Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds

The present investigation was conducted to study yield, yield components and chemical composition of some flax genotypes (Sakha 3, 5 and 6, Giza 11, 12 and Strain 651). New flax strain 651 (S.651) recorded the highest value in technical length, while flax Giza 12 and 11 achieved the highest straw yi...

Descripción completa

Detalles Bibliográficos
Autores: Elsorady, Muhammad Elsayed Ismael, El-Borhamy, Amal Mohamed Awed, Barakat, Ekram Hefnawy Ahmed
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:Brasil
Institución:Universidade Estadual de Maringá (UEM)
Repositorio:Acta scientiarum. Technology (Online)
Idioma:inglés
OAI Identifier:oai:periodicos.uem.br/ojs:article/57014
Acceso en línea:http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/57014
Access Level:acceso abierto
Palabra clave:Flaxseed Sakha 5; fortification; α-linolenic acid; cooking quality; pasta sensory evaluation.
id BR_cfc33197a08b4b00aecd3ebed9b0a8d5
oai_identifier_str oai:periodicos.uem.br/ojs:article/57014
network_acronym_str BR
network_name_str Brasil
repository_id_str
dc.title.none.fl_str_mv Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds
Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds
title Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds
spellingShingle Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds
Elsorady, Muhammad Elsayed Ismael
Flaxseed Sakha 5; fortification; α-linolenic acid; cooking quality; pasta sensory evaluation.
Flaxseed Sakha 5; fortification; α-linolenic acid; cooking quality; pasta sensory evaluation.
title_short Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds
title_full Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds
title_fullStr Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds
title_full_unstemmed Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds
title_sort Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds
dc.creator.none.fl_str_mv Elsorady, Muhammad Elsayed Ismael
El-Borhamy, Amal Mohamed Awed
Barakat, Ekram Hefnawy Ahmed
author Elsorady, Muhammad Elsayed Ismael
author_facet Elsorady, Muhammad Elsayed Ismael
El-Borhamy, Amal Mohamed Awed
Barakat, Ekram Hefnawy Ahmed
author_role author
author2 El-Borhamy, Amal Mohamed Awed
Barakat, Ekram Hefnawy Ahmed
author2_role author
author
dc.subject.por.fl_str_mv Flaxseed Sakha 5; fortification; α-linolenic acid; cooking quality; pasta sensory evaluation.
Flaxseed Sakha 5; fortification; α-linolenic acid; cooking quality; pasta sensory evaluation.
topic Flaxseed Sakha 5; fortification; α-linolenic acid; cooking quality; pasta sensory evaluation.
Flaxseed Sakha 5; fortification; α-linolenic acid; cooking quality; pasta sensory evaluation.
description The present investigation was conducted to study yield, yield components and chemical composition of some flax genotypes (Sakha 3, 5 and 6, Giza 11, 12 and Strain 651). New flax strain 651 (S.651) recorded the highest value in technical length, while flax Giza 12 and 11 achieved the highest straw yields per plant and per hectare. Flax Giza 11 variety had the highest value of seed yield per hectare. With respect to chemical composition of flaxseed genotypes, flaxseed Sakha 5 variety had the lowest moisture content followed by Sakha 3, Sakha 6, Giza 12 and Giza 11. On the other hand, flaxseed S.651 genotype had the highest moisture and fiber contents. Flaxseed Sakha 5 had the highest oil content whereas; flaxseed Sakha 3 had the lowest oil content. Flaxseed Sakha 3 had the highest protein content followed by flaxseed S.651 and flaxseed Giza 12. Extracted oils from all genotypes had low values of physicochemical parameters. Main fatty acids of extracted flaxseed oil were linolenic, oleic, linoleic, stearic and palmitic fatty acids. Pasta was fortified with flaxseed at levels 5, 10 and 15% w w-1 to enhance the nutritional quality. Pasta samples were assessed for proximate analyses, minerals, cooking quality and sensory evaluation. Chemical composition of pasta fortified with flaxseed meal was reflective of the innate composition of flaxseed meal. There was no significant variance between control and flaxseed 5% in optimum cooking time. Sensory evaluation of pasta (control and flaxseed 5%) revealed no significant difference in terms of taste, color and overall acceptability
publishDate 2022
dc.date.none.fl_str_mv 2022-01-12
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/57014
10.4025/actascitechnol.v44i1.57014
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/57014
identifier_str_mv 10.4025/actascitechnol.v44i1.57014
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/57014/751375153455
