Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 14, Issue 6, Pages 1286-1296Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942911003650296
Keywords
Oil-flaxseed oil; Fibre-flaxseed oil; Apparent viscosity; Thermal stability
Categories
Funding
- University of China [NCET-08-0537]
- National Natural Science Foundation of China [30800662]
- Research and Development Fund for University's Doctoral Discipline of China [20050019029]
- Science and Technology Research Key Program of China [105014]
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Flaxseed oil is rich in linolenic acid, and being accepted in diet by more and more people. The characteristics of flaxseed oil from two different varieties, namely fibre-flax seed and oil-flax seed, were evaluated. It was shown that fatty acids of flaxseed oil were mainly constituted by linolenic, oleic, linoleic, stearic, and palmitic acids, and the oil-flax seed oil contained more linolenic acid (58.03%) compared with the fibre-flax seed oil (47.37%). The fibre-flax seed oil showed a higher absorbance at 290-800 nm. Thermogravimetric curves showed that the oil-flax seed oil was more stable than the fibre-flax seed oil. Thermal profiles indicated that the fibre-flax seed oil had higher melting peak temperature and larger enthalpy. Rheological studies indicated that the apparent viscosity of the fibre-flax seed oil was higher than that of the oil-flax seed oil. It can be concluded that the oil-flax seed oil is better than the fibre-flax seed oil in terms of edibility.
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