TY - JOUR
T1 - Composition and characteristics of oil extracted from flaxseed-added corn tortilla
AU - Rendón-Villalobos, J. R.
AU - Bello-Pérez, L. A.
AU - Agama-Acevedo, E.
AU - Islas-Hernández, J. J.
AU - Osorio-Díaz, P.
AU - Tovar, J.
PY - 2009/11/1
Y1 - 2009/11/1
N2 - Flaxseed has recently gained attention as a functional food, and the effect of adding flaxseed (10%, 15%, and 20%) to tortillas was evaluated. The physicochemical characteristics and the free fatty-acid (FFA) content of the oil extracted from flaxseed-added corn tortilla were determined. The results showed that the lipid (4.27%) and protein content (9.10%) of the control sample was statistically lower (p ≤ 0.01) than the tortillas added with flaxseed. In general, the total amylose content did not change with the flaxseed-added content; however, the amylose apparently decreased with the amount of flaxseed, indicating the presence of starch-lipid complexes. The saponification value was 95.37 (mg KOH/g oil) in the tortilla added with 10% flaxseed and increased to 100 (mg KOH/g oil) for the 20% flaxseed treatment. The peroxide value was observed to increase (p < 0.05) when the flaxseed flour was added at 10%, 15%, and 20%. In this study, the tortillas exhibited a high amount of total unsaturated fatty acids, 26.32-30.08% (oleic acid). Thus, the flaxseed-added corn tortilla could represent a valuable staple in improving the nutritional value of the original food product.
AB - Flaxseed has recently gained attention as a functional food, and the effect of adding flaxseed (10%, 15%, and 20%) to tortillas was evaluated. The physicochemical characteristics and the free fatty-acid (FFA) content of the oil extracted from flaxseed-added corn tortilla were determined. The results showed that the lipid (4.27%) and protein content (9.10%) of the control sample was statistically lower (p ≤ 0.01) than the tortillas added with flaxseed. In general, the total amylose content did not change with the flaxseed-added content; however, the amylose apparently decreased with the amount of flaxseed, indicating the presence of starch-lipid complexes. The saponification value was 95.37 (mg KOH/g oil) in the tortilla added with 10% flaxseed and increased to 100 (mg KOH/g oil) for the 20% flaxseed treatment. The peroxide value was observed to increase (p < 0.05) when the flaxseed flour was added at 10%, 15%, and 20%. In this study, the tortillas exhibited a high amount of total unsaturated fatty acids, 26.32-30.08% (oleic acid). Thus, the flaxseed-added corn tortilla could represent a valuable staple in improving the nutritional value of the original food product.
KW - Chemical composition
KW - Flaxseed
KW - Tortilla
KW - Unsaturated fatty acids
UR - http://www.scopus.com/inward/record.url?scp=67349150692&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2009.03.080
DO - 10.1016/j.foodchem.2009.03.080
M3 - Artículo
SN - 0308-8146
VL - 117
SP - 83
EP - 87
JO - Food Chemistry
JF - Food Chemistry
IS - 1
ER -