Journal of Thermal Analysis and Calorimetry
Volume/Issue:
Volume 106: Issue 2
Influence of toasting on the nutritious and thermal properties of flaxseed
Authors:
P. S. Epaminondas Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, CT, Universidade Federal da Paraíba, Campus I, João Pessoa, PB, 58051-970, Brazil
Instituto Federal de Educação, Ciência e Tecnologia (IFPB), Campus Sousa, Sousa, PB, 58800-970, Brazil

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K. L. G. V. Araújo Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, CT, Universidade Federal da Paraíba, Campus I, João Pessoa, PB, 58051-970, Brazil

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A. Lima de Souza Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, CT, Universidade Federal da Paraíba, Campus I, João Pessoa, PB, 58051-970, Brazil

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M. C. D. Silva Centro de Ciências Sociais, Saúde e Tecnologia, Universidade Federal do Maranhão, Campus II, Imperatriz, MA, 65901-000, Brazil

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N. Queiroz Laboratório de Combustíveis e Materiais (LACOM), Departamento de Química, CCEN, Universidade Federal da Paraíba, Campus I, João Pessoa, PB, 58059-900, Brazil

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A. L. Souza Laboratório de Combustíveis e Materiais (LACOM), Departamento de Química, CCEN, Universidade Federal da Paraíba, Campus I, João Pessoa, PB, 58059-900, Brazil

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L. E. B. Soledade Laboratório de Combustíveis e Materiais (LACOM), Departamento de Química, CCEN, Universidade Federal da Paraíba, Campus I, João Pessoa, PB, 58059-900, Brazil

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I. M. G. Santos Laboratório de Combustíveis e Materiais (LACOM), Departamento de Química, CCEN, Universidade Federal da Paraíba, Campus I, João Pessoa, PB, 58059-900, Brazil

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A. G. Souza Laboratório de Combustíveis e Materiais (LACOM), Departamento de Química, CCEN, Universidade Federal da Paraíba, Campus I, João Pessoa, PB, 58059-900, Brazil

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Pages:
551–555
Online Publication Date:
21 May 2011
Publication Date:
01 Nov 2011
Article Category:
Research Article
DOI:
https://doi.org/10.1007/s10973-011-1638-y
Keywords:
Flaxseed; Omega-3; Toasting; Functional food; Thermal decomposition
Restricted access

Abstract

Chemical and thermal analyses of golden and brown flaxseeds were carried out for raw and toasted seeds aiming at evaluating their nutritional and thermo-oxidative properties. Moisture, lipids, protein, soluble carbohydrates, and ash contents were quantified. Concerning lipids and proteins, in average, no meaningful differences were observed for the two varieties, being also equivalent to the literature data. The golden variety had a lower amount of fibers and a higher amount of soluble carbohydrates than the brown variety. The techniques of thermogravimetry and differential scanning calorimetry were applied for elucidating the thermal degradation process of the seeds. The toasted gold and brown seeds were more stable to thermal decomposition than the raw seeds, under oxidative conditions. Golden seeds seem to be more susceptible to oxidation than brown seeds, under toasting conditions. Finally, no meaningful advantages were observed for the golden seeds in comparison to the brown ones.

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Cover Journal of Thermal Analysis and Calorimetry
Journal of Thermal Analysis and Calorimetry
Print ISSN:
1388-6150
Online ISSN:
1572-8943

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation		 1969
Volumes
per Year		 1
Issues
per Year		 24
Founder Akadémiai Kiadó
Founder's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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