Defatted flaxseed protein products |
2-3.6% |
Meat emulsion |
Dev & Quensel (1989)Dev, D. K., & Quensel, L. (1989). Functional properties of linseed protein products containing different levels of mucilage in selected food systems. Journal of Food Science, 54(1), 183-186. http://dx.doi.org/10.1111/j.1365-2621.1989.tb08597.x. http://dx.doi.org/10.1111/j.1365-2621.19...
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Defatted flaxseed protein products |
1 and 3% |
Canned fish sauce |
Dev & Quensel (1989)Dev, D. K., & Quensel, L. (1989). Functional properties of linseed protein products containing different levels of mucilage in selected food systems. Journal of Food Science, 54(1), 183-186. http://dx.doi.org/10.1111/j.1365-2621.1989.tb08597.x. http://dx.doi.org/10.1111/j.1365-2621.19...
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Defatted flaxseed meal |
3.0% |
Pork meatballs |
Waszkowiak & Rudzinska (2014)Waszkowiak, K., & Rudzinska, M. (2014). Effect of flaxseed meal and extracts on lipid stability in a stored meat product. Journal of the American Oil Chemists’ Society, 91(6), 979-987. http://dx.doi.org/10.1007/s11746-014-2438-x. PMid:24882871. http://dx.doi.org/10.1007/s11746-014-243...
|
Defatted flaxseed protein products |
0.5 and 1.0% |
Ice cream |
Dev & Quensel (1989)Dev, D. K., & Quensel, L. (1989). Functional properties of linseed protein products containing different levels of mucilage in selected food systems. Journal of Food Science, 54(1), 183-186. http://dx.doi.org/10.1111/j.1365-2621.1989.tb08597.x. http://dx.doi.org/10.1111/j.1365-2621.19...
|
Flaxseed meal |
5-20% |
White bread |
Koca & Anil (2007)Koca, A. F., & Anil, M. (2007). Effect of flaxseed and wheat flour blends on dough rheology and bread quality. Journal of the Science of Food and Agriculture, 8(6), 1172-1175. http://dx.doi.org/10.1002/jsfa.2739. http://dx.doi.org/10.1002/jsfa.2739...
|
Flaxseed meal |
5-15% |
Bagel |
Alpaslan & Hayta (2006)Alpaslan, M., & Hayta, M. (2006). The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product. Journal of Food Quality, 29(6), 617-627. http://dx.doi.org/10.1111/j.1745-4557.2006.00099.x. http://dx.doi.org/10.1111/j.1745-4557.20...
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Defatted flaxseed meal |
21% |
Cookie |
Rodrigues et al. (2012)Rodrigues, R. T., Fanaro, G. B., Duarte, R. C., Koike, A. C., & Villavicencio, A. L. C. H. (2012). A sensory evaluation of irradiated cookies made from flaxseed meal. Radiation Physics and Chemistry, 81(8), 1157-1159. http://dx.doi.org/10.1016/j.radphyschem.2012.02.001. http://dx.doi.org/10.1016/j.radphyschem....
|
Flaxseed meal |
15% |
Bread |
Conforti & Davis (2006)Conforti, F. D., & Davis, S. F. (2006). The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread. International Journal of Food Science & Technology, 41(s2), 95-101. http://dx.doi.org/10.1111/j.1365-2621.2006.01410.x. http://dx.doi.org/10.1111/j.1365-2621.20...
|
Flaxseed meal |
0-5.0% |
Muffins |
Shearer & Davies (2005)Shearer, A. E. H., & Davies, C. G. A. (2005). Physicochemical properties of freshly baked and stored whole-wheat muffins with and without flaxseed meal. Journal of Food Quality, 28(2), 137-153. http://dx.doi.org/10.1111/j.1745-4557.2005.00004.x. http://dx.doi.org/10.1111/j.1745-4557.20...
|
Defatted flaxseed meal |
7.5-20% |
Snack |
Ganorkar et al. (2016)Ganorkar, P. M., Patel, J. M., Shah, V., & Rangrej, V. V. (2016). Defatted flaxseed meal incorporated corn-rice flour blend based extruded product by response surface methodology. Journal of Food Science and Technology, 53(4), 1867-1877. http://dx.doi.org/10.1007/s13197-015-2134-3. PMid:27413213. http://dx.doi.org/10.1007/s13197-015-213...
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Defatted flaxseed meal |
27% |
Cereal-based bars |
Giacomino et al. (2013)Giacomino, S., Peñas, E., Ferreyra, V., Pellegrino, N., Fournier, M., Apro, N., Carrión, M. O., & Frias, J. (2013). Extruded flaxseed meal enhances the nutritional quality of cereal-based products. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 68(2), 131-136. http://dx.doi.org/10.1007/s11130-013-0359-8. PMid:23640296. http://dx.doi.org/10.1007/s11130-013-035...
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Defatted flaxseed meal |
10-40% |
Noodles |
Bhise et al. (2015)Bhise, S., Kaur, A., & Aggarwal, P. (2015). Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean. Journal of Food Science and Technology, 52(9), 5882-5889. http://dx.doi.org/10.1007/s13197-014-1630-1. PMid:26345004. http://dx.doi.org/10.1007/s13197-014-163...
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Flaxseed protein hydrolysates |
/ |
Meat flavor enhancers |
Wei et al. (2018)Wei, C. K., Thakur, K., Liu, D. H., Zhang, J. G., & Wei, Z. J. (2018). Enzymatic hydrolysis of flaxseed (Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products. Food Chemistry, 263, 186-193. http://dx.doi.org/10.1016/j.foodchem.2018.04.120. PMid:29784306. http://dx.doi.org/10.1016/j.foodchem.201...
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