| dc.description.abstract | The aim of this study was to investigate the effects of different roasting temperature
(160oC, 180oC and 200oC) and different roasting duration (5 minutes, 10 minutes
and 15 minutes) on nutritional compositions as well as amounts of bioactive
compounds of brown and golden flaxseeds. Determinations of lipid contents, protein
contents, total carbohydrate contents, fiber contents, Total Phenolic Contents (TPC),
Total Flavonoid Contents (TFC) and Antioxidant Capacity (AC) were thoroughly
carried out. In general, the roasting process significantly affected (p<0.05) on
nutritional compositions and bioactive compounds of two different varieties of
flaxseeds. As the roasting temperature and time increased, both brown and golden
flaxseeds decreased in lipid contents and protein contents, meanwhile total
carbohydrate contents, fiber contents, TPC, TFC and AC of flaxseeds increased.
Among roasting conditions, both brown and golden flaxseeds roasted at 180/15
(temperature/time) produced high amounts of TPC (2.28 ± 0.03, 2.54 ± 0.03 mg
GAE/g defatted meal, respectively), TFC (0.44 ± 0.02, 0.47 ± 0.03 mg RE/g defatted
meal, respectively) and AC (47.49 ± 0.12, 46.92 ± 0.10%, respectively) with
acceptable lipid contents around 36.33 ± 0.10, 36.23 ± 0.10%, respectively, protein
contents around 14.22 ± 0.11, 14.44 ± 0.09%, respectively, total carbohydrate
contents around 33.07 ± 0.01, 33.71 ± 0.22%, respectively and fiber contents
around 31.41 ± 0.01, 32.02 ± 0.22%, respectively. As a result, 180/15 roasting
condition was suggested to be used to roast flaxseeds for consumption. Besides,
there was no significant difference between the two selected varieties of flaxseeds
regarding their lipid, protein, total carbohydrate and fiber contents. | en_US |
