Authors: Mohammed Aïder AndréeAnne Martel Joanny Ferracci Damien de Halleux
Publish Date: 2011/06/28
Volume: 5, Issue: 8, Pages: 3051-3065
Abstract
The main objective of the present project was the purification of brown flaxseed meal from coloring pigments in order to improve its potential use as ingredient in food formulations Thus this work was aimed to study the bleaching of nondefatted brown flaxseed meal in dilute hydrogen peroxide solutions Bleaching was evaluated according to the Hunter L a and b color scale as function of the hydrogen peroxide concentration 1 2 and 3 v/v the meal concentration 25 5 and 10 w/w the bleaching time 10 20 and 30 min and the pH 3 7 and 9 Effect of all the independent variables was significant The L value was the most significantly affected parameter and increased as the concentration of hydrogen peroxide increased but decreased as the concentration of flaxseed meal increased The L value was observed to be higher at pH 9 than at pH 3 and 7 The b value which represents the yellowness was significantly increased from 1870 ± 001 control sample to 3545 ± 004 after the meal was treated with a 3 hydrogen peroxide solution at pH 9 Total phenolics content significantly decreased when the meal was treated with 3 v/v hydrogen peroxide solution This concentration yielded the higher L color value highly bleached mealFinancial support from the Faculté des Sciences de l’Agriculture et de l’Alimentation FSAA de l’Université Laval is greatly appreciated The PhD student Mrs Paola Magallon Servin is acknowledged for the technical assistance The financial support of Le Service de Placement de l’Université Laval is also acknowledged
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