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Processing and nutritional evaluation of flaxseeds (Linum usitatissimum) and its therapeutic effect on hyperlipidemic subjects

KrishiKosh

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Title Processing and nutritional evaluation of flaxseeds (Linum usitatissimum) and its therapeutic effect on hyperlipidemic subjects
 
Creator Pant, Richa
 
Contributor Awasthi, Pratima
 
Subject food processing, nutritional state, Linum usitatissimum , therapy, hyperlipaemia, deficiency diseases, linseed
 
Description Thesis-PhD
The present study was designed to evaluate the effect of different processing techniques on nutrient and antinutrient content of flaxseeds and the effect of its supplementation on the lipid profile of hyperlipidemic patients. The appropriate duration for heat roasting, microwave roasting and germination was determined to be 4 minutes, 5 minutes and 3 days respectively. The moisture content of the raw, heat roasted, microwave roasted and germinated flaxseeds was found to be 6.65, 2.72, 2.15 and 3.98 per cent respectively, while the protein content was 23.69, 23.4, 24.07 and 25.12 per cent respectively. The fat content was found to be 37.77, 35.85, 37.44 and 36.45 per cent in raw, heat roasted, microwave roasted and germinated flaxseeds respectively. The crude fiber content varied from 5.4 to 6.03 per cent in all the samples. The total ash content of raw, heat roasted, microwave roasted and germinated flaxseeds was found to be 2.54, 2.54, 2.49 and 2.74 per cent respectively and the calcium content was found to be 230, 229 238 and 215.3 mg per 100g respectively. The roasting of the flaxseeds significantly increased the in vitro protein digestibility (p
 
Date 2016-09-28T14:12:29Z
2016-09-28T14:12:29Z
2014-09
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/79293
 
Language en
 
Format application/pdf
 
Publisher G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)