FLAX SEED OIL CHARACTERISTICS AS AFFECTED BY STRUCTURING OR BY ADDITION OF DRIED SATUREJA HORTENSIS L.

Vlad MURESAN, Andreea PUSCAS, Georgiana MARTIS, Andruta MURESAN, Emil RACOLTA, Carmen SOCACIU

Abstract


This paper presents a preliminary study focusing on flax seed oil characteristics as affected by structuring or by addition of dried Satureja hortensis L. Flax seed oil, summer savory enriched flax seed oil and flax seed oil oleogel were included in a short storage test at room temperature, peroxide values being monitored. The spreadability of the flax seed oleogel as compared to a standard commercial available breakfast spread was performed in order to assess the feasibility of a new potential product based on gelled flax seed oil. This preliminary study shows that both methods used proved an increased stability, further extensive studies being design in our lab for structuring optimization and demonstrating their mechanisms of action.


Keywords


flax seed oil, Satureja hortensis L., spreadability, texture analysis.

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