prunes. J Agric Food Chem 52:4780-4784
8. Elif Bilek A, Turhan S (2009) Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Sci 82:472-477
9. Elina L, Vijay G (2009) Incorporation of ground flaxseed into bakery products and its effect on sensory and nutritional characteristics - a pilot study. J Foodserv 20:52-59
10. Jyothirmayi T, Narsing Rao G, Rao DG (2006) Studies on instant raw tamarind chutney powder. J Foodserv 17:119-123
11. Landrock AA, Procter BE (1951) A new graphical interpretation method for obtaining humidity equilibria data, with special reference to its role in food packaging studies. Food Technol 5:332-337
12. Malcolmson LJ, Przybylsky R, Daun JK (2000) Storage stability of milled flaxseed. J Am Oil Chem Soc 77:235-238 (Pubitemid 30582948)
13. Mente O (2008) Effect of the use of ground flaxseed on quality and chemical composition of bread. Food Sci Technol Int 14(4):299-306
14. Muir AD (2010) Flax lignans: new opportunities for functional foods. Food Sci Technol Bull Funct Foods 6:61-79
15. Narsing Rao G, Prabhakara Rao PG, Jyothirmayi T, Rao DG (2008) Chemical composition, standardisation and storage studies on raw mango chutney powder. J Food Sci Technol 45(5):436-438
16. Oomah BD, Mazza G (1993) Flaxseed proteins-a review. Food Chem 48:109-114 (Pubitemid 23236821)
17. Oomah BD, Sitter L (2009) Characteristics of flaxseed hull oil. Food Chem 114(2):623-628
18. Orville AL, Ager AL Jr, Morris VC, May RG (1991) Protective effect of ground flaxseed or ethyl linolenate in a vitamin E-deficient diet against murine malaria. Nutr Res 11:941-948
19. Prabhakara Rao PG, Narsing Rao G, Satyanarayana A, Rao DG (2005) Studies on chutney powders based on tamarind (Tamarindus indica L) leaves. Foodserv Res Int 15(1):13-24
20. Prasad K, Mantha SV, Muir AD, Westcott ND (1998) Reduction of hypercholesterolemic atherosclerosis by CDC-flaxseed with very low α-linolenic acid. Atherosclerosis 136:367-375 (Pubitemid 28133426)
21. Ranganna S (1986) Hand book of analysis and quality control for fruits and vegetable products, 2nd edn. Tata McGraw-Hill Publishing Company limited, New Delhi
22. Rendon-Villalobos JR, Bello-Pérez LA, Agama-Acevedo E, Islas-Hernández JJ, Osorio-Díaz P, Tovar J (2009) Composition and characteristics of oil extracted from flaxseed-added corn tortilla. Food Chem 117:83-87
23. Sadasivam S, Manickam A (1997) Biochemical methods, 2nd edn. New Age International publishers, New Delhi, pp 193-194
24. Satyanarayana A, Giridhar N, Balaswamy K, Shivaswamy R, Rao DG (2001) Studies on development of instant chutneys from Pudina (Mint, Mentha spicata) and Gongura (Hibiscus sp) J Food Sci Technol 38(5): 512-514 (Pubitemid 33013100)
25. Shakir KAF, Madhusudhan B (2007) Effects of flaxseed (Linum usitatissimum) chutney on gamma-glutamyl Transpeptidase and micronuclei profile in azoxymethane treated rats. Indian J Clinical Biochem 22(2):129-131 (Pubitemid 350224143)
26. Shifferaw TD, Wolde YG (2000) High energy snack food product and process of manufacture. Patent No. US6139884
27. Strandas C, Kamal-Eldin A, Andersson R, Aman P (2008) Phenolic glucosides in bread containing flaxseed. Food Chem 110:997-999
28. Susheelamma NS (1989) Functional role of linseed (Linum usitatissimum L.) polysaccharide in steamed pudding (idly). J Food Sci Technol 26(1):16-20
29. Terhi AP, Mari AH, Raija LT, Seppo JS, Heikki PK (2006) Flaxseed in bread making: effects of sensory quality, ageing and composition of bakery products. J Food Sci 71:S343-S348 (Pubitemid 43927024)
30. Well P (2003) Food for human nutrition. Patent No.FR2830416A1
31. Zhang G, Ji B, Li B, Tian F, Chen G, Ji F, Zhang H, Yang Z, Zhao L (2008) Effects of processing and storage condition on phenolic concentration and antioxidant activities of apple and apple juices. J Food Sci Technol 45:339-343 (Pubitemid 352007777)