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Processes 2019, 7(4), 189; https://doi.org/10.3390/pr7040189

Optimal Ultrasound-Assisted Process Extraction, Characterization, and Functional Product Development from Flaxseed Meal Derived Polysaccharide Gum

1
Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad 38000, Pakistan
2
Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
3
Department of Chemistry, Faculty of Physical Sciences, Government College University, Faisalabad 38000, Pakistan
*
Author to whom correspondence should be addressed.
Received: 14 March 2019 / Revised: 25 March 2019 / Accepted: 27 March 2019 / Published: 2 April 2019
(This article belongs to the Special Issue Green Separation and Extraction Processes)
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Abstract

Flaxseed (Linum usitatissimum L.) has several health-promoting applications as dietary food ingredient supplementation, owing to presence of high quality of oil, polyunsaturated fatty acids, high dietary fiber and protein contents. The presence of different anti-nutritional components, for example cyanogens (HCN) and tannins in meal, limits its application for food purposes. The study was conducted to observe the effect of ultrasound-assisted extraction on polysaccharide gums (PSG) yield using response surface methodology. The selected variables were sonication temperature (°C), water to meal ratio, sonication amplitude level (%), sonication pH, and sonication time (min). Ultrasound-assisted extraction significantly reduced the anti-nutritional components like HCN and tannins. The extracted PSG yield from partially defatted flaxseed meal (PDFM) samples varied to a minimum of 7.24% to a maximum of 11.04% when extraction temperature (°C) and amplitude level (%) varied from −1 to +1 and keeping all other variables constant at mean value. Physiochemical and functional properties of extracted PSG were studied. Yoghurt with different treatment combinations were prepared by supplementing flaxseed-derived PSG as stabilizer ranging from 0.25% to 1.5%, keeping baseline samples without PSG as control. Functional properties of PSG-supplemented yoghurt such as pH, syneresis, and viscosity were determined to assess the influence of PSG supplementation on yoghurt quality. In the organoleptic behavior of PSG-supplemented yoghurt, no adverse effect on the flavor have been observed, but the textural properties vary significantly among different treatments. Overall, the acceptability of 1% PSG-supplemented yoghurt was significantly higher than other treatments. View Full-Text
Keywords: flaxseed; response surface methodology; sonication; PSG; functional food; characterization flaxseed; response surface methodology; sonication; PSG; functional food; characterization
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Akhtar, M.N.; Mushtaq, Z.; Ahmad, N.; Khan, M.K.; Ahmad, M.H.; Hussain, A.I.; Imran, M. Optimal Ultrasound-Assisted Process Extraction, Characterization, and Functional Product Development from Flaxseed Meal Derived Polysaccharide Gum. Processes 2019, 7, 189.

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