Effect of flaxseed processing on engineering properties and fatty acids profiles of pasta

Food and Bioproducts Processing

Volumn 91, Issue 3, 2013, Pages 183-191

  Villeneuve, Sébastien ^a   Des Marchais, Louis Philippe ^a   Gauvreau, Vanessa ^a   Mercier, Samuel ^a   Do, Chi Bao ^a   Arcand, Yves ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Conditioning; Cooking; Engineering properties; Flaxseed pasta; Free fatty acids; In vitro digestion; Milling

Indexed keywords

AVERAGE PARTICLE SIZE; ENGINEERING PROPERTIES; FATTY ACIDS PROFILES; FLAXSEED PASTA; FREE FATTY ACID; IN-VITRO DIGESTIONS; PROCESSING CONDITION; TECHNICAL DIFFICULTIES;

COOKING; DRYING; EXTRUSION; FLAX; MILLING (MACHINING); NATURAL GAS CONDITIONING; OILS AND FATS;

OILSEEDS;

SEMOLINA;

EID: 84878877087     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2012.09.002     Document Type: Article

References (33)

1. N. Aravind, M.J. Sissons, C.M. Fellows, J. Blazek, and E.P. Gilbert Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti Food Chem. 132 2 2012 993 1002
2. J.A. Austria, M.N. Richard, M.N. Chahine, A.L. Edel, L.J. Malcolmson, C.M.C. Dupasquier, and G.N. Pierce Bioavailability of alpha-linolenic acid in subjects after ingestion of three different forms of flaxseed J. Am. Coll. Nutr. 27 2 2008 214 221
3. Y. Coşkuner, and E. Karababa Some physical properties of flaxseed (Linum usitatissimum L.) J. Food Eng. 78 3 2007 1067 1073
4. I. De Noni, and M.A. Pagani Cooking properties and heat damage of dried pasta as influenced by raw material characteristics and processing conditions Crit. Rev. Food Sci. Nutr. 50 2010 465 472
5. A.H.A. Eissa Physical and aerodynamic properties of flaxseeds for proper separation by using airstream J. Food Process Eng. 34 4 2011 983 1012
6. K. Fang, and K. Khan Pasta containing regrinds: effect of high temperature drying on product quality Cereal Chem. 73 3 1996 317 322
7. P. Feillet, J.-C. Autran, and C. Icard-Vernière Pasta brownness: an assessment J. Cereal Sci. 32 3 2000 215 233
8. J. Folch, M. Lees, and G.H. Sloane-Stanley A simple method for the isolation and purification of total lipides from animal tissues J. Biol. Chem. 226 1957 497 509
9. C. Hall III, M.C. Tulbek, and Y. Xu Flaxseed Adv. Food Nutr. Res. 51 2006 1 97
10. C.A. Hall III, F.A. Manthey, R.E. Lee, and M. Niehaus Stability of α-linolenic acid and secoisolariciresinol diglucoside in flaxseed-fortified macaroni J. Food Sci. 70 8 2005 C483 C489
11. E.H.-J. Kim, J.R. Petrie, L. Motoi, M.P. Morgenstern, K.H. Sutton, S. Mishra, and L.D. Simmons Effect of structural and physicochemical characteristics of the protein matrix in pasta on in vitro starch digestibility Food Biophys. 3 2 2008 229 234
12. R.E. Lee, F.A. Manthey, and C.A. Hall III Content and stability of hexane extractable lipid at various steps of producing macaroni containing ground flaxseed J. Food Process. Preservation 28 2 2004 133 144
13. M. Lucisano, M.A. Pagani, M. Mariotti, and D.P. Locatelli Influence of die material on pasta characteristics Food Res. Int. 41 6 2008 646 652
14. I. Mainville, Y. Arcand, and E.R. Farnworth A dynamic model that simulates the human upper gastrointestinal tract for the study of probiotics Int. J. Food Microbiol. 99 3 2005 287 296
