عنوان مقاله English
Purslane and flaxseed are rich sources of alpha-lineoic acid (omega-3), lignans, dietary fibre and various anti-oxidants. Health benefit of such components in prevention of certain diseases is the major reason for fortification of functional food products with these ingredients. In this study, effect of incorporating an equal (50:50) mixture of flaxseed andpurslane powders on physicochemical characteristics of flour and dough rheological properties was investigated. Addition of 5, 10, 15 and 20 %w/w of the mixture led to an increase in total protein and crude fibre contents of the supplemented flours, while wet gluten and Zeleny number were decreased. Addition of 5% flaxseed-purslane powder increased Farinograph water absorption, whereas above that level, water absorption of flour was not significantly (p<0.05) influenced. All levels of incorporation (except 20%) significantly increased Farinograph quality number. Farinograph results showed shorter stability time, higher softening degree for the supplemented flours compared to those of control flour. Extensigraph experiments revealed a significant increase in maximum resistance to extension (Rmax) for supplemented flours. Nevertheless, dough extensibility (E) was declined.
کلیدواژهها English
