Effect of Dehulling on Chemical Composition and Physical Properties of Flaxseed

Chemical composition (oil, protein, carbohydrate, phenolic acids and cyanogenic glycosides) and physical properties (water hydration capacity, viscosity and protein solubility) were determined in whole and dehulled seeds of seven flax cultivars. Dehulling of seeds by the Tangential Abrasive Dehulling Device significantly increased the concentration of oil and protein and decreased the carbohydrate content in dehulled flaxseed irrespective of cultivars. The hull fraction had the highest carbohydrate and palmitic acid contents and the lowest concentration of stearic and oleic acid compared to the whole and dehulled seeds. Significant changes in phenolic acids and cyanogenic compounds observed upon dehulling were due to differences among cultivars. Abrasive dehulling had no significant effect on protein solubility. Reduction in water hydration capacity and viscosity of flaxseed was related to the amount of hull removed upon dehulling.

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