Physicochemical, sensorial, and microcosmic properties of Chinese dried noodles fortified with unhulled and hulled flaxseed flour

Abstract. Objective: This study aimed to evaluate the effect of maternal consumption of flaxseed flour and oil on serum concentrations of glucose, insulin, and thyroid hormones of the adult female offspring of diabetic rats. Methods: Wistar rats were induced to diabetes by a high-fat diet (60%) and streptozotocin (35 mg/kg). Rats were mated and once pregnancy was confirmed, were divided into the following groups: Control Group (CG): casein-based diet; High-fat Group (HG): high-fat diet (49%); High-fat Flaxseed Group (HFG): high-fat diet supplemented with 25% flaxseed flour; High-fat Flaxseed Oil group (HOG): high-fat diet, where soya oil was replaced with flaxseed oil. After weaning, female pups (n = 6) from each group were separated, received a commercial rat diet and were sacrificed after 180 days. Serum insulin concentrations were determined by ELISA, the levels of triiodothyronine (T3), thyroxine (T4) and thyroid-stimulating hormone (TSH) were determined by chemiluminescence. Results: There was a significant reduction in body weight at weaning in HG (−31%), HFG (−33%) and HOG (44%) compared to CG (p = 0.002), which became similar by the end of 180 days. Blood glucose levels were reduced in HFG (−10%, p = 0.044) when compared to CG, and there was no significant difference between groups in relation to insulin, T3, T4, and TSH after 180 days. Conclusions: Maternal severe hyperglycemia during pregnancy and lactation resulted in a microsomal offspring. Maternal consumption of flaxseed reduces blood glucose levels in adult offspring without significant effects on insulin levels and thyroid hormones.

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Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

Applied Sciences ◽

10.3390/app11114791 ◽

2021 ◽

Vol 11 (11) ◽

pp. 4791

Author(s):

Simona Maria Man ◽

Laura Stan ◽

Adriana Păucean ◽

Maria Simona Chiş ◽

Vlad Mureşan ◽

...

Keyword(s):

Wheat Flour ◽

Phenolic Content ◽

Control Sample ◽

Positive Influence ◽

Partial Replacement ◽

Total Phenolic ◽

Volatile Profile ◽

Texture Properties ◽

Flaxseed Flour ◽

Spread Factor

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

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Physical and sensory characteristics of cookies prepared with flaxseed flour

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.5642 ◽

2012 ◽

Vol 92 (11) ◽

pp. 2366-2372 ◽

Cited By ~ 29

Author(s):

Hanna Khouryieh ◽

Fadi Aramouni

Keyword(s):

Sensory Characteristics ◽

Flaxseed Flour

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Perinatal consumption of flaxseed oil and flaxseed flour has beneficial effects on cardiac fibrosis of male offspring from rat dams with experimental diabetes

Food Research International ◽

10.1016/j.foodres.2016.03.011 ◽

2016 ◽

Vol 83 ◽

pp. 162-168 ◽

Cited By ~ 2

Author(s):

Gabriela Câmara Vicente ◽

André Manoel Correia-Santos ◽

Akemi Suzuki ◽

Juliana Saraiva dos Anjos ◽

Luis Guillermo Coca Velarde ◽

...

Keyword(s):

Cardiac Fibrosis ◽

Experimental Diabetes ◽

Flaxseed Oil ◽

Male Offspring ◽

Beneficial Effects ◽

Flaxseed Flour

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Structural and functional properties of raw and defatted flaxseed flour and degradation of cynogenic contents using different processing methods

Journal of Food Process Engineering ◽

10.1111/jfpe.13406 ◽

2020 ◽

Vol 43 (6) ◽

Author(s):

Bushra Safdar ◽

Zhihua Pang ◽

Xinqi Liu ◽

Muhammad T. Rashid ◽

Mushtaque A. Jatoi

Keyword(s):

Functional Properties ◽

Processing Methods ◽

Structural And Functional Properties ◽

Flaxseed Flour

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Cooking and texture properties of gluten-free fettuccine processed from defatted flaxseed flour and rice flour

International Journal of Food Science & Technology ◽

10.1111/ijfs.13097 ◽

2016 ◽

Vol 51 (6) ◽

pp. 1495-1501 ◽

Cited By ~ 11

Author(s):

Camila M. A. de Moura ◽

Manoel S. Soares Júnior ◽

Fernanda A. Fiorda ◽

Márcio Caliari ◽

Rosângela Vera ◽

...

Keyword(s):

Rice Flour ◽

Gluten Free ◽

Texture Properties ◽

Flaxseed Flour

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An alternative method for producing wheat-flaxseed flour

Khleboproducty ◽

10.32462/0235-2508-2021-30-4-51-55 ◽

2021 ◽

Vol 30 (4) ◽

pp. 51-55

Author(s):

G. N. Pankratov ◽

◽

E.P. Meleshkina ◽

I.S. Vitol ◽

I.A. Kechkin ◽

...

