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ROASTED FLAXSEED
Great Plains Roasting Company
(GPRC) is proud to offer roasted flaxseed to consumers. Our research
indicated omega-III fatty acids and lignans are stable in roasting
process. We offer roasted flaxseed is an excellent tool for the
functional food industry, which can be utilized as a whole snack or
fortified in products such as bread, salad, energy bar or yogurt.
Our research team is willing to work with our customers and glad to
help on utilization of roasted flaxseed. |
Who Does Our Flax
Roasting?
We
are pleased with the service and professionalism that Great Plains
Roasting offers and look forward to a long term relationship.
Great Plains Roasting Company (GPRC) is
a Fargo, North Dakota based commodity roasting company. The unique
feature of this company is to focus on the roasting of flaxseed
& lentils GPRC estimates future growth
of roasting will be specialty crops
(flax,
buckwheat, legumes, etc.)
Evaluation of physical and chemical
properties of roasted flaxseed
Flaxseed use in foods has increased
during the last decade due to the presence of functional compounds such
as alpha-linolenic acid, lignans and fiber. Due to the high level of
polyunsaturated fatty acids, flaxseed is susceptible to lipid oxidation.
Thus enhancing stability of the oil is important for prolonging
shelf-life. Roasting has been applied to oilseeds to improve aroma,
flavor, and shelf life stability.
The objectives of this study were to
determine the physical and chemical properties of roasted flaxseed in
relation to lipid oxidation.
Omega flaxseed was roasted at 140, 160
and 180C in an air impingement oven (4, 8, 16 and 24 min.). Total lipid
extraction (dry basis), peroxide value and free fatty acid content were
determined in the roasted flaxseed. Fatty acid composition (palmitic,
stearic, oleic, linoleic and linolenic acids) was analyzed by gas
chromatography and color quality was determined by Minolta colorimeter.
Flaxseed brightness (L value) (r=-0.52,
P<0.01) and yellowness (b value) (r=-0.49, P<0.01) were significantly
correlated with free fatty acid content. Roasting significantly (P<0.05)
decreased the peroxide value. All roasted flaxseed samples (excluding
180C, 24 min.) were significantly (P<0.05) lower than control in terms
of free fatty acid. Total lipid extraction increased with temperature.
At 160 and 180C, roasted flaxseed had the highest oil yield. Generally,
fatty acid profile of flaxseed showed low variation. Linolenic acid
decreased when subjected to high temperatures and long processing times,
however roasted flaxseed was higher in linoleic acid than control at
each processing temperature.
Processing for 4 and 8 minutes at 140 and
160C showed superior quality flaxseed. Considering the reduction in
peroxide value and free fatty acid content, roasting might potentially
be used as a means of extending shelf life.
Session 14B, Food Chemistry: Physicochemical properties
8:30 AM - 12:00 PM, Sunday AM
2003 IFT Annual Meeting - Chicago,
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