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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 (R_max) for supplemented flours. Nevertheless, dough extensibility (E) was declined.    

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Flaxseed is one of the oilseeds that use as ingredient in food product due to its considerable nutritional and beneficial health effects. In this study in order to produce functional Taftoon bread, ground flaxseed was incubated at 30 ºc and microwaved for 2.5  minutes in order to reduce cyanogenic glycosides compound. Wheat flour replaced with treated ground flaxseed at 5, 15 and 25 percent levels. Results showed that cyanogenic compound reduced 84/6%. Result of rheological properties test of dough showed that, with replacing wheat flour with ground flaxseed, water absorption of dough and expansion of dough during fermentation decreased and stability time of dough increased and the difference between them was significant (p<0.01). Results of stress relaxation test showed that addition of ground flaxseed to wheat flour, increases the viscoelasticity of dough. Results of oxidative stability test showed that with replacing wheat flour with ground flaxseed, peroxide and thiobarbituric acid value increased and highest value was at 15% ground flaxseed and had significant difference(p<0.01). Results showed that bread containing flaxseed had darker color and softer texture and staling of bread containing flaxseed was lower. Results of organoleptic test showed that bread containing flaxseed had better flavor, aroma, texture and overall acceptability by panelist, although color of bread had less acceptance at 15% and 25% level of replacing ground flaxseeds.  

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In this research stirred yoghurt prepared by addition of three sources of omega-3s; encapsulated fish oil, flaxseed oil and mixtures of the two oils at four levels (0, 650, 1625 & 3250 mg/1000 ml) and two addition step (after heating and after incubation step). Experiments were carried out in three replicates and a completely randomized factorial design was used for statistical analysis. Oxidative stability and fatty acid profiles were determined during the first, tenth and twentieth of storage time. The peroxide values and thiobarbituric acid values of enriched yoghurt with fish oil and enriched yoghurts after heat treatment are significantly highest. Polyunsaturated fatty acids and omega3 of enriched yoghurt with flaxseed oil is significantly higher than other samples. Therefore, it could be achieve the stirred yoghurt with higher oxidative stability by enrichment with flaxseed oil after heat treatment.

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The aim of this study was to investigate the possibility of formation coacervate complex between gelatin and flaxseed mucilage and to optimize this complex at different pH and protein-polysaccharide ratio. At different pH from 2.5-4.5 and ratio of protein-polysaccharide (1:1, 1:2 and 1:3) the complew was formed and various experiments included potential zeta, Fourier infrared spectroscopy, solution turbidity and coacervate efficiency were performed to confirm the coacervate complex formation. Results showed that at pH<5, formation of electrostatic interactions are possible due to positive charge of gelatin and negative charge of mucilage. Regarding to coacervate efficacy and solution opacity, the optimized weight ratio of gelatin to mucilage and pH for complex formation were 1:1 and 3.5, respectively. furthermore, the FT-IR spectrum demonstrated the transforming of –OH band and removing typical absorption peaks of gelatin and mucilage which indicated complex formation between two compounds. The complex could be applied in encapsulation of susceptible food ingredients and monitoring their release.

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In this study, a tertiary conjugate of flaxseed mucilage (FM)-gelatin–oxidized tannic acid (OTA) at two acidic and alkali pHs was fabricated. The total amount of biopolymers and added OTA was 2% (w/w solution) and 5 % (of total biopolymers), respectively. Fourier transforms infrared spectroscopy and solid state UV-visible spectroscopy were applied to confirm the complex formation and volume, solubility and phenolic content of the complexes were determined. Then, the effect of OTA concentration (0.5, 2.5, 5 and 10%) and reaction temperature (30, 40 and 50 °C) of gelatin with OTA were also evaluated through scanning electron microscopy analysis, yield complex and colorimetry. It was found that the addition of OTA to gelatin solution at alkali pH created strong bonds and a stable complex. The water solubility of acid complex (6.1%) was higher than that of alkali sample (3.6%). The optimal condition, regarding to high phenolic content and low solubility, was 5% OTA and the reaction temperature of 30 °C. This complex, may be suitable to apply for various applications such as protection of sensitive food ingredients from oxidative stresses and controlled release of bioactive components in delivery systems in food industry. 

