Chemical compositions, functional and nutritional quality of flaxseed flour (FF), flaxseed protein isolate (FPI) and flaxseed protein concentrate (FPC) were chemically studied. Globulin was found to be the major fraction in FF (47.68%). The protein so:ubility pattern of FF at different relatively pH's exhibited abroad pH range from 3 to 6 meanwhile solubility increases in alkaline pH than in acidic pH. FPI had higher (p s 0.05) protein content than both FPC and FF; while total fat, fiber and total ash contents in both FPI and FPC were nearly similar. The FF is a good source of Ca, Mg and of high content of K and Fe than both FBI and FPC. All flaxseed protein products had highest levels of isoleuslne, total aromatic amino acids, valine and tryptophan comparing to that reported in FAOIWHO (1973) profile. In general lysine and leucine were the first and second limiting amino acids, respectively. Both FPI and FPC had the highest fat and water absorption capacities, emulsification capacity and foam capacity than FF. Panelists accepted cakes containing up to 15% of FF and 10% of both FPI and FPC. Therefore Flaxseed protein products could be useful to use as a good quality nutrients substitution or supplementation and as a functional agent in food system.
Gaafar, A. (2005). NUTRITIONAL AND FUNCTIONAL PROPERTIES OF FLAXSEED PROTEIN PRODUCTS. Journal of Food and Dairy Sciences, 30(11), 6841-6853. doi: 10.21608/jfds.2005.238012
MLA
A. M. Gaafar. "NUTRITIONAL AND FUNCTIONAL PROPERTIES OF FLAXSEED PROTEIN PRODUCTS", Journal of Food and Dairy Sciences, 30, 11, 2005, 6841-6853. doi: 10.21608/jfds.2005.238012
HARVARD
Gaafar, A. (2005). 'NUTRITIONAL AND FUNCTIONAL PROPERTIES OF FLAXSEED PROTEIN PRODUCTS', Journal of Food and Dairy Sciences, 30(11), pp. 6841-6853. doi: 10.21608/jfds.2005.238012
VANCOUVER
Gaafar, A. NUTRITIONAL AND FUNCTIONAL PROPERTIES OF FLAXSEED PROTEIN PRODUCTS. Journal of Food and Dairy Sciences, 2005; 30(11): 6841-6853. doi: 10.21608/jfds.2005.238012
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