dc.rights.driver.fl_str_mv Copyright (c) 2022 Acta Scientiarum. Technology
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 Acta Scientiarum. Technology
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 44 (2022): Publicação contínua; e57014
Acta Scientiarum. Technology; v. 44 (2022): Publicação contínua; e57014
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
_version_ 1853660152166612992
spelling Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseedsEvaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseedsFlaxseed Sakha 5; fortification; α-linolenic acid; cooking quality; pasta sensory evaluation.Flaxseed Sakha 5; fortification; α-linolenic acid; cooking quality; pasta sensory evaluation.The present investigation was conducted to study yield, yield components and chemical composition of some flax genotypes (Sakha 3, 5 and 6, Giza 11, 12 and Strain 651). New flax strain 651 (S.651) recorded the highest value in technical length, while flax Giza 12 and 11 achieved the highest straw yields per plant and per hectare. Flax Giza 11 variety had the highest value of seed yield per hectare. With respect to chemical composition of flaxseed genotypes, flaxseed Sakha 5 variety had the lowest moisture content followed by Sakha 3, Sakha 6, Giza 12 and Giza 11. On the other hand, flaxseed S.651 genotype had the highest moisture and fiber contents. Flaxseed Sakha 5 had the highest oil content whereas; flaxseed Sakha 3 had the lowest oil content. Flaxseed Sakha 3 had the highest protein content followed by flaxseed S.651 and flaxseed Giza 12. Extracted oils from all genotypes had low values of physicochemical parameters. Main fatty acids of extracted flaxseed oil were linolenic, oleic, linoleic, stearic and palmitic fatty acids. Pasta was fortified with flaxseed at levels 5, 10 and 15% w w-1 to enhance the nutritional quality. Pasta samples were assessed for proximate analyses, minerals, cooking quality and sensory evaluation. Chemical composition of pasta fortified with flaxseed meal was reflective of the innate composition of flaxseed meal. There was no significant variance between control and flaxseed 5% in optimum cooking time. Sensory evaluation of pasta (control and flaxseed 5%) revealed no significant difference in terms of taste, color and overall acceptabilityThe present investigation was conducted to study yield, yield components and chemical composition of some flax genotypes (Sakha 3, 5 and 6, Giza 11, 12 and Strain 651). New flax strain 651 (S.651) recorded the highest value in technical length, while flax Giza 12 and 11 achieved the highest straw yields per plant and per hectare. Flax Giza 11 variety had the highest value of seed yield per hectare. With respect to chemical composition of flaxseed genotypes, flaxseed Sakha 5 variety had the lowest moisture content followed by Sakha 3, Sakha 6, Giza 12 and Giza 11. On the other hand, flaxseed S.651 genotype had the highest moisture and fiber contents. Flaxseed Sakha 5 had the highest oil content whereas; flaxseed Sakha 3 had the lowest oil content. Flaxseed Sakha 3 had the highest protein content followed by flaxseed S.651 and flaxseed Giza 12. Extracted oils from all genotypes had low values of physicochemical parameters. Main fatty acids of extracted flaxseed oil were linolenic, oleic, linoleic, stearic and palmitic fatty acids. Pasta was fortified with flaxseed at levels 5, 10 and 15% w w-1 to enhance the nutritional quality. Pasta samples were assessed for proximate analyses, minerals, cooking quality and sensory evaluation. Chemical composition of pasta fortified with flaxseed meal was reflective of the innate composition of flaxseed meal. There was no significant variance between control and flaxseed 5% in optimum cooking time. Sensory evaluation of pasta (control and flaxseed 5%) revealed no significant difference in terms of taste, color and overall acceptability.Universidade Estadual De Maringá2022-01-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/5701410.4025/actascitechnol.v44i1.57014Acta Scientiarum. Technology; Vol 44 (2022): Publicação contínua; e57014Acta Scientiarum. Technology; v. 44 (2022): Publicação contínua; e570141806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/57014/751375153455Copyright (c) 2022 Acta Scientiarum. Technologyhttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessElsorady, Muhammad Elsayed Ismael El-Borhamy, Amal Mohamed Awed Barakat, Ekram Hefnawy Ahmed 2022-02-17T14:26:54Zoai:periodicos.uem.br/ojs:article/57014Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2022-02-17T14:26:54Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
score 15,228081

Similares en LA Referencia