| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1264951 | Procedia Food Science | 2011 | 6 Pages |
Nowadays the special attention of scientists is focused on flaxseed that is rich in polyunsaturated fatty acids ω-3 and ω-6, proteins, water-soluble polysaccharides, dietary fibre, lignin, vitamins, minerals and phenolic compounds. Paying attention is caused by flaxseed ability to have a great influence on human health, prevent cardiovascular diseases, gastrointestinal problems and cancer. New butter with flaxseed additive and flaxseed additive technology were developed by us. The suspension microstructure of flaxseed additive was studied. It was revealed that microstructure of flaxseed additive is multicomponent and structured system. It consists of uninterrupted phase of polysaccharides solution and structural elements such as particles of flaxseed, globules and areas with a cellular structure from polygonal cells. As a result the mechanism of microstructure suspension formation was proposed. It has a few stages. They are the formation of dispersion of globules, the aggregation of globules and formation of areas with a cellular structure. Sensory evaluation has shown that butter with flaxseed additive has pure creamy flavour and odor without flavour and odor of additive, yellow color and good spreadability and plasticity. It was proven that addition of structured suspension of flaxseed additive makes structure destruction decrease and plasticity increase. It was also revealed that recovering ability of butter structure soars when flaxseed additive dose increases. This fact indicates that butter with the flaxseed additive has coagulation-crystallization structure with domination of the coagulation one. Decrease of structure destruction and increase of recovering ability of butter structure apparently due to the formation of additional intermolecular bonds between the components of flaxseed additive and butter.
