Nutritional characterization and oxidative stability of alpha- Linolenic acid in bread containing roasted ground flaxseed

Autores
Marpalle, Pandurang; Sonawane, Sachin K.; Leblanc, Jean Guy Joseph; Arya, Shalini
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Flaxseed (Linum usitatissimum) contain three main bioactive components namely α-linolenic acid, dietary fibers and lignan. These are responsible for numerous reports suggesting positive health benefits from flaxseed. Hence different amounts of ground roasted flaxseed flour was incorporated into bread and soluble and insoluble fibers, in. -vitro protein digestibility, in. -vitro glycemic index (GI), invitro antioxidant activity and α-linolenic acid (ALA) content were evaluated. Protein digestibility of flaxseed enriched bread was significantly lower than the control (70.9 versus 78.5g/100g). In- vitro GI was significantly lower (51.3 compared to 94.6g/100g in the control bread) and ALA content of optimized bread (containing 10g of flaxseed per 100g), as determined using GC-MS, was about 1.51g/100g of bread whereas omega-6 (linoleic acid) content was about 0.15g/100g of bread. During 5 days storage period, peroxide value, anisidine value and free fatty acids were increased in flaxseed supplemented bread samples that were stored at 30°C and at 4°C.
Fil: Marpalle, Pandurang. Nathalal Parekh Marg. Institute of Chemical Technology. Food Engineering and Technology Department; India
Fil: Sonawane, Sachin K.. Nathalal Parekh Marg. Institute of Chemical Technology. Food Engineering and Technology Department; India
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina
Fil: Arya, Shalini. Nathalal Parekh Marg. Institute of Chemical Technology. Food Engineering and Technology Department; India
Materia
ALA
DIETARY FIBER
FLAXSEED
GI
SDG
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/2907
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/2907
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Nutritional characterization and oxidative stability of alpha- Linolenic acid in bread containing roasted ground flaxseedMarpalle, PandurangSonawane, Sachin K.Leblanc, Jean Guy JosephArya, ShaliniALADIETARY FIBERFLAXSEEDGISDGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Flaxseed (Linum usitatissimum) contain three main bioactive components namely α-linolenic acid, dietary fibers and lignan. These are responsible for numerous reports suggesting positive health benefits from flaxseed. Hence different amounts of ground roasted flaxseed flour was incorporated into bread and soluble and insoluble fibers, in. -vitro protein digestibility, in. -vitro glycemic index (GI), invitro antioxidant activity and α-linolenic acid (ALA) content were evaluated. Protein digestibility of flaxseed enriched bread was significantly lower than the control (70.9 versus 78.5g/100g). In- vitro GI was significantly lower (51.3 compared to 94.6g/100g in the control bread) and ALA content of optimized bread (containing 10g of flaxseed per 100g), as determined using GC-MS, was about 1.51g/100g of bread whereas omega-6 (linoleic acid) content was about 0.15g/100g of bread. During 5 days storage period, peroxide value, anisidine value and free fatty acids were increased in flaxseed supplemented bread samples that were stored at 30°C and at 4°C.Fil: Marpalle, Pandurang. Nathalal Parekh Marg. Institute of Chemical Technology. Food Engineering and Technology Department; IndiaFil: Sonawane, Sachin K.. Nathalal Parekh Marg. Institute of Chemical Technology. Food Engineering and Technology Department; IndiaFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); ArgentinaFil: Arya, Shalini. Nathalal Parekh Marg. Institute of Chemical Technology. Food Engineering and Technology Department; IndiaElsevier Science2015-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2907Marpalle, Pandurang; Sonawane, Sachin K.; Leblanc, Jean Guy Joseph; Arya, Shalini; Nutritional characterization and oxidative stability of alpha- Linolenic acid in bread containing roasted ground flaxseed; Elsevier Science; Lebensmittel-wissenschaft Und-technologie-food Science And Technology; 61; 2; 1-2015; 510-5150023-6438enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.11.018info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:29Zoai:ri.conicet.gov.ar:11336/2907instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:10:29.885CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nutritional characterization and oxidative stability of alpha- Linolenic acid in bread containing roasted ground flaxseed
title Nutritional characterization and oxidative stability of alpha- Linolenic acid in bread containing roasted ground flaxseed
spellingShingle Nutritional characterization and oxidative stability of alpha- Linolenic acid in bread containing roasted ground flaxseed
Marpalle, Pandurang
ALA
DIETARY FIBER
FLAXSEED
GI
SDG
title_short Nutritional characterization and oxidative stability of alpha- Linolenic acid in bread containing roasted ground flaxseed
title_full Nutritional characterization and oxidative stability of alpha- Linolenic acid in bread containing roasted ground flaxseed
title_fullStr Nutritional characterization and oxidative stability of alpha- Linolenic acid in bread containing roasted ground flaxseed
title_full_unstemmed Nutritional characterization and oxidative stability of alpha- Linolenic acid in bread containing roasted ground flaxseed
title_sort Nutritional characterization and oxidative stability of alpha- Linolenic acid in bread containing roasted ground flaxseed
dc.creator.none.fl_str_mv Marpalle, Pandurang
Sonawane, Sachin K.