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The target of present study was production of functional low-fat yogurt fortified with flaxseed flour. The effect of different concentrations of flaxseed flour (0.5, 1 and 1.5%) during different storage time (1, 7, 14, 21 days) have been studied on physicochemical, microbial and sensory properties of Low fat yogurt. The results showed that increasing in flaxseed flour had no significant effect on pH, acidity and peroxide value while significantly synergies and dry matter increased and pH and viscosity decreased. With increasing in storage time, dry matter and Acidity increased, while pH and viscosity decreased. Peroxide values increased significantly during storage of yogurt samples. Different levels of flaxseed flour had no significant effect on mold and yeast counts, while it has showed significant increase with increasing in storage time. Regarding to sensory properties, the most scores were obtained for control and with 0.5% flaxseed flour samples. while scores were reduced during storage. Regarding to nutritional properties of flaxseed flour and including essential fatty acids, addition of 0.5% flaxseed flour with preserving chemical and physical properties can help to produce functional low fat yogurt.

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Yogurt as a member of fermented food family has been considered an appropriate food system in order to transfer nutraceutical and plant extracts in daily consumption. Thereupon omega-3 fatty acids of plants oil including Purslane and flax seeds oil could be suitable targets to produce functional yogurts. The purpose of this study was to study the effect of the addition of Purslane Oil and Flaxseed Oil on Yogurt Physicochemical and Organoleptic Characteristics. In this study, the effect of using Purslane Oil Concentrations  (0/5%, 1/5%, 2%) and Flaxseed Oil Concentrations (0/5%, 1/5%, 2%) individually and simultaneously on Yogurt Physicochemical and Organoleptic Characteristics at 4 C and over time intervals. The evaluation of fatty acid profiles showed that the replacement of Purslane Oil and Flaxseed Oil in treatments reduced the amount of saturated fatty acids and increased the amount of unsaturated fatty acids. The obtained results physicochemical properties demonstrate that application of Purslane and flax seeds oil led to a significant reduction in pH and enhancement in acidity values (p≤0.05). While crude fat and dry matter content of treatments didn’t alter significantly (p>0.05). While crude fat and dry matter content of treatments didn’t alter significantly. On the other hand oxidative sensibility of treatments showed a reverse correlation with Purslane and flax seeds oil substitution, so that all the samples had a far higher proxide values than control sample (p≤0.05). In addition, sensorial investigation of samples implied the fact that Purslane and flax seeds oil usage doesn’t change the organoleptic features (except in 1.5 and 2 percent substitution) which is eventually caused greater acceptance of treatment with 0.5 percent Purslane oil than control and selected as the best treatment

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In this study, the effect of different amounts of flaxseed extract (0, 2.5, 5, 7.5, 10, 12.5 and 15%) on the physicochemical and rheological properties of kashk was investigated Then, in order to better understand the effect of flaxseed extract on the evaluated properties, Sensitivity Analysis (SA) of selected regression models was performed. The results of analysis of variance showed that the effect of flaxseed extract concentration on moisture, fat, protein, pH and solubility of kashk samples was significant so that according to the results of sensitivity analysis for each one percent increase in flaxseed extract about 4.38% moisture, 11.82% fat and 0.78% pH of the samples increased. Also, for each increase of one percent of flaxseed extract, about 7.01% of protein and 2.72% of solubility of samples were reduced. Therefore, according to the results of sensitivity analysis, fat had the highest sensitivity and pH the lowest sensitivity compared to physicochemical properties to changes in flaxseed extract. Also, the results of analysis of variance of the samples showed that the effect of flaxseed extract concentration on all parameters of Herschel model (flow behavior index, consistency coefficient and yield stress) was significant So for each one percent increase in flaxseed extract about 9% consistency coefficient and 11.82% fat and 9.03% the yield stress of the samples increased.

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The demand of low-fat and reduced-fat product has greatly increased due to consumer’s awareness of the relationship between diet and health. This has led the dairy food industry to continuously work on formulating and developing “functional dairy foods” with good textural qualities. In this research, the influence of different levels of Alyssum homolocarpum seed gum (AHSG) (0-1%) and Flaxseed gum (FG) (0-1%) on the physicochemical, sensory and microbial properties of low-fat synbiotic cream cheese during 45 days of storage were evaluated. The results showed that AHSG and FG increase caused significant increment in moisture content, hardness, springiness, adhesiveness and spreadability of samples. Evaluation of the organoleptic properties showed that addition of AHSG and FG caused a double impact on the sensory properties, and sensory parameters improved up to medium concentrations of AHSG and FG. Results showed that during the storage, acidity increased while pH, hardness, springiness, adhesiveness and spreadability were decreased. Based on the probiotic count test, only optimized sample had the amount of probiotic bacteria in the standard range at the end of storage time. The findings of this study showed that incorporation of AHSG and FG into the formulation of low-fat synbiotic cream cheese could be an effective strategy to overcome the problems associated with fat reduction.

