The effects of heat treatment on the quality of fat in flaxseeds and chia seeds

Flaxseeds (Linum usitatissimum L.) (FS) and chia seeds (Salvia hispanica L.) (ChS) contain fatty acids (FA) with beneficial health effect for the human body. Some people often use them as part of boiled or baked dishes. Therefore, the aim of this study was to observe the effect of FS and ChS heat tr...

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Veröffentlicht in:Czech Journal of Food Sciences 2023-01, Vol.41 (1), p.21-28
Hauptverfasser: Brestenský, Matej, Nitrayová, Soňa, Patráš, Peter
Format: Artikel
Sprache:eng
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Zusammenfassung:Flaxseeds (Linum usitatissimum L.) (FS) and chia seeds (Salvia hispanica L.) (ChS) contain fatty acids (FA) with beneficial health effect for the human body. Some people often use them as part of boiled or baked dishes. Therefore, the aim of this study was to observe the effect of FS and ChS heat treatments at 40 °C and 150 °C for 20 min on the content of fat, FA, atherogenicity index (AI) and thrombogenicity index (TI), and total antioxidant activity (TAA) in comparison with heat treatments at 20 °C. The content of fat in FS was higher in comparison with ChS (P 
ISSN:1212-1800
1805-9317
DOI:10.17221/159/2022-CJFS