Abstract

INFLUENCE OF EXTRUSION TECHNIQUE ON THE RETENTION OF ?-LINOLENIC ACID LEVEL OF WHOLE MILLED FLAXSEED

Parvathi Krishnan*, John Maria Xavier and Jeyamani Divya Christodoss

ABSTRACT

To evaluating the α- linolenic acid (ALA) before and after processing in order to meet the recommended daily allowance of ALA of 1.6 g/day for men and 1.1 g/day for women and its sensory acceptances. Vermicelli incorporated with 30% and 45% milled flaxseed was found to have a 5.95 g and 9.42 g of ALA respectively. On steaming the vermicelli, the levels declined to 5.61 g and 8.84 g indicating a very small percentage decline in the former. Similarly, pasta incorporated with 30 % and 45% milled flaxseed showed on analysis 5.9 g and 9.09g of ALA respectively and on further cooking the levels were 4.98% and 9.08 % representing a negligible change in the levels after cooking the pasta. The results indicate that the products meeting the Recommended dietary allowance (RDA) and contributing to the functional and therapeutic properties of the essential fatty acid.

Keywords: Omega-3 fatty acid, lignan, alpha-linolenic acid, extrusion.