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Today, the tendency to use flaxseed oil as a rich plant source of ω-3 fatty acids has increased. But the high content of unsaturated fatty acids in flaxseed oil makes it highly susceptible to oxidation. In this study, to produce flaxseed oil powder with more stability than oil, rosemary leaf powder (as a natural source of antioxidants) in 3 levels (5, 10 and 15% of oil) and 3 different proportions of flaxseed oil and Microcrystalline cellulose (50:50, 50:75 and 50: 100) were mixed together. The results showed that by transporting the oil to the powder form and addition of rosemary leaves, the rate of increase in peroxide, thiobarbituric acid and acidity during storage was decreased significantly (p < 0.05). Storage at refrigerator (4 ºC) was more effective than room temperature (25 ºC) in increasing oxidative stability of samples during storage. Oxidative stability increased with increasing the concentration of microcrystalline cellulose and rosemary leaves. Addition of rosemary leaves caused a slight increase in acidity in the samples. Rosemary leaves also increased phenolic compounds, chlorophylls and carotenoids in the samples. Mixing the oil with microcrystalline cellulose significantly (p < 0.05) reduced the decomposition rate of phenolic compounds, chlorophyll and carotenoid contents. It was concluded that by mixing flaxseed oil with microcrystalline cellulose and rosemary leaves, a new powder product with suitable oxidative stability is introduced, which has the potential to be applied directly on foods such as salads or to be used in different food formulations to fortify them with natural antioxidants and ω-3 essential fatty acids.

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Flaxseed oil is sensitive to oxidation due to its high content of polyunsaturated fatty acids. Antioxidant sources such as olive leaves can be used to stabilize it. Olive leaves contain lipase and lipoxygenase enzymes that need to be removed before use. Therefore, the aim of this study was to investigate the extraction of oil by cold pressing of flax seeds with blanched leaves steamed at levels (0 (control sample), 2.5, 5, 7.5 and 10% w­/­w­) is. Acidity, peroxide, phenolic content, fatty acid composition, chlorophyll content, carotenoid content and oxidative stability of extracted flaxseed oil were investigated during storage. The results showed that by adding different levels of blanched olive leaves, the acidity and peroxide number decreased and the amount of carotenoids, chlorophyll, phenolic compounds content and oxidative stability of oil samples in different levels of blanched olive leaves significantly increased compared to the control sample(P <0.05). On the other hand, during the storage period in the treated samples, the acidity and peroxide number of the samples increased significantly (P <0.05) but this increase was less than the control sample. Also, fatty acid profiles showed that by adding blanched olive leaves, the linolenic acid (18: 3) was preserved during further storage. According to the obtained results, it can be said that with the addition of blanched olive leaves, phenolic compounds in the produced oil increased and also oxidative stability increased and beneficial compounds such as linolenic acid and more carotenoids were preserved and a useful oil can be produced and offered to the consumer market.

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Enrichment of fruit juices with dietary fiber can not only improve the final quality of the drink, but also improve the health of the consumer. Among oilseeds, flaxseed is rich in alpha-linolenic acid, soluble dietary fiber and lignan. In this study, dietary solution fiber of flaxseed was extracted by three methods of alkaline, enzymatic and ultrasonic extraction and extraction efficiency, water and oil storage capacity and colorimetry of the extracted soluble fibers were evaluated. The results showed that the soluble fiber extracted by ultrasonic method with the highest extraction efficiency, water holding capacity, oil holding capacity and having the highest L * index and the lowest a * and b * index, was selected as the optimal sample.  The optimal sample of soluble fiber was added to apple juice drink at the levels of 0.5%, 1%, 1.5%. Physicochemical and sensory properties of apple juice drink during 30 days of storage at first day, the fifteenth day and the thirtieth day was evaluated. The results showed that the use of flaxseed soluble fiber had a significant effect on brix, dry matter, pH, turbidity, sensory properties (taste, color, aroma, texture, general acceptance) of apple juice drink (p≤0.05). Rheological test showed that all apple juice treatments containing soluble flaxseed fiber had a non-Newtonian behavior. The apple juice drink containing 0.5% of soluble dietary fiber obtained the highest score of sensory properties. Turbidity of apple juice drink containing 0.5% soluble dietary fiber was less than other samples. Therefore, apple juice drink containing 0.5% of soluble dietary fiber selected as an optimal treatment. By adding soluble dietary fiber of flaxseed to apple juice can produce a new drink with favorable characteristics.
 

