CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
Nutritional characterization and oxidative stability of alpha- Linolenic acid in bread containing roasted ground flaxseed
MARPALLE, P.; SONAWANE, S.K.; LEBLANC, J.G.; ARYA, S.S.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
ELSEVIER SCIENCE BV
Lugar: Amsterdam; Año: 2015 vol. 61 p. 510 - 510
Flaxseed (Linum usitatissimum) contain three main bioactive components namely alpha-linolenic acid, dietary fibers and lignan. These are responsible for numerous reports suggesting positive health benefits from flaxseed. Hence different amounts of ground roasted flaxseed flour was incorporated into bread and soluble and insoluble fibers, in-vitro protein digestibility, in-vitro glycemic index (GI), in vitro antioxidant activity and alfa-linolenic acid (ALA) content were evaluated. Protein digestibility of flaxseed enriched bread was significantly lower than the control (70.9 versus 78.5 g/100g). In-vitro GI was significantly lower (51.3 compared to 94.6 g/100g in the control bread) and ALA content of optimized bread (containing 10g of flaxseed per 100g), as determined using GC-MS, was about 1.51g/100 g of bread whereas omega-6 (linoleic acid) content was about 0.15 g/100 g of bread. During 5 days storage period, peroxide value, anisidine value and free fatty acids were increased in flaxseed supplemented bread samples that were stored at 30°C and at 4°C.