Functional properties and chemical composition of fractionated brown and yellow linseed meal (Linum usitatissimum L.)

Mueller, K.; Eisner, Peter; Yoshie-Stark, Yumiko; Nakada, Reiko; Kirchhoff, Eva

doi:10.1016/j.jfoodeng.2010.01.028

Cited by 92 publications

(81 citation statements)

References 29 publications

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“…The studied OSCs were rich in nutrients, as reported in other scientific papers (vanhanen & savage, 2006;Mueller et al, 2010). In contrast with the LC and WnC, the SC with hull did not look suitable for human consumption taking into consideration its appearance (deep grey colour) and hull contained.…”

Section: Macronutrient Composition Of Oscssupporting

confidence: 54%

“…Considering that OSCs are essentially low-processed and are rich in complex compounds (Perédi & Balogh, 2005;Mueller et al, 2010), they are riskier materials, hence promoting the growth of contaminant microbiota and the transmission of microbiological and chemical impurities into compounds of foodstuffs through the food chain (MarquardT, 1996), as reported for aflatoxins in nuts (zinedine & Manes, 2009;leong et al, 2010), for Enterobacteriaceae (MyinT et al, 2007), for Salmonella (Juven et al, 2004), and for fungi (PiTT et al, 1993). Heat treatment applied during conditioning, pelleting, or extrusion of oil seeds, has been shown to be an effective way for reducing pathogens and toxin levels (davies & Wray, 1997).…”

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confidence: 99%

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Short-term storability of oil seed and walnut cake — microbiological aspect

Tarek-Tilistyák¹,

Juhász-Román²,

Jekő³

et al. 2014

Acta Alimentaria

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We evaluated the microbiological safety, the short-term storability, and the macronutrients of oil seed cake (OSC) obtained from walnut (WnC), linseed (LC), and sunflower seed with hull (SC). The OSCs had 3.6-5.8% moisture content, 0.50-0.60 water activity (a w ), 29.9-39.4% protein, 15.5-23.6% fat, and 36.6-48.0% dietary fibre content. The grinded OSCs could be stored in opaque plastic bags for 4 months at temperatures of 4 °C, 14 °C, and 25 °C. Total colony count of mesophilic microorganisms depending on oxygen demand and spore-forming ability, and faecal indicator microorganisms were determined during a 4-month storage term at 4 °C, 14 °C, and 25 °C using traditional culturing methods. The OSCs were free from sulphite-reducing Clostridia and coliforms, including Escherichia coli. Data were analyzed statistically by multifactor analysis of variance. Ascending order of the average contamination of the three products (log 10 CFU g -1 ) was aerobic sporogenic bacteria (2.39), fungal count (2.51), total aerobic microbe count (3.00), anerobic sporogenic bacteria (3.75), and total anaerobic microbe count (4.23). As for the average microbial count, WnC was the least (2.73 log 10 CFU g -1) and LC was the highest (3.53 log 10 CFU g -1 ) contaminated material. Regarding the variation of microbial contamination during storage, temperature was indifferent (P=0.191), while storage time (P=0.0033) and the product type were influential (P=0.000).

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Section: Macronutrient Composition Of Oscssupporting

confidence: 54%

mentioning

confidence: 99%

Short-term storability of oil seed and walnut cake — microbiological aspect

Tarek-Tilistyák¹,

Juhász-Román²,

Jekő³

et al. 2014

Acta Alimentaria

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“…Flaxseed oil-cake contained over 150 g/kg fat (Table 1), which is slightly lower than value obtained by Ogunronbi et al (2011) and slightly higher than one reported by Mueller et al (2010). Fatty acids profile was consistent with data presented by Ogunronbi et al (2011) and Gambuś et al (2003), with the exception of oleic acid.…”

Section: Resultssupporting

confidence: 87%

“…Adequate amount of sample (equivalent to 15 mg N) was suspended in 15 mL 0.1 M HCl containing 1.5 mg of pepsin (from porcine gastric mucosa, 4,220 U/mg protein), followed by gentle shaking for 3 h at 37℃. Then, food components or therapeutic products (Omoni and Aluko, 2006;Marambe et al, 2008;Mueller et al, 2010;Udenigwe and Aluko, 2012;Udenigwe et al, 2012). In the study of Ogunronbi et al (2011), the oil-cake from dark brown flaxseeds was successfully applied as a flour replacement in bread (10 − 15% inclusion).…”

Section: Introductionmentioning

confidence: 99%

Effect of Flaxseed Oil-Cake Addition on the Nutritional Value of Grass Pea Tempeh

Stodolak

Starzyńska-Janiszewska

Mickowska

2013

FSTR

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Cold-pressed flaxseed oil-cake is rich in nutrients and bioactive compounds. The aim of the study was to examine to what extent the inclusion of this by-product as a fermentation co-substrate can influence the nutritional value of tempeh obtained from grass pea seeds.Flaxseed oil-cake introduction to grass pea seeds (5 − 35% w/w) resulted both in increasing fat content in tempeh products, from 50 to 190%, and in changing the fatty acids profile. n-3 Linolenic acid share in total fatty acids was from 3.6 to over 10 times higher in tempeh with oil-cake addition, dependently on the dose. Furthermore, these products had more advantageous n-6/ n-3 fatty acids ratio (2.5/1 to 0.5/1) than grass pea tempeh (11/1). Grass pea tempeh contained about 300 g/kg protein, of which almost 70% was available in vitro. The introduction of oil-cake to fermentation substrate neither decreased the protein level in tempeh, nor lowered its in vitro availability. Protein of products enriched in oil-cake had lower Lys content by 6 − 12% but higher sulphur amino acids level by 10 − 46% than that of grass pea tempeh.

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“…Mueller et al (2010) reported that the water binding capacity of insoluble linseed fibre from golden and brown seeds was comparable. This observation was confirmed for GF and BF in the amylograph test, because linseed fibre increased the high initial value of 960 BU of the WF control over the technical limit of the amylograph (1000 BU -data not shown).…”

Section: Resultsmentioning

confidence: 98%

Rheological Characteristics of Composite Flour with Linseed Fibre - Relationship to Bread Quality

Hrušková¹,

Švec²

2017

Czech J. Food Sci.

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Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fermented dough. The differences recorded between fibre from golden and brown flax seeds (GF and BF, respectively) were not significant; BF caused a stronger increase in non-fermented dough elasticity. The addition of both variants reduced fermentation times and partially decreased dough volumes during the three phases of the fermentation process. The results of the baking test corresponded with the altered rheological parameters of dough. Based on principal component and cluster analyses, representative features for each rheological test were identified: amylograph maximum (amylograph test), the pasting temperature (RVA test), dough softening degree (farinograph test), extensigraph ratio (extensigraph test) were selected as the representative features. For the evaluation of fermented dough behaviour, wheat flour-linseed fibre composites could be differentiated according to fermentation time (fermentograph test) and dough volume (OTG test). Statistics also confirmed the appropriateness of the crumb firmness parameter for a detailed specification of bread quality.

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Functional properties and chemical composition of fractionated brown and yellow linseed meal (Linum usitatissimum L.)

Cited by 92 publications

References 29 publications

Short-term storability of oil seed and walnut cake — microbiological aspect

Short-term storability of oil seed and walnut cake — microbiological aspect

Effect of Flaxseed Oil-Cake Addition on the Nutritional Value of Grass Pea Tempeh

Rheological Characteristics of Composite Flour with Linseed Fibre - Relationship to Bread Quality

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