Preparation and storage stability of flaxseed chutney powder, a functional food adjunct

January 1, 2013 Human Health and Nutrition Data 0 Comments

Preparation and storage stability of flaxseed chutney powder, a functional food adjunct

Year: 2013
Authors: Rao, P.P. Rao, G.N. Mala, K.S. Balaswamy, K. Satyanarayana, A.
Publication Name: J. Food Sci. Technol.
Publication Details: Volume 50; Issue 1; Pages 129 – 134


Flax (Linum usitatissimum L.) chutney powder (FSCP), a palatable functional food adjunct was prepared by mixing roasted and powdered flaxseeds with other selected spice ingredients. The protein content of these powders was 24.2 percent and 23.4 percent in flaxseed powder (FSP) and FSCP respectively. Total polyphenol content of FSP and FSCP was 439 and 522 mg/100 g respectively. The free fatty acid content of FSCP increased from 0.38 to 1.03 after 6 months storage. The critical moisture content for FSP and FSCP was 10.2 and 13.5  percent, which were equilibrated at 82 and 68  percent RH respectively and the ERH studies indicated both the powders are non-hygroscopic in nature. Overall sensory quality of FSCP served with cooked rice scored ‘good’ (7.4) even after 6 months of storage.  Secoisolariciresinol (SECO), a diphenolic compound when ingested by humans influences a wide range of biological systems that keep humans healthy. Gamma  glutamyl transpeptidase levels are increased abnormally high during inflammation, in alcoholics with abscess and degenerative disease conditions including tumerogenesis.  Flaxseed chutney diet showed significant reduction in both gamma glutamyl transpeptidase level (52 percent) and micronuclei formation (47 percent) in rats. Commercial flaxseed hull oils were evaluated for physicochemical characteristics and antioxidant properties.  Yield of oil ranged from 9 to 28 percent depending on extraction method. It was reported that the crude lipid contained 92.5 percent neutral lipids, 3.1 percent phospholipids, 2.4 percent acidic lipids and 2.1 percent free fatty acids. Oil extracted from flaxseed hull using supercritical CO2 showed highest antioxidant capacity and the resultant defatted meal contained the highest (53 mg/g) secoisolariciresinol diglucoside which is an antioxidant phytochemical. (Authors abstract)
Addition of flaxseed into processed products is on the rise to take advantage of the beneficial aspects of high alpha linolenic acid content and the lignans present. In India, a variety of chutneys and pickles made with vegetables, pulses and spices are consumed along with rice and breakfast items like chapatti, idly, dosa, and vada. The main objective of the present study was to prepare high protein chutney powder with flaxseed and to evaluate these for sensory quality, shelf stability of the product in metallised polyester polyethylene (MPE) pouches. The standardized recipe for the preparation of FSCP consisted of roasted and ground flaxseed powder and other ingredients in the ratio of 50: 50 which yielded a highly acceptable product. Flaxseed (1,000 g) on roasting yielded 906 g FSP which resulted in a final product yield of 1,812 g of FSCP when mixed with other ingredients.
In milled flaxseed an increasing trend in FFA content was observed from 0.30  percent to 1.58  percent during storage for 128 days. The increase in FFA may be due to the oxidation of unsaturated fatty acids present in powders. The polyphenol content in FSCP was almost constant (522 to 528 mg/100 g) during the storage period. As polyphenols are complex natural constituents consisting of cinnamates, anthocyanins, flavanols etc. the stability depends on the type of compounds present. The studies revealed that the preparation of flaxseed chutney powder can be scaled up to small scale level and can be used as nutritional and functional food adjunct. The product had high protein and considerable amounts of ALA along with minerals. The product was shelf stable for 6 months in metallised polyester polyethylene laminated pouches at room temperature without detrimental sensory attributes. EMC RH data also confirmed that FSCP was non hygroscopic in nature. The FSCP had a characteristic mouth feel with good flavour of the spice ingredients and taste when consumed with cooked rice. (Editors comments)

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