CHEMICAL COMPOSITION OF EXTRACTED FLAXSEED MUCILAGE AND ITS APPLICATION IN YOGHURT PROCESSING | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 19, Issue 7, December 2014, Pages 0-0 | ||
| Authors | ||
| I. M. Al-Aubadi; A. H. Al-Jobouri; K. A. Shaker | ||
| Abstract | ||
| The present study aimed to extract the mucilage from brown flaxseed locally cultivated in Iraq and analyze its chemical composition. The percentages of moisture, ash, protein, fat and total carbohydrate in raw flaxseeds were: 5.07, 3.80, 25.66, 40.20, 25.27%, respectively. The mucilage was extracted from defeated flaxseeds via three methods. The first (A) included extraction with boiled water, while ,the second method (B) included extraction with distilled water and pH adjustment to 9 at 25°C. The third method (C) uqriel with the latter by reducing pH to 4.8. The mucilages of each method were dried seperatly at 40°C for 24 hours. The dried products were grounded and kept in a sealed coutainer until used. The results of amino acids analysis for mucilage treatments showed that asparagen is the main amino acid in mucilage A, while tyrosine is the main amino acid in mucilages B and C, the values were:14.57, 11.51, 12.47%, respectively. The percentages of monosaccharides in mucilage A were: 11.22, 19.42, 18.38, 16.32, 8.92 and 5.4% for D-glucose, D-galactose, D-xylose, D-galacturonic acid, L-rhaminose and L-arabinose, respectively. The values for mucilage B were: 19.42, 10.36, 21.38, 21.34, 12.9 and 7.5%, respectively and for mucilage C were: 8.15, 10.46, 7.12, 19.14, 10.12 and 17.47%, respectively. The major minerals were magnesium, sodium, potassium and calcium for mucilage A were: 9.2, 154, 121.4 and 2.9 ppm, respectively and for mucilage B were: 1.8, 288, 16.1 and 0.82 ppm, respectively and for mucilage C were: 0.4, 360, 9.3 and 10.4 ppm, respectively. The results showed that mucilage A, B and C contain low amounts of micro elements iron as were: 0.18, 0.82 and 0.03 ppm, respectively and manganese, 0.27, 0.25 and 0.25 ppm, respectively. The mucilages were used in processing of yoghurt. The sensory evaluation of treated yoghurt were significantly differed as compared with control, mucilage A being the best since it gained the highest score (91.82) for sensory evaluation. These results confirm the possibility of using flaxseed mucilage as stabilizer in processing of yoghurt. | ||
|
Statistics Article View: 17 PDF Download: 4 |
||