Comparative Analysis of Effects of Two Different Processing Methods Roasting and Microwave on Quality of Flaxseed
Flaxseed is rich in linolenic acid,and has various bioactive effects such as anti-inflammation,antioxidation and prevention of cardiovascular disease.It is often added as a seasoning into various foods to enhance flavor.However,there is a certain amount of cyanogenic glycosides in flaxseed.After hydrolysis of cyanogenic glycosides,hydrogen cyanide is produced,and hydrogen cyanide components can cause damage to the human nervous system,endocrine system and cardiovascular system.Cyanogenic glycosides in flaxseed treated by heat can be rapidly decomposed.However,heat treatment can also affect some bioactive components in flaxseed,thereby affecting its quality.Based on this,in this study,the color,moisture,cyanogenic glycosides,acid value,peroxide value,anisidine value and volatile chemical components in flaxseed treated by two different heat treatment methods(roasting and microwave)are analyzed and compared.The research results show that two heat treatment methods could reduce the hydrogen cyanide content in flaxseed,and the degree of fat oxidation in flaxseed treated by roasting is significantly higher than that of flaxseed treated by microwave.With the increase of roasting temperature and microwave power,the content of cysteine(Cys)and lysine(Lys)in flaxseed decreases gradually,and the effect of roasting temperature and microwave power changes on the content of other amino acids is not significant.The fat oxidation rate of flaxseed treated by microwave is significantly lower than that of flaxseed treated by roasting,and the time required for heat treatment is shorter,which indicates that microwave treatment is better than roasting in the heat treatment methods of flaxseed.
NETL
NSTL
万方数据
维普
