Abstract
Flaxseed oil cake from a South African factory was screened for proximate
composition, mineral content, fatty acid profile and storage stability. The
oil cake was included at 10 and 15% levels (w/w) in brown bread and
evaluated using a 96-member consumer panel. The oil cake contained between
38.0 and 47.3% protein, 12.8 and 26.1% crude fat and 3.7 and 5.1% ash. The
total carbohydrates were mostly dietary fiber. Calcium, magnesium, phosphorus
and potassium were in the range of 3.3 to 3.8, 4.8 to 5.9, 6.4 to 8.2 and 9.0
to 10.1 (mg/g), respectively. The oil from the flaxseed oil cake contained 58.5
to 59.7% of C18 omega-3 fatty acids. Peroxide levels of the flaxseed oil cake
were below the threshold limits after 6 months storage. Thiobarbituric acid
threshold values were exceeded after 5 months aerobic storage at 20C. Bread
samples with inclusion levels of 10 and 15% flaxseed oil cake were acceptable
to the consumer sensory panel.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:tut/oai:encore.tut.ac.za:d1001249 |
| Date | January 2010 |
| Creators | Ogunronbi, O, Jooste, PJ, Abu, JO, van der Merwe, B |
| Publisher | Journal of Food Processing and Preservation |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Text |
| Format | |
| Rights | © 2010 Wiley Periodicals, Inc. |
Page generated in 0.002 seconds