Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 39, Issue 6, Pages 1574-1586Publisher
WILEY
DOI: 10.1111/jfpp.12385
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Funding
- Agriculture and Agri-Food Canada under the Growing Forward Health Claims, Novel Foods and Ingredients Initiative
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The aim of this work was to investigate the germination process of whole flaxseed and its application in food matrices. Microbial counts, nutrient composition, dough mixing properties and bread-making potential of raw and germinated whole flaxseed were compared. A germination process of 1 day at 20C led to an improvement in the nutrient composition. Fatty acid profiles of whole flaxseed remained unchanged. Antioxidant capacity increased from 210 to 442 mu mol Trolox equivalent/g dry matter, lignans from 12.4 to 13.7 mg/g dry matter and free essential amino acids from 115 to 331 mu g/100 g dry matter. The flour processed from germinated whole flaxseed had little impact on dough mixing properties and showed good bread-making potential. Increases in the population of lactic acid bacteria (from 2.06 to 5.71 log cfu/g), Enterobacteriaceae (from 3.57 to 5.60 log cfu/g), and yeast and mold (from 2.41 to 5.43 log cfu/g) were observed after the germination process.
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