Effects of Heat Treatment on Key Quality and Nutritional Components of Flaxseed Meal

Abstract:

To explore the effect of heat treatment on the quality of flaxseed meal, flaxseed meal was obtained by pre-roasting and pressing flaxseed at different temperatures. The nutritional composition, thermal characteristics and volatile components of flaxseed meal were analyzed by liquid chromatography and gas chromatography. The results showed that heat treatment below 150 ℃ caused only a slight decrease in the contents of free amino acids and lignan in flaxseed meal, and promoted the contents of dietary soluble fiber, total phenol, total flavonoids and the types of aldehydes and ketone compounds in flaxseed meal. At 180 ℃, the low threshold substances such as ketones and heterocyclic substances increase, and the beneficial components such as total free amino acids, lignan, total phenols and total flavonoids decrease significantly, which reduces the nutritional value of flaxseed meal.