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There is a growing demand to produce high quality-meat analog based on plant-based protein.. producing meat analog which is rich in tenderness and juiciness is one of the recent challenges in this field. In this survey, flaxseed protein concentrate was used at levels (0, 1, 2, 4, and 5%) as a novel ingredient to develop plant-based meat during the high moisture extrusion in combination with pea protein isolate and the physicochemical properties, The functional, textural, and sensory characteristic of the produced meat analogs were investigated. The results showed that the addition of flaxseed protein concentrate had a significant effect on the amount of protein, carbohydrate, fat, and pH in the samples (p˂0.05) and improved the functional properties such as increasing cooking yield(%) and reducing expressible moisture(%). textural parameters and brightness and redness parameters of the sample were significantly reduced by the addition of flaxseed protein concentrate (p˂0.05). The use of flaxseed protein concentrate significantly increased (p˂0.05).the taste and overall acceptance of the control sample(T1) respectively from 3 and 3, 4 to 4.8 and 4.6 in T5 sample.
 

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Encapsulation is a process to protect bioactive compounds against unfavorable environmental conditions in order to increase their stability and bioavailability. Regarding the existence of bioactive compounds in grape pomace and flaxseed oil, the aim of this research was to encapsulation of grape pomace (Vitis viniferae cv. Rash (and flaxseed oil with different ratios of maltodextrin and gum tragacanth (1:1, 1:2, 2:1) using a spray drier and evaluation of the quality properties of obtained microcapsules. The produced microcapsules were analyzed in terms of microcapsulation yield, solubility and humidity contents, total phenolic contents, antioxidant activity, the interaction between wall and core materials and microstructure. According to the results, there were no significant differences between the microcapsules in terms of humidity and solubility contents (P<0.05). The highest microencapsulation yield, total phenolic contents and antioxidant activity were observed in the microcapsules produced with equal ratios (1:1) of maltodextrin and gum tragacanth. While the spherical shape was observed by scanning electron microscope for all of microcapsule samples, the microcapsules produced with equal ratios (1:1) of maltodextrin and gum tragacanth had a more compact and homogeneous structure. FT-IR analysis also confirmed the creation of new interactions between the wall and core materials of the obtained microcapsules. The results of the present research showed that using maltodextrin and gum tragacanth as wall material in an equal ratio (1:1) had a proper performance in order to microencapsulation of grape pomace and flaxseed oil.
 

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The aim of this study is to investigate aqueous extraction process as a safe and environmentally friendly method for extracting oil from flaxseed. For this purpose, flaxseeds were first roasted (at 120 °C for 45 minutes), then ground and the extraction process was performed. In the aqueous extraction process, temperature (25-70 ° C), time (1.5-5.5 hours) and pH (4-7) conditions were applied and qualitative characteristics (acid value, peroxide value and oil extraction yield) were measured. The results showed that, with increasing extraction time and temperature, the obtained oil yield also increased, so that the maximum yield related to extraction time of 3 hours, extraction temperature of 70 °C and pH=4. Also acid and peroxide values increased by increase of the extraction time and temperature. According to the results of the acid value, peroxide value and extraction oil yield, extraction at 70 °C, 2.45 h and pH=4 was selected as the optimal treatment and quality characteristics of the extracted oil was evaluated during storage. The results showed that, chlorophyll, carotenoids and total phenol content significantly decreased (p≤0.05) during storagemouseout="msoCommentHide('_com_1')" onmouseover="msoCommentShow('_anchor_1','_com_1')">[U1] . Also, acid and peroxide values had a significant increase during storage (p≤0.05) and the maximum observed at 60th day storage. It was concluded that aqueous extraction of oil from flaxseed despite its relatively low efficiency, improved quality characteristics and can be a good alternative to conventional methods.