Leblanc, Jean Guy Joseph
Arya, Shalini
author Marpalle, Pandurang
author_facet Marpalle, Pandurang
Sonawane, Sachin K.
Leblanc, Jean Guy Joseph
Arya, Shalini
author_role author
author2 Sonawane, Sachin K.
Leblanc, Jean Guy Joseph
Arya, Shalini
author2_role author
author
author
dc.subject.none.fl_str_mv ALA
DIETARY FIBER
FLAXSEED
GI
SDG
topic ALA
DIETARY FIBER
FLAXSEED
GI
SDG
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Flaxseed (Linum usitatissimum) contain three main bioactive components namely α-linolenic acid, dietary fibers and lignan. These are responsible for numerous reports suggesting positive health benefits from flaxseed. Hence different amounts of ground roasted flaxseed flour was incorporated into bread and soluble and insoluble fibers, in. -vitro protein digestibility, in. -vitro glycemic index (GI), invitro antioxidant activity and α-linolenic acid (ALA) content were evaluated. Protein digestibility of flaxseed enriched bread was significantly lower than the control (70.9 versus 78.5g/100g). In- vitro GI was significantly lower (51.3 compared to 94.6g/100g in the control bread) and ALA content of optimized bread (containing 10g of flaxseed per 100g), as determined using GC-MS, was about 1.51g/100g of bread whereas omega-6 (linoleic acid) content was about 0.15g/100g of bread. During 5 days storage period, peroxide value, anisidine value and free fatty acids were increased in flaxseed supplemented bread samples that were stored at 30°C and at 4°C.
Fil: Marpalle, Pandurang. Nathalal Parekh Marg. Institute of Chemical Technology. Food Engineering and Technology Department; India
Fil: Sonawane, Sachin K.. Nathalal Parekh Marg. Institute of Chemical Technology. Food Engineering and Technology Department; India
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina
Fil: Arya, Shalini. Nathalal Parekh Marg. Institute of Chemical Technology. Food Engineering and Technology Department; India
description Flaxseed (Linum usitatissimum) contain three main bioactive components namely α-linolenic acid, dietary fibers and lignan. These are responsible for numerous reports suggesting positive health benefits from flaxseed. Hence different amounts of ground roasted flaxseed flour was incorporated into bread and soluble and insoluble fibers, in. -vitro protein digestibility, in. -vitro glycemic index (GI), invitro antioxidant activity and α-linolenic acid (ALA) content were evaluated. Protein digestibility of flaxseed enriched bread was significantly lower than the control (70.9 versus 78.5g/100g). In- vitro GI was significantly lower (51.3 compared to 94.6g/100g in the control bread) and ALA content of optimized bread (containing 10g of flaxseed per 100g), as determined using GC-MS, was about 1.51g/100g of bread whereas omega-6 (linoleic acid) content was about 0.15g/100g of bread. During 5 days storage period, peroxide value, anisidine value and free fatty acids were increased in flaxseed supplemented bread samples that were stored at 30°C and at 4°C.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/2907
Marpalle, Pandurang; Sonawane, Sachin K.; Leblanc, Jean Guy Joseph; Arya, Shalini; Nutritional characterization and oxidative stability of alpha- Linolenic acid in bread containing roasted ground flaxseed; Elsevier Science; Lebensmittel-wissenschaft Und-technologie-food Science And Technology; 61; 2; 1-2015; 510-515
0023-6438
url http://hdl.handle.net/11336/2907
identifier_str_mv Marpalle, Pandurang; Sonawane, Sachin K.; Leblanc, Jean Guy Joseph; Arya, Shalini; Nutritional characterization and oxidative stability of alpha- Linolenic acid in bread containing roasted ground flaxseed; Elsevier Science; Lebensmittel-wissenschaft Und-technologie-food Science And Technology; 61; 2; 1-2015; 510-515
0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.11.018
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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