Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds

IF 0.6 4区 综合性期刊 Q3 MULTIDISCIPLINARY SCIENCES Acta Scientiarum-technology Pub Date : 2022-01-12 DOI:10.4025/actascitechnol.v44i1.57014
M. Elsorady, Amal M. A. El-Borhamy, Ekram H. Barakat
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引用次数: 1

Abstract

The present investigation was conducted to study yield, yield components and chemical composition of some flax genotypes (Sakha 3, 5 and 6, Giza 11, 12 and Strain 651). New flax strain 651 (S.651) recorded the highest value in technical length, while flax Giza 12 and 11 achieved the highest straw yields per plant and per hectare. Flax Giza 11 variety had the highest value of seed yield per hectare. With respect to chemical composition of flaxseed genotypes, flaxseed Sakha 5 variety had the lowest moisture content followed by Sakha 3, Sakha 6, Giza 12 and Giza 11. On the other hand, flaxseed S.651 genotype had the highest moisture and fiber contents. Flaxseed Sakha 5 had the highest oil content whereas; flaxseed Sakha 3 had the lowest oil content. Flaxseed Sakha 3 had the highest protein content followed by flaxseed S.651 and flaxseed Giza 12. Extracted oils from all genotypes had low values of physicochemical parameters. Main fatty acids of extracted flaxseed oil were linolenic, oleic, linoleic, stearic and palmitic fatty acids. Pasta was fortified with flaxseed at levels 5, 10 and 15% w w-1 to enhance the nutritional quality. Pasta samples were assessed for proximate analyses, minerals, cooking quality and sensory evaluation. Chemical composition of pasta fortified with flaxseed meal was reflective of the innate composition of flaxseed meal. There was no significant variance between control and flaxseed 5% in optimum cooking time. Sensory evaluation of pasta (control and flaxseed 5%) revealed no significant difference in terms of taste, color and overall acceptability
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新埃及亚麻籽基因型及亚麻籽强化面食的评价
对萨哈3号、5号和6号、吉萨11号、12号和651号亚麻基因型的产量、产量组成和化学成分进行了研究。新亚麻品系651 (S.651)的技术长度最高,而吉萨12和吉萨11的单株和每公顷秸秆产量最高。亚麻吉萨11品种每公顷种子产量最高。从亚麻籽的化学成分来看,萨哈5号亚麻籽含水量最低,其次是萨哈3号、萨哈6号、吉萨12号和吉萨11号。另一方面,S.651基因型亚麻籽水分和纤维含量最高。萨哈5号亚麻籽含油量最高;萨哈3号亚麻籽含油量最低。亚麻籽萨哈3号的蛋白质含量最高,其次是亚麻籽S.651和亚麻籽吉萨12。所有基因型提取的精油理化参数值均较低。提取的亚麻籽油主要脂肪酸为亚麻酸、油酸、亚油酸、硬脂酸和棕榈酸。在面食中添加5、10和15% w-1水平的亚麻籽以提高营养质量。对面食样品进行了近似分析、矿物质、烹饪质量和感官评价。亚麻籽粕强化面食的化学成分反映了亚麻籽粕的天然成分。在最佳蒸煮时间上,对照组与亚麻籽5%之间无显著差异。面食(对照组和亚麻籽5%)的感官评价显示,在味道、颜色和总体可接受性方面没有显著差异
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来源期刊
Acta Scientiarum-technology
Acta Scientiarum-technology 综合性期刊-综合性期刊
CiteScore
1.40
自引率
12.50%
发文量
60
审稿时长
6-12 weeks
期刊介绍: The journal publishes original articles in all areas of Technology, including: Engineerings, Physics, Chemistry, Mathematics, Statistics, Geosciences and Computation Sciences. To establish the public inscription of knowledge and its preservation; To publish results of research comprising ideas and new scientific suggestions; To publicize worldwide information and knowledge produced by the scientific community; To speech the process of scientific communication in Technology.
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