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The use of medicinal plants in food has a long history. Flaxseed oil and eucalyptus essential oil are highly regarded due to their biological properties. In this research, the aim is to investigate the antimicrobial properties of zein nanofibers containing flaxseed oil and eucalyptus essential oil to control staphylococcus aureus and escherichia coli bacteria in a laboratory environment. For this purpose, flaxseed oil mixed with eucalyptus essential oil in zein solution. Then, it was converted into nanofibers using an electrospinning machine. In order to study the characteristics and antimicrobial properties of the nanofibers, tests including scanning electron microscopy (SEM), fiber diameter determination with Image J software, atomic force microscopy (AFM), X-ray diffraction (XRD), thermal gravimetric analysis (TGA) were performed. Investigation of antimicrobial properties of produced nanofibers by disk diffusion method were performed. The SEM results showed that the morphology of the electrospun fibers was uniform and free of beads. AFM images represented three-dimensional and tubular images of fibers obtained from electrospinning zein/flaxseed oil/eucalyptus essential oil. The X-ray diffraction pattern showed an increase in the crystallinity intensity of the treatments compared to the control sample. Based on thermal analysis results, eucalyptus and flaxseed oil increased the thermal stability of zein nanofibers. The results showed that the addition of flaxseed oil to eucalyptus essential oil strengthened the antimicrobial properties of nanofibers. According to the results of the present research, the zein/flaxseed oil/eucalyptus essential oil fibers can be used as natural antimicrobials.
 

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In recent years, researchers have identified and extracted bioactive peptides with acceptable antioxidant properties from different protein sources. Flaxseed meal, which is the main by-product of the linseed oil extraction process, contains a large amount of protein, which can be obtained by enzymatic hydrolysis to peptides with antioxidant properties. In this research, the effect of hydrolysis conditions (enzyme concentration 2.7-1% and time 30-183.64 minutes), type of protease (pancreatin and alcalase) and ultrasound pretreatment on the degree of hydrolysis and antioxidant properties (DPPH free radical inhibition, Total antioxidant activity, and iron ion chelation) of hydrolyzed protein obtained from flaxseed meal were evaluated using the response surface method. The optimal conditions for the production of hydrolyzed protein with the most antioxidant properties with alcalase enzyme with and without pretreatment and pancreatin enzyme with and without pretreatment, respectively, were hydrolysis time 79, 146.79, 111.77 and 97.21 minutes and enzyme concentration 2.29%, 1.46%, 2.26% and 1.38%; According to the obtained results, by examining the degree of hydrolysis and antioxidant properties of the hydrolyzed proteins of flaxseed meal, hydrolyzed protein with pancreatin enzyme was suggested as the optimal treatment. Hydrolyzed protein with pancreatin enzyme with ultrasound pretreatment was reported to have 75.66% DPPH free radical inhibition, 70.39% iron ion chelating activity, total antioxidant activity with absorbance of 0.86 nm and 80.69% hydrolysis degree. Therefore, it can be stated that the hydrolyzed protein of flax seed meal with strong antioxidant capacity is a bioactive compound for use in food formulations and the production of beneficial products.
 

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This study was conducted to investigate the effect of 20 and 40 kGy doses of Gamma-Ray (GR), 90 and 120-second- Infrared Irradiation (IR), as well as 15 and 30 minute- Roasting (R) at 140˚C on Amino Acid (AA) profile, AA degradation, ruminal Dry Matter (DM), and Crude Protein (CP) degradation kinetics and in vitro digestibility of Linseed Meal (LSM). The results indicated that while the AAs contents of untreated LSM were relatively higher, the disappearances of AA were decreased by GR and IR after 16 hours of incubation in the rumen (P< 0.01). Moreover, irradiation decreased the water-soluble fraction and increased the potentially degradable fraction of DM and CP (P< 0.01). On the other hand, GR treatments decreased the Effective Ruminal Degradability (ERD) of DM and CP at ruminal outflow rates of 0.05 and 0.08 h-1 (P< 0.01). The digestible undegradable protein and the metabolizable protein of GR and IR at three outflow rates (0.02, 0.05 and 0.08 h^-1) were significantly higher than the roasted treatment and the control group (P< 0.01). Metabolizable Protein (MP) of IR did not have a significant difference with the control group in the outflow rate of 0.02, but there was significant increase in outflow rates of 0.05 and 0.08 h-1 (P< 0.01).