Recent advances in utilization of flaxseed as potential source for value addition

Newman

Comp Rev Food Sci Food Safe

2019

281

174

Many consumers are interested in decreasing their consumption of animal products, such as bovine milk, because of health, environmental, and ethical reasons. The food industry is therefore developing a range of plant‐based milk alternatives. These milk substitutes should be affordable, convenient, desirable, nutritional, and sustainable. This article reviews our current understanding of the development of plant‐based milks. Initially, an overview of the composition, structure, properties, and nutritional profile of conventional bovine milk is given, because the development of successful alternatives depends on understanding the characteristics of real milk. The two main production routes for fabricating plant‐based milks are then highlighted: (i) disruption of plant materials (such as nuts, seeds, or legumes) to form aqueous suspensions of oil bodies; (ii) formation of oil‐in‐water emulsions by homogenization of oil, water, and emulsifiers. The roles of the different functional ingredients in plant‐based milks are highlighted, including oils, emulsifiers, thickeners, antioxidants, minerals, and other additives. The physicochemical basis of the appearance, texture, and stability of plant‐based milks is covered. The importance of the sensory attributes and gastrointestinal fate of bovine milk and plant‐based alternatives is also highlighted. Finally, potential areas for future work are discussed.

Section: Homogenizationmentioning

confidence: 99%

Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

Newman

Comp Rev Food Sci Food Safe

2019

281

174

“…A range of food products (e.g. bread, cookie, muffin, beef patties, pasta, noodles, breakfast cereals, ice cream) have been developed using linseed as an additive (Koca & Anil, ; Khouryieh & Aramouni, ; Kajla et al ., ; Kaur et al ., ; Wandersleben et al ., ). The food applications of linseeds remain to be extended to include CSB.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of steamed bread fortified with ground linseed (Linum usitatissimum)

Zhu

2018

Int J of Food Sci Tech

Chinese steamed bread (CSB) is a staple food among Asian populations. Linseed (Linum usitatissimum) is an emerging 'healthy' food ingredient rich in a range of bioactive components. Ground linseeds were incorporated in northern style CSB formulation up to 20%. Various physico-chemical, nutritional and sensory properties of the resulting CSB were studied. Linseed addition decreased the specific volume and spread ratio of CSB, while increasing the hardness and chewiness in a dose-dependent manner. Linseed addition up to 15% little affected the overall sensory acceptability of CSB. Nutritionally, linseed addition increased the in vitro antioxidant activities of CSB, while decreasing in vitro starch digestibility and expected glycaemic index. It may be concluded that linseed has the potential to enhance the nutritional quality of CSB without negatively affecting the eating quality.

International Journal of Life Sciences and Biotechnology

“…In addition to, cellulose, hemicellulose and lignin are insoluble fiber constituents abundantly found in flaxseed while mucilage gums form is the soluble fiber fraction [38]. Flaxseed is an equally good source of minerals, particularly, phosphorus, magnesium, calcium, iron, zinc and very little amount of sodium [39]. However, flaxseed contains toxic components such as trypsin, myo-inositol phosphate inhibitors, cadmium, cyanogenic glycosides [40].…”

Section: Chemical Structure Of Flaxseedmentioning

confidence: 99%

“…So, addition of flaxseeds to diets can be reduced the risk of cardiovascular disease by improving fat profile in hyperlipidemic patients [39,65].…”

Section: Flaxseed and Healthmentioning

confidence: 99%

The Important In Terms of Health of Flax (Linum usitatissimum L.)

Arslanoğlu

Aytaç

2020

The flax is one of the oldest known cultivated plants of the World that benefited from seeds and fibers. It is an important nutrient because of the rich α-linolenic acid (ALA, omega-3 fatty acid), lignans, short chain polyunsaturated fatty acids, soluble and insoluble fibers, phytoestrogenic lignans (secoisolariciresinol diglycoside-SDG), waxy and mucilage compounds, protein and antioxidant compounds. In addition, the seed contains components effective in reducing cardiovascular disorders, diabetes, digestive system, urinary tract disorders, osteoporosis, cancer, arthritis, autoimmune and neurological diseases. Seed protein content varies between 20-30%, of which approximately 80% consists of globulins and 20% glutelines. The amino acid level is so rich and gluten-free. The unconscious consumption of seed may cause toxicity due to trypsin, myo-inositol phosphate inhibitors, cadmium and cyanogenic glycosides in the seed. The seed should be consumed as milled flour after absolute heat treatment. Side effects may be seen in pregnant and young men due to hormonal effects of lignan. It may be oxidized shortly after grinding due to the fatty acids present in the seed. Flax fibers (Linen) have been used in house and fabric textiles, sailing and tent making since 7040 BC. The fibers are gold-yellow in color, the qualitative and moisture absorption capacity is very low, easily creasing. For this reason, the linen keeps the skin cool and does not sweat. Fiber is also an important source for healthy insulation materials, biocomposites, structural application materials for automotive, contributing both to the environment and to human health. In this paper, the effects of flax on human health and methods of traditional uses in Turkey were discussed with references.