Keyword(s):

Fat Distribution ◽

Ash Content ◽

Grinding Process ◽

Roller Mill ◽

Linear Character ◽

Alternative Method ◽

Flaxseed Flour ◽

Confectionery Products ◽

Flax Seeds ◽

Flour Color

An alternative method of obtaining wheat-flax flour, based on the use of coarse reduction wheat grits and semolina (from Triticum aestivum) for its subsequent grinding combined with flax seeds, has been developed. This allowed to significantly simplify the grinding process, to eliminate the non-uniform fat distribution among flour grades, which is typical for multi-grade grinding. The technological scheme of a binary grain mixture grinding included one break system and three reduction systems. Break process was performed on a roller mill RSA with an inter-roller gap of 0,05 mm which ensured flour release of at least 50%. Reduction was performed on the reduction part of the facility MLU 202 with a minimal inter-roller gap of 0,01 mm. It was found that the flax seeds introduction into the mixture significantly influenced on all quality indicators, at that the greatest influence was detected at the semolina and flax seeds mixture processing. Statistical analysis enabled to determine a linear character of the dependence of flour color on the yield (R = 0,96–0,99). In comparison to the control the ash content of flour made from a mixture of wheat grits and flax seeds increased by 0,03%, of flour made from semolina and flax seeds mixture – by 0,1%. The fat content of wheat-flax flour (wheat grits + flax seeds) is 3,8%, of wheat-flax flour (semolina + flax seeds) – 3,6%. Flour and bread made from these types of mixtures had high consumer properties that indicates the possibility of its use for obtaining specialized types of bread and production of flour confectionery products.

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Effects of Golden Flaxseed Flour on Ice Recrystallization in Uvaia (Eugenia pyriformis Cambess.) Diet Sherbet

Food and Bioprocess Technology ◽

10.1007/s11947-019-02377-w ◽

2019 ◽

Vol 12 (12) ◽

pp. 2120-2135 ◽

Cited By ~ 1

Author(s):

Tales Márcio de Oliveira Giarola ◽

Cristina Guimarães Pereira ◽

Mônica Elisabeth Torres Prado ◽

Luiz Ronaldo de Abreu ◽

Jaime Vilela de Resende

Keyword(s):

Ice Recrystallization ◽

Flaxseed Flour

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Enhancement of the nutritional status of beef patties by adding flaxseed flour

Meat Science ◽

10.1016/j.meatsci.2009.03.002 ◽

2009 ◽

Vol 82 (4) ◽

pp. 472-477 ◽

Cited By ~ 72

Author(s):

A. Elif Bilek ◽

Sadettin Turhan

Keyword(s):

Nutritional Status ◽

Beef Patties ◽

Flaxseed Flour

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Body adiposity and bone parameters of male rats from mothers fed diet containing flaxseed flour during lactation

Journal of Developmental Origins of Health and Disease ◽

10.1017/s2040174415007977 ◽

2015 ◽

Vol 7 (3) ◽

pp. 314-319 ◽

Cited By ~ 3

Author(s):

C. A. S. da Costa ◽

P. C. A. da Silva ◽

D. C. Ribeiro ◽

A. D. D. Pereira ◽

A. d. S. d. Santos ◽

...

Keyword(s):

Body Mass ◽

Density Lipoprotein ◽

Male Rats ◽

Skeletal Structure ◽

Male Rat ◽

Postnatal Life ◽

Lactation Period ◽

Body Adiposity ◽

Maximal Load ◽

Flaxseed Flour

Obesity and osteoporosis may have their origins in early postnatal life. This study was designed to evaluate whether flaxseed flour use during lactation period bears effect on body adiposity and skeletal structure of male rat pups at weaning. At birth, male Wistar rats were randomly assigned to control and experimental (FF) groups, whose dams were treated with control or flaxseed flour diet, respectively, during lactation. At 21 days of age, pups were weaned to assess body mass, length and composition by dual-energy X-ray absorptiometry. The animals were then sacrificed to carry out analysis of serum profile, intra-abdominal adipocyte morphology and femur characteristics. Differences were considered significant when P<0.05. The FF group displayed the following characteristics (P<0.05): higher body mass, length, bone mineral content, bone area and concentrations of osteoprotegerin, osteocalcin and high-density lipoprotein cholesterol; higher levels of stearic, α-linolenic, eicosapentaenoic and docosapentaenoic acids and lower levels of arachidonic acid and cholesterol; smaller adipocyte area; and higher mass, epiphysis distance, diaphysis width, maximal load, break load, resilience and stiffness of femur. Flaxseed flour intake during lactation period promoted adipocyte hypertrophy down-regulation and contributed to pup bone quality at weaning.

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