Researchers wanted to determine the extrusion properties of semolina containing flaxseed flour (up to 20% w/w) and the effects of flaxseed flour (15% w/w) and packaging on the shelf life and quality of fresh pasta.
Flaxseed flour reduced the dough strength, which reduced the specific mechanical energy required to extrude spaghetti. The flour increased the stickiness and reduced the cooked firmness of the extruded spaghetti. However, flaxseed flour did not affect cooking loss. Researchers determined that packaging under a modified atmosphere or in a vacuum, and then storing the product under refrigerated conditions, enabled them to extend the shelf life of pasta containing flaxseed flour.
As excellent sources of alpha-linolenic acid, an omega-3 fatty acid, flaxseed and flaxseed oil have been investigated for potential heart health benefits. Research has suggested that the omega-3 fatty acids found in fish oil are beneficial in reducing total cholesterol, LDL-cholesterol (bad cholesterol) and triglyceride levels.
Contact: Frank Manthey, Department of Cereal and Food Sciences, Harris Hall, P.O. Box 5728, North Dakota State University, Fargo, ND 58105. Phone: 701-231-6356. Fax: 701-231-7723. Email: firstname.lastname@example.org.
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|Title Annotation:||Executives: ... FYI.|
|Publication:||Emerging Food R&D Report|
|Date:||Oct 1, 2008|
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