Author(s):

Priyanka Kajla, Shobhit and Alka Sharma

Abstract: Flaxseeds are well known source of alpha-linolenic acid, an essential fatty acid. Owing to the presence of this fatty acid makes the flaxseed highly susceptible to oxidation resulting in decreased shelf stability. In the present investigation flaxseeds were subjected to different processing treatments and packed. Processed flaxseeds were ground and stored at two different temperatures (refrigerated temperature and elevated temperature) in low density polythene zip lock pouches. These powders were assessed for peroxide value and free fatty acid values. It was found that samples stored at refrigerated temperature showed maximum shelf-stability for about 120 days in terms of lower peroxide and free fatty acid values.

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