Effect of processing and storage on the stability of flaxseed lignan added to bakery products.
The study focused on the effects of processing and storage on the stability of flaxseed-derived secoisolariciresinol diglucoside (SDG) added to various bakery products. The SDG concentration of doughs, baked rye breads, graham buns, and muffins was analyzed by high-performance liquid chromatography-diode array detection; the baked products were analyzed immediately after baking and upon storage at room temperature for 1 week and at -25 degrees C for 1 and 2 months, respectively. Added SDG was found to withstand normal baking temperatures in all bakery products. SDG also was a relatively stable compound during storage. Similarly, the content of SDG in flax buns containing fat-free flaxseed meal was unaffected by storage. We conclude that cereal-based bakery products can be supplemented with flaxseed-derived SDG.
Hyvärinen
Helena K
HK
Food Research, MTT Agrifood Research Finland, FIN-31600 Jokioinen, Finland.
Pihlava
Juha-Matti
JM
Hiidenhovi
Jaakko A
JA
Hietaniemi
Veli
V
Korhonen
Hannu J T
HJ
Ryhänen
Eeva-Liisa
EL
D002072:Butylene Glycols / Q000032:analysis; D004355:Drug Stability; D019597:Flax / Q000737:chemistry*; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005527:Food, Fortified / Q000032:analysis*; D005960:Glucosides / Q000032:analysis; D017705:Lignans / Q000008:administration & dosage* / Q000737:chemistry
D002072:Butylene Glycols; D005960:Glucosides; D017705:Lignans; C090142:secoisolariciresinol diglucoside