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Processing Flaxseed for Food and Feed Uses

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 바로가기
  • 통권
    Volume 14 Number 3 (2005.06)바로가기
  • 페이지
    pp.305-310
  • 저자
    Wiesenborn, Dennis, Tostenson, Kristi, Kangas, Nancy, Zheng, Yun-Ling, Hall III, Clifford, Niehaus, Mary, Jarvis, Paul, Schwarz, Jurgen, Twombly, Wesley
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A78738

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원문정보

초록

영어
Flaxseed is outstanding for lignans and oil rich in a-linolenic acid which protect against several major illnesses. Better understanding of processing and storage characteristics of flaxseed will increase options for food use. Lignans and oil are found in the hull and embryo, respectively. Comparison of pearling and impact-dehulling processes for separation of lignan and oil-rich fractions showed the impact process was less effective, but easier to scale-up. Screw-pressing embryo reduced oil yield compared to whole seed, but doubled productivity and sharply reduced frictional heating of the oil. Flaxseed hull and embryo, also whole, ground and steamed-ground samples, were stable up to 30 weeks in closed containers at 23℃. Steamed-ground samples in open trays at 40℃ deteriorated markedly (peroxide value > 100 by 22 weeks); yet, whole seed remained stable. Incorporation of 18% flaxseed embryo into yellow perch feed increased -linolenic acid to 13 to l4% of muscle and liver lipids, compared to 0.5 to 0.7% in the no-embryo control. Feed conversion ratio, weight gain, and survival were similar. These studies are helping to establish the technological base for processing and utilizing flaxseed and flaxseed fractions to improve human diets.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

aquaculture a-linolenic acid dehulling flaxseed oxidative stability

저자

  • Wiesenborn, Dennis [ Agricultural & Biosystems Engineering Department, North Dakota State University ] Corresponding author
  • Tostenson, Kristi [ Agricultural & Biosystems Engineering Department, North Dakota State University ]
  • Kangas, Nancy [ Agricultural & Biosystems Engineering Department, North Dakota State University ]
  • Zheng, Yun-Ling [ & Biosystems Engineering Department, North Dakota State University ]
  • Hall III, Clifford [ Cereal & Food Sciences Dept., North Dakota State University ]
  • Niehaus, Mary [ Cereal & Food Sciences Dept., North Dakota State University ]
  • Jarvis, Paul [ Aquaculture Research Institute, University of Idaho ]
  • Schwarz, Jurgen [ Food Science & Technology Program, University of Maryland-Eastern Shore ]
  • Twombly, Wesley [ Northern Crops Institute, North Dakota State University ]

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 14 Number 3

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