Research On Stability Of Flaxseed Meal And Its Product Development

Flaxseed contains a variety of nutrients and functional active substances.It is a natural food raw material with very high nutritional value.It has many health functions such as regulating lipid metabolism,reducing blood sugar and lipids,and has become a very popular health food in developed countries.Flaxseed contains unsaturated fatty acids,its content is up to more than 90%,easy to occur oxidation rancidity,and then affect its oxidation and storage,applied to food will also have a certain impact on the quality.However,there are more researches on flaxseed oil and less researches on flaxseed powder at home and abroad.Therefore,the oxidation stability of flaxseed powder under different curing methods and storage conditions was studied in this study,and flaxseed bread and flaxseed noodles were made and their quality characteristics were measured.The main research conclusions are as follows:(1)The effects of steam curing,oven high temperature curing,microwave curing and high pressure cooking on the oxidation stability of flaxseed powder were investigated.With the increase of steam curing time,the oxidation rate of flaxseed powder was accelerated and the oxidation stability was decreased.When the baking time increased from 10 min to 20 min,the oxidation reaction rate of flaxseed powder slowed down,and the oxidation stability gradually increased.When the baking time increases from 20 min to 50 min,the oxidation reaction rate of flaxseed powder is accelerated,and the oxidation stability is reduced.Therefore,with the increase of baking time,the oxidation reaction rate of flaxseed powder is first slowed down and then accelerated,and the oxidation stability is first increased and then decreased.When the baking time is 20 min,the oxidation stability of flaxseed powder is better.When the roasting temperature increased from 60℃ to 90℃,the oxidation rate of flaxseed powder slowed down and the oxidation stability increased.When the baking temperature increases from 90℃ to 180℃,the oxidation reaction rate of flaxseed powder is accelerated,and the oxidation stability is reduced.Therefore,with the increase of baking temperature,the oxidation reaction rate of flaxseed powder is first slowed down and then accelerated,and the oxidation stability is first increased and then decreased.When the baking temperature is 90℃,the oxidation stability of flaxseed powder is better.When the microwave curing time increased from 1 min to 3 min,the oxidation rate of flaxseed powder slowed down and the oxidation stability increased.When the microwave time increased from 3 min to 5 min,the oxidation reaction rate of flaxseed powder increased,and the oxidation stability decreased.Therefore,with the increase of microwave time,the oxidation reaction rate of flaxseed powder first slowed down and then accelerated,and the oxidation stability first increased and then decreased.When the microwave time was 3 min,the oxidation stability of flaxseed powder was better.When the microwave power increased from 100 w to 250 w,the oxidation rate of flaxseed powder slowed down and the oxidation stability increased.When the microwave power increased from 250 w to 700 w,the oxidation reaction rate of flaxseed powder increased,and the oxidation stability decreased.Therefore,with the increase of microwave power,the oxidation reaction rate of flaxseed powder first slowed down and then accelerated,and the oxidation stability first increased and then decreased.When the microwave power was 250 w,the oxidation stability of flaxseed powder was better.With the increase of cooking time,the oxidation rate of flaxseed powder was accelerated and the oxidation stability was decreased.(2)The effects of storage temperature,light,oxygen and container material on the storage stability of flaxseed powder were investigated.With the increase of storage time,the oxidation stability of flaxseed powder at different temperatures is 30℃>40℃>50℃>60℃.The oxidation stability of flaxseed powder under different lighting conditions is that of fluorescent lamp<Natural Light<Darkness to avoid light,indicating that darkness to avoid light can effectively delay the oxidation reaction of flaxseed powder.The oxidation stability of flaxseed powder under sealed condition is greater than that under open condition,indicating that the oxidation rate of flaxseed powder can be effectively delayed under anaerobic condition.The oxidation stability of flaxseed powder under different container materials was PET bottle<Glass bottle <Tinplate bottle or ceramic bottle,indicating that the oxidation degree of flaxseed powder in PET bottle is the highest and the stability is the lowest,while the oxidation degree of tinplate bottle or ceramic bottle is relatively small,and the storage stability is better.(3)Flaxseed flour is added to wheat flour to make flaxseed bread and flaxseed noodles.The more flaxseed powder was added,the faster the specific volume of bread decreased,the darker the color,and the brightness decreases.The hardness and chewability of bread increased,while the elasticity,cohesiveness and resilience of bread decreased.When the addition amount of flaxseed powder was 3%,the sensory score was the highest(44.90),and the quality was relatively good.Adding flaxseed powder to bread can effectively reduce the growth of microorganisms.With the increase of the proportion of flaxseed powder,the color of noodles became darker.Hardness,elasticity and cohesion decreased gradually,while chewability and resilience increased first and then decreased.Water absorption increased first and then decreased,while cooking loss rate increased gradually.When the content of flaxseed powder was 9%,the sensory comprehensive score of noodles was the highest(90.52 points).Flaxseed noodles can inhibit the growth of microorganisms and have certain bacteriostatic effect.