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| Effects of frying temperature of flaxseed on quality of pressed flaxseed oil |
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| KeyWord:flaxseed frying temperature of flaxseed pressed flaxseed oil quality |
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| Abstract: |
| The flaxseed oils were prepared by the pressing of flaxseeds fried at different temperatures. The sensory quality, physicochemical index, nutritional component content and fatty acid composition of pressed flaxseed oil were analyzed to study the effects of frying temperature on quality of pressed flaxseed oil.The results showed that with the increase of frying temperature, the smell of pressed flaxseed oil changed from nut aroma to strong burnt taste, and the color became darker. When frying at 195?℃ for 45 min, the unique fragrant flavor of hot pressed flaxseed oil formed. The contents of VE, total phenols and sterols gradually decreased. When frying at 255?℃ for 45 min, the loss rates of VE, total phenols and sterols were 75.7%, 76.5% and 88.9% respectively. The frying temperature of flaxseed had a significant effect on the contents of major fatty acids in flaxseed oil. Moderate frying was beneficial to the oxidative stability of flaxseed oil. In addition, the nutritional component content in pressed flaxseed oil was closely related to its physicochemical index, which in turn affected the quality of pressed flaxseed oil. |
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