IMPACT OF ROASTING PROCESS ON THE QUALITY OF FLAXSEEDS

ABSTRACT
The present work was carried out to study the effect of roasting on some physico-chemical characteristics of flaxseeds. Fatty acids & sterols compositions and physico-chemical characteristics of extracted oil from unroasted and roasted flaxseeds were analyzed. Roasting of flaxseeds was carried out at temperatures of 160, 180 °C for 5, 10 and15 min. Results revealed that moisture content was decreased and oil content was increased after the roasting of flaxseeds. Also, the results showed that roasting process was occurred little effect on the fatty acids profile. The total sterols in the roasted flaxseeds recorded higher content than in the unroasted seeds. Further, the results revealed that minerals composition of flaxseeds showed that magnesium, phosphorous and calcium contents were 3875.89 mg/kg, 3125.26 mg/kg and 998.69 mg/kg, respectively in unroasted flaxseeds. Moreover, sodium and potassium contents recorded increment by the roasting process. No significant difference was observed between sesame  candy bars (control) and flaxseed 25% candy bars.