Physico-chemical and functional properties of flour prepared from native and roasted whole linseeds

Abstract

The present research work was conducted to analyze the physico-chemical, functional, morphological properties and fatty acid profile of the flour, obtained from the raw and roasted whole linseeds (Padmini variety). The moisture, carbohydrates and crude fibre were found lower whereas, protein, fat, ash and energy value were found significantly higher, after roasting. Water absorption capacity of raw linseed flour was found significantly higher than roasted linseed flour. Whereas, water solubility index and oil absorption capacity of roasted linseed flour was found significantly higher than raw linseed flour. Fatty acid profile of roasted linseed flour showed slight increase in fatty acid values, than raw linseed flour. The morphological analysis revealed that irregular shaped particles of raw linseed flour changed to cluster like structure in the roasted linseed flour. XRD profile revealed diffused and large peaks of raw and roasted linseed flour indicating the presence of amorphous materials within its matrix.