Composition and characteristics of oil extracted from flaxseed-added corn tortilla
Rendón-Villalobos, JR ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith ; Islas-Hernández, JJ ; Osorio-Diaz, Perla and Tovar, Juscelino LU
(2009)
In Food Chemistry
117(1).
p.83-87
- Abstract
- Flaxseed has recently gained attention as a functional food, and the effect of adding flaxseed (10%, 15%, and 20%) to tortillas was evaluated. The physicochemical characteristics and the free fatty-acid (FFA) content of the oil extracted from flaxseed-added corn tortilla were determined. The results showed that the lipid (4.27%) and protein content (9.10%) of the control sample was statistically lower (p ⩽ 0.01) than the tortillas added with flaxseed. In general, the total amylose content did not change with the flaxseed-added content; however, the amylose apparently decreased with the amount of flaxseed, indicating the presence of starch–lipid complexes. The saponification value was 95.37 (mg KOH/g oil) in the tortilla added with 10%... (More)
- Flaxseed has recently gained attention as a functional food, and the effect of adding flaxseed (10%, 15%, and 20%) to tortillas was evaluated. The physicochemical characteristics and the free fatty-acid (FFA) content of the oil extracted from flaxseed-added corn tortilla were determined. The results showed that the lipid (4.27%) and protein content (9.10%) of the control sample was statistically lower (p ⩽ 0.01) than the tortillas added with flaxseed. In general, the total amylose content did not change with the flaxseed-added content; however, the amylose apparently decreased with the amount of flaxseed, indicating the presence of starch–lipid complexes. The saponification value was 95.37 (mg KOH/g oil) in the tortilla added with 10% flaxseed and increased to 100 (mg KOH/g oil) for the 20% flaxseed treatment. The peroxide value was observed to increase (p < 0.05) when the flaxseed flour was added at 10%, 15%, and 20%. In this study, the tortillas exhibited a high amount of total unsaturated fatty acids, 26.32–30.08% (oleic acid). Thus, the flaxseed-added corn tortilla could represent a valuable staple in improving the nutritional value of the original food product. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/22a36b90-e880-47b4-9cf1-a8f009dca744
- author
- Rendón-Villalobos, JR
; Bello-Pérez, Luis A.
; Agama-Acevedo, Edith
; Islas-Hernández, JJ
; Osorio-Diaz, Perla
and Tovar, Juscelino
LU
- publishing date
- 2009
- type
- Contribution to journal
- publication status
- published
- in
- Food Chemistry
- volume
- 117
- issue
- 1
- pages
- 5 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:67349150692
- ISSN
- 1873-7072
- DOI
- 10.1016/j.foodchem.2009.03.080
- language
- English
- LU publication?
- no
- id
- 22a36b90-e880-47b4-9cf1-a8f009dca744
- date added to LUP
- 2018-04-03 13:19:31
- date last changed
- 2024-04-15 04:40:57
@article{22a36b90-e880-47b4-9cf1-a8f009dca744,
abstract = {{Flaxseed has recently gained attention as a functional food, and the effect of adding flaxseed (10%, 15%, and 20%) to tortillas was evaluated. The physicochemical characteristics and the free fatty-acid (FFA) content of the oil extracted from flaxseed-added corn tortilla were determined. The results showed that the lipid (4.27%) and protein content (9.10%) of the control sample was statistically lower (p ⩽ 0.01) than the tortillas added with flaxseed. In general, the total amylose content did not change with the flaxseed-added content; however, the amylose apparently decreased with the amount of flaxseed, indicating the presence of starch–lipid complexes. The saponification value was 95.37 (mg KOH/g oil) in the tortilla added with 10% flaxseed and increased to 100 (mg KOH/g oil) for the 20% flaxseed treatment. The peroxide value was observed to increase (p < 0.05) when the flaxseed flour was added at 10%, 15%, and 20%. In this study, the tortillas exhibited a high amount of total unsaturated fatty acids, 26.32–30.08% (oleic acid). Thus, the flaxseed-added corn tortilla could represent a valuable staple in improving the nutritional value of the original food product.}},
author = {{Rendón-Villalobos, JR and Bello-Pérez, Luis A. and Agama-Acevedo, Edith and Islas-Hernández, JJ and Osorio-Diaz, Perla and Tovar, Juscelino}},
issn = {{1873-7072}},
language = {{eng}},
number = {{1}},
pages = {{83--87}},
publisher = {{Elsevier}},
series = {{Food Chemistry}},
title = {{Composition and characteristics of oil extracted from flaxseed-added corn tortilla}},
url = {{http://dx.doi.org/10.1016/j.foodchem.2009.03.080}},
doi = {{10.1016/j.foodchem.2009.03.080}},
volume = {{117}},
year = {{2009}},
}