International Journal of Chemical Studies
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Online ISSN: 2321-4902, Print ISSN: 2349-8528   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW
International Journal of Chemical Studies
Vol. 7, Issue 2 (2019)

Comparative study on effect of roasting treatment on nutritional properties of flaxseed

Author(s): Shinde EM, Pawar VS, Sontakke MD, Kale PR and Salve RV
Abstract: The present work was proposed to study the effect of roasting on physico-chemical and nutritional characteristics of flaxseed were investigated. Roasting of flaxseed was carried out at temperatures of 160-1800C for 8-10 min. The comparative study of roasted and non-roasted flaxseeds was evaluated for chemical and mineral composition. Result obtained showed protein and fiber content in roasted and non-roasted flaxseeds was found to be 19.46%, 19.85% and 6.35%, 5.56% respectively. While, the carbohydrate content varied significantly among non-roasted and roasted flaxseed was noticed to be 25.9% and 28.54% respectively. Further, comparative analysis of mineral composition of non-roasted and roasted flaxseed showed that calcium content was 215 and 233 mg/100g, phosphorus 820 and 630 mg/100g, iron 5.56 and 2.85 mg/100g respectively. It could be concluded that roasting of flaxseed shown to have good nutritional value as compared to non-roasted flaxseeds.
Pages: 33-35  |  112 Views  21 Downloads
How to cite this article:
Shinde EM, Pawar VS, Sontakke MD, Kale PR and Salve RV. Comparative study on effect of roasting treatment on nutritional properties of flaxseed. 2019; 7(2): 33-35.
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