الفهرس 
Extraction of flaxseed meal proteinOnly 14 pages are availabe for public view
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Abstract
This study was undertaken to evaluate different varieties of flaxseed meals and their protein isolates physically, chemically, nutritionally and organoleptically. Two varieties of flaxseed namely Belinka and Sakha-1 were employed in this study. Proteins isolated from Sakha-1 flaxseed meal were used partially to manufacture pan bread and spaghetti macaroni, which in turn were evaluated chemically, physically and organoleptically. The obtained results can be summarized as follows: Physical properties of the two tested flaxseed varieties varied form one variety to the other. Sakha-1 flaxseed dimensions showed the highest value for length, width and thickness (5.67,2.57 and 0.92 mm, respectively) when compared with Belinka variety (4.20,2.02 and 0.42 mm, respectively). The highest values in seed index and volume of 1000 seeds (9.39 gm and 8.80 cm3) were found in local variety (Sakha-1) while the other variety (Belinka) had the lowest values (5.13 gm and 5.00 cm3), respectively. Slight changes were recorded in the relative density of the studied flaxseed varieties. Crude fat, crude protein and total carbohydrate were found to be the main components in the tested flaxseed, since the recorded values were 32.40, 23.45 and 38.81% in Belinka and 40.92, 19.46 and 34.59% in Sakha-1 variety, respectively. The obtained values of moisture, crude fiber and ash were 5.16,8.58 and 5.34% in Belinka and 5.07, 5.84 and 5.03% in Sakha-1 variety, respectively. The obtained values of moisture were 8.92 and 8.65% for Belinka and Sakha-1 flaxseed meals prepared by using hexane. These values increased to 11.48% and 10.08% in the same flaxseed meals but prepared by using two phase solvent system, respectively.