The effect of roasting process on fatty acıd compositıon and phenolic content of whole flaxseed, flaxseed flour and flaxseed meal flour
Künye
Kanmaz, E. Ö. The effect of roasting process on fatty acıd compositıon and phenolic content of whole flaxseed, flaxseed flour and flaxseed meal flour. Gıda, 42(4), 382-391.Özet
In this study, the change in fatty acid composition, secoisolariciresinol diglucoside (SDG) lignan, phenolic
and flavonoid contents of whole flaxseed, flaxseed flour and flaxseed meal flour were investigated
during the roasting process at 180°C for 5, 10 and 15 min. The level of α-linolenic acid in flaxseed flour
and flaxseed meal flour significantly (P <0.05) decreased 1.1 times (from 58.10 to 55.48%) and 1.4 times
(from 56.13 to 40.17%) after the roasting process at 180°C for 15 min, respectively. Whole flaxseed had
the highest SDG lignan content after the roasting process at 180°C for 5, 10 and 15 min. Besides, free
flavonoid and free phenolic content of whole flaxseed significantly (P <0.05) increased 4.5 and 2.4
times after the roasting process at 180°C for 5 min, respectively. Bu çalışmada, tane keten tohumu, keten tohumu unu ve keten tohumu küspesi ununun ya¤ asidi kompozisyonu ile SDG lignan, fenolik ve flavonoit içeriğinin 180°C sıcaklıkta 5, 10 ve 15 dakika kavurma işlemleri sırasındaki değişimi araştırılmıştır. Keten tohumu ununun ve keten tohumu küspesi ununun α-linolenik asit düzeyleri 180°C’de 15 dakika kavurma işleminden sonra istatistiksel (P<0.05) açıdan önemli düzeyde sırası ile 4.5 and 2.4 kat artmıştır.