Composition and characteristics of oil extracted from flaxseed-added corn tortilla

• Published in: Food chemistry Vol. 117; no. 1; pp. 83 - 87
• Main Authors: Rendón-Villalobos, J.R., Bello-Pérez, L.A., Agama-Acevedo, E., Islas-Hernández, J.J., Osorio-Díaz, P., Tovar, J.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.11.2009; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: amylose; Biological and medical sciences; Cereal and baking product industries; Chemical composition; chemical concentration; chemical interactions; cooking fats and oils; dietary supplements; Fat industries; Flaxseed; food composition; Food industries; free fatty acids; Fundamental and applied biological sciences. Psychology; ingredients; linseed; lipid content; lipid peroxidation; physicochemical properties; protein content; rancidity; starch; Tortilla; tortillas; Unsaturated fatty acids; Unsaturated fatty acids; Chemical composition; Flaxseed; Tortilla; Oil; Linseed; Corn; Cereal; Unsaturated fatty acid; Extract
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2009.03.080

Flaxseed has recently gained attention as a functional food, and the effect of adding flaxseed (10%, 15%, and 20%) to tortillas was evaluated. The physicochemical characteristics and the free fatty-acid (FFA) content of the oil extracted from flaxseed-added corn tortilla were determined. The results showed that the lipid (4.27%) and protein content (9.10%) of the control sample was statistically lower ( p ⩽ 0.01) than the tortillas added with flaxseed. In general, the total amylose content did not change with the flaxseed-added content; however, the amylose apparently decreased with the amount of flaxseed, indicating the presence of starch–lipid complexes. The saponification value was 95.37 (mg KOH/g oil) in the tortilla added with 10% flaxseed and increased to 100 (mg KOH/g oil) for the 20% flaxseed treatment. The peroxide value was observed to increase ( p < 0.05) when the flaxseed flour was added at 10%, 15%, and 20%. In this study, the tortillas exhibited a high amount of total unsaturated fatty acids, 26.32–30.08% (oleic acid). Thus, the flaxseed-added corn tortilla could represent a valuable staple in improving the nutritional value of the original food product.