15. F.A. Manthey, R.E. Lee, and C.A. Hall III Processing and cooking effects on lipid content and stability of α-linolenic acid in spaghetti containing ground flaxseed J. Agric. Food Chem. 50 6 2002 1668 1671
16. F.A. Manthey, and A.L. Schorno Physical and cooking quality of spaghetti made from whole wheat durum Cereal Chem. 79 4 2002 504 510
17. F.A. Manthey, S. Sinha, C.E. Wolf-Hall, and C.A. Hall III Effect of flaxseed flour and packaging on shelf life of refrigerated pasta J. Food Process. Preservation 32 1 2008 75 87
18. S. Mercier, S. Villeneuve, M. Mondor, and L.-P. Des Marchais Evolution of porosity, shrinkage and density of pasta fortified with pea protein concentrate during drying LWT-Food Sci. Technol. 44 4 2011 883 890
19. S. Mercier, L.-P. Des Marchais, S. Villeneuve, and M. Foisy Effect of die material on engineering properties of dried pasta Proc. Food Sci. 1 2011 557 562
20. J. Parada, and J.M. Aguilera Food microstructure affects the bioavailability of several nutrients J. Food Sci. 72 2 2007 R21 R32
21. A. Patenaude, D. Rodriguez-Leyva, A.L. Edel, E. Dibrov, C.M.C. Dupasquier, J.A. Austria, M.N. Richard, M.N. Chahine, L.J. Malcolmson, and G.N. Pierce Bioavailability of α-linolenic acid from flaxseed diets as a function of the age of the subject Eur. J. Clin. Nutr. 63 9 2009 1123 1129
22. M. Petitot, C. Brossard, C. Barron, C. Larré, M.-H. Morel, and V. Micard Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates Food Chem. 116 2 2009 401 412
23. S. Sinha, and F.A. Manthey Semolina and hydration level during extrusion affect quality of fresh pasta containing flaxseed flour J. Food Process. Preservation 32 4 2008 546 559
24. A. Tabatabaeefar Moisture-dependent physical properties of wheat Int. Agrophys. 17 4 2003 207 211
25. P. Theuma, and V.A. Fonseca Inflammation, insulin resistance, and atherosclerosis Metab. Syndrome Relat. Disorders 2 2 2004 105 113
26. T.A. Tompkins, I. Mainville, and Y. Arcand The impact of meals on a probiotic during transit through a model of the human upper gastro-intestinal tract Beneficial Microbes 4 2 2011 295 303
27. H. Tilg, A.R. Moschen, A. Kaser, A. Pines, and I. Dotan Gut, inflammation and osteoporosis: basic and clinical concepts Gut 57 5 2008 684 694
28. S. Villeneuve, and P. Gélinas Drying kinetics of whole durum wheat pasta according to temperature and relative humidity LWT-Food Sci. Technol. 40 3 2007 465 471
29. K.M. Waananen, and M.R. Okos Effect of porosity on moisture diffusion during drying of pasta J. Food Engine 28 1996 121 137
30. S.R. Yalla, and F.A. Manthey Effect of semolina and absorption level on extrusion of spaghetti containing non-traditional ingredients J. Sci. Food Agric. 86 5 2006 841 848
31. Y.H. Zhao, F.A. Manthey, S.K.C. Chang, H.-J. Hou, and S.H. Yuan Quality characteristics of spaghetti as affected by green and yellow pea, lentil, and chickpea flours J. Food Sci. 70 6 2005 S371 S376
32. Y.-L. Zheng, D.P. Wiesenborn, K. Tostenson, and N. Kangas Screw pressing of whole and dehulled flaxseed for organic oil J. Am. Oil Chem. Soc. 80 10 2003 1039 1045
33. C. Zweifel, S. Handschin, F. Escher, and B. Conde-Petit Influence of high-temperature drying on structural and textural properties of durum wheat pasta Cereal Chem. 80 2003 159 167