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 | 739 Views 38 Downloads
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How to cite this article:
Shinde EM, Pawar VS, Sontakke MD, Kale PR, Salve RV. Comparative study on effect of roasting treatment on nutritional properties of flaxseed. Int J Chem Stud 2019;7(2):33-35.
