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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 9, Issue 1 (2020)

Studies on physico-chemical and functional properties of flaxseed flour

Author(s):

Shaikh RP, Gadhe KS and Syed SJ

Abstract:
The present work was proposed to study the physico-chemical and nutritional properties of flaxseed flour were investigated. Flaxseed is an oil seed used for the preparation of various nutritious food product as it is the rich source of alpha-linolinic acid which is essential amino acid. Result obtained were indicated that color of the flaxseed was brown in color, length, width, and thickness were, 5.20mm, 2.80mm and 0.80mm. Further chemical composition was reported and results showed that the moisture content 5.6 percent, fat content 35.2 percent, protein content 20.16 percent, ash content 2.6 percent, fiber content 6.3 percent and carbohydrate content 25 percent. Roasted and non-roasted flaxseed flours (Linum Usitatissimum) were evaluated for their proximate composition, mineral profile and functional properties. Significant increase in the crude protein, crude fiber, ash and mineral contents in the both roasted and non-roasted was observed. Roasted flour was observed to have highest value of water absorption capacity, bulk density such as (0.83g/cm3), and (1.80g/g) as compared to non-roasted flour. Mineral profile and proximate composition of the roasted flaxseed flours showed that this can be added in the many types of food applications, while roasting effectively reduces the antinutritional factor of the flaxseed. Finally, it can be concluded from the obtained results that flaxseed was high in nutrients that makes it potential source for value addition in food commercialization.

Pages: 2309-2312  |  1031 Views  496 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Shaikh RP, Gadhe KS and Syed SJ. Studies on physico-chemical and functional properties of flaxseed flour. J Pharmacogn Phytochem 2020;9(1):2309-2312.

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