Details

Autor(en) / Beteiligte

• Kaur, Manpreet
• Singh, Balwinder
• Kaur, Amritpal

Titel

Microwave processing effects on physico-chemical, functional properties, phenolic profile, and Maillard products of flaxseed flour and flaxseed press cake flour

Ist Teil von

• Industrial crops and products, 2024-10, Vol.218, p.118900, Article 118900

Ort / Verlag

Elsevier B.V

Erscheinungsjahr

2024

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Microwave processing (MwP) is an energy-efficient and impressive method for modifying the functional properties and enhancing the availability of nutrients and bioactive constituents in flaxseeds (FS). The comprehensive and comparative evaluation of FS flour and flaxseed press cake (FPC) flour after MwP is required for large-scale industrial processing and utilization of flaxseeds. In this study, the changes in phenolic composition, Maillard products, physicochemical and functional properties of FS flour and FPC flour after MwP of flaxseeds at 180 W, 360 W, and 540 W for 5, 10, and 15 min were investigated. The unprocessed FS and FPC flour differed in the level of ash, fat, minerals, phenolics, flavonoids, and functional properties. The oil absorption capacity, protein, zinc, and copper augmented in FPC flour and declined in FS flour upon increasing MwP conditions. The phenolic acids (free gallic, protocatechuic, syringic, and caffeic acid, bound protocatechuic and vanillic acid), flavonoids (free rutin, bound epicatechin, and kaempferol), Maillard products, and browning index augmented in FS and FPC flours upon MwP at 540 W for 15 min. However, the L* and b* values, magnesium, potassium, selenium, bound catechin, free epicatechin, and free quercetin declined in FS and FPC flours upon MwP at higher power and time. The FPC flour obtained after MwP at 540 W for 15 min exhibited higher ash (5.71 %), protein (29.46 %), and water absorption (7.17 g/g), lowest emulsifying activity (20.03 m2/g), emulsifying stability (14.66 min) and water solubility (3.95 %) indexes. While the FS flour obtained upon MwP at 540 W for 15 min showed the highest fat content (37.52 %) and water solubility (6.20 %), lowest protein content (24.03 %), minerals, color values, oil absorption (1.69 g/g), emulsifying activity (41.38 m2/g) and stability (21.82 min). In conclusion, the MwP of flaxseeds can be used in industries to improve phenolic profile, Maillard products and modify functional properties of FS and FPC flour for possible utilization in food products. [Display omitted] •Protein, fat and minerals varied in unprocessed flour and press cake flour of flaxseeds.•Microwave processing boosted minerals, flavonoids, and phenolic acids in both flours.•Maillard products augmented in both flour types upon processing of flaxseeds.•Protein content and oil absorption declined in flour and improved in press cake flour.•Microwave processing lowered emulsifying activity and stability of both flours.