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| Content Provider | Springer Nature Link |
|---|---|
| Author | Rajiv, Jyotsna Indrani, Dasappa Prabhasankar, Pichan Rao, G. Venkateswara |
| Copyright Year | 2011 |
| Abstract | Flaxseed is a versatile functional ingredient owing to its unique nutrient profile. Studies on the effect of substitution of roasted and ground flaxseed (RGF) at 5, 10, 15 and 20% level on the wheat flour dough properties showed that amylograph peak viscosity, farinograph dough stability, extensograph resistance to extension and extensibility values decreased with the increase in the substitution of RGF from 0–20%. The cookie baking test showed a marginal decrease in spread ratio but beyond substitution of 15% RGF the texture and flavour of the cookies was adversely affected. The data on storage characteristics of control and cookies with 15% RGF showed no significant change with respect to acidity of extracted fat and peroxide values due to storage of cookies upto 90 days in metallised polyester pouches at ambient conditions. The gas chromatographic analysis of fatty acid profile indicated that the control cookies contained negligible linolenic acid and the flaxseed cookies contained 4.75 to 5.31% of linolenic acid which showed a marginal decrease over storage. Hence flaxseed could be used as a source of omega–3–fatty acid. |
| Starting Page | 587 |
| Ending Page | 593 |
| Page Count | 7 |
| File Format | |
| ISSN | 00221155 |
| Journal | Journal of Food Science and Technology |
| Volume Number | 49 |
| Issue Number | 5 |
| e-ISSN | 09758402 |
| Language | English |
| Publisher | Springer-Verlag |
| Publisher Date | 2011-02-06 |
| Publisher Place | India |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Cookies Fatty acids Flaxseed Gas chromatography Rheology Storage Nutrition Food Science Chemistry/Food Science |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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