Potential Health Benefits of Bread Supplemented with Defatted Flaxseeds under Dietary Regimen in Normal and Type 2 Diabetic Subjects.

Mohamed, Doha A.; Al‐Okbi, Sahar Y.; El-Hariri, D. M.; Mousa, Ismael I.

doi:10.2478/v10222-011-0049-x

Cited by 16 publications

(7 citation statements)

References 33 publications

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“…Protein isolates obtained from fl axseed oil cake have functional value (3) and prohealth and therapeutic properties (4). Flaxseed oil cake has also been used as a component of a food product obtained through solid-state fermentation (SSF) (5), as well as a valuable component of dough in baking bread (6,7).…”

Section: Introductionmentioning

confidence: 99%

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

Duliński

Stodolak

Byczyński

et al. 2017

Food Technol. Biotechnol.

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SummaryFlaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 and ATCC 64063), and the phytate (InsP 6 ) content, myo-inositol phosphate profi le and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass frac tion of 13.9 mg/g. A 96-hour fermentation of fl axseed oil cake by R. oligo sporus DSM 1964 and R. oligosporus ATCC 64063 decreased the InsP 6 content by 48 and 33 %, respectively. The strains had diff erent phytate-degrading activities: fermentation of fl axseed oil cake with R. oligosporus DSM 1964 was more advantageous, yielding InsP 3-5 as a predominating myo-inositol compound, while fermentation with R. oligosporus ATCC 64603 produced predominantly InsP 5-6 . Solid-state fermentation of fl axseed o il cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2-4 %.

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Section: Introductionmentioning

confidence: 99%

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

Duliński

Stodolak

Byczyński

et al. 2017

Food Technol. Biotechnol.

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“…It may constitute the source of protein isolates contributing to the functional value (Mueller et al 2010) as well as pro-health/therapeutic properties (Udenigwe et al 2009). Flaxseed oil cake was also used as a food component (Ogunronbi et al 2011;Stodolak et al 2013) and a functional bread additive, helpful in preventing diabetes complication (Mohamed et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Solid-State Fermented Flaxseed Oil Cake of Improved Antioxidant Capacity as Potential Food Additive

Stodolak

Starzyńska-Janiszewska

Wywrocka-Gurgul

et al. 2016

Journal of Food Processing and Preservation

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The influence of fermentation with Rhizopus oligosporus tempe mold (DSM 1964 or ATCC 64063 strain) on the antioxidant potential of flaxseed oil cake was studied. Solid-state fermentation (SSF) process resulted in the slight increase in proteins and the significant loss of lipids. Even 48 h, the shortest fermentation period, caused the significant increase in phenolic content (13-85%), radical scavenging activity (about twofold higher against DPPH • ) and reducing power (by 20-30%). Prolongation of the fermentation by 24 or 48 h resulted in further enhancement of antioxidant capacity. The addition of fermented product (ATCC 64063, 96 h) to yoghurt caused twofold increase in its protein content. The amounts of proteins and antiradical compounds released after the in vitro digestion were higher, as compared with yoghurt alone (by 20 and 40%, respectively). These results allow to consider the fermented flaxseed oil cake as a valuable food additive. PRACTICAL APPLICATIONSSolid-state fermentation tempe type is the traditional method of raw materials processing in order to improve the nutritional and organoleptic properties of food, which is often accompanied by their enrichment in the nonenzymatic antioxidants. Flaxseed oil cake fermentation with tempe mold Rhizopus oligosporus resulted in obtaining products of enhanced soluble phenolic content, radical scavenging activity and reducing power. Thus, SSF can be an alternative method of the processing of the industrial waste product, namely, flaxseed oil cake, in order to apply it as the potential functional food additive of high antioxidant capacity.

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“…It is the properties of these components of flax seeds and products of their processing which determine the growing popularity of their inclusion in the ingredients of food products and the activity of researching them as raw materials with dietary properties. It has been sorted out that the peptides of flax seed proteins have antioxidant properties [8], and their soluble dietary fibers contribute to the reduction of glucose and cholesterol, specifically when included in the diet of diabetic patients [9][10][11]. Lignans of flax seeds are involved in the weight, lipid profile and blood pressure regulation [6,7,12].…”

Section: Introductionmentioning

confidence: 99%

“…However, the traditional direction of research does not give up its position, offering the modification of the daily human diet with inclusion of flax seeds or linseed oil directly into the consumed products. One of the most popular topics concerning this issue is the inclusion of flax seeds processing products in the ingredients, of flour products, mainly of bread [4,7,11,24].…”

Section: Introductionmentioning

confidence: 99%

Influence of Flaxseed Flour on Dough Rheology from Wheat-Flaxseed Meal

Koneva¹,

Егорова²,

Козубаева³

et al. 2018

International Scientific and Practical Conference "AgroSMART - Smart Solutions for Agriculture" (AgroSMART 2018)

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To add new raw materials to the bread recipe in order to increase the nutritional value is associated with the changes of the properties of the dough. First of all, these changes relate to the fermentation processes and rheological properties. Flax can be used for directional modeling of food value of bread. However, the effectiveness of the enrichment of bread, as well as the degree of its influence on the technological properties and fermentation of the dough, depends on the dosage of flax. The objects of the study were flour mixes from wheat flour bakery and flour from oil cake flaxseed in the ratio of 92.5%:7.5%; 90.0%:10.0% and 87.5%:12.5%. Rheological properties of the dough were studied in the Mixolab. There were some established differences in the parameters of the rheological profile of the flour mixtures and fermentation of the dough obtained on their basis. Water absorption capacity increases consequently with the increase of dosage of flaxseed flour, kneading time, the time of the stable state of the dough and its initial acidity. "Viscosity", "Amylolytic Activity" and "Retrogradation" are decreasing. This contributes to a more rapid maturation of the dough and reduces the total duration of its fermentation 1,5 times.

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Potential Health Benefits of Bread Supplemented with Defatted Flaxseeds under Dietary Regimen in Normal and Type 2 Diabetic Subjects.

Cited by 16 publications

References 33 publications

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

Solid-State Fermented Flaxseed Oil Cake of Improved Antioxidant Capacity as Potential Food Additive

Influence of Flaxseed Flour on Dough Rheology from Wheat-Flaxseed Meal

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