Effect of processing and storage on the stability of flaxseed lignan added to bakery products
2006
Hyvarinen, H.K. | Pihlava, J.M. | Hiidenhovi, J.A. | Hietaniemi, V. | Korhonen, H.J.T. | Ryhanen, E.L.
The study focused on the effects of processing and storage on the stability of flaxseed-derived secoisolariciresinol diglucoside (SDG) added to various bakery products. The SDG concentration of doughs, baked rye breads, graham buns, and muffins was analyzed by high-performance liquid chromatography-diode array detection; the baked products were analyzed immediately after baking and upon storage at room temperature for 1 week and at -25 degrees C for 1 and 2 months, respectively. Added SDG was found to withstand normal baking temperatures in all bakery products. SDG also was a relatively stable compound during storage. Similarly, the content of SDG in flax buns containing fat-free flaxseed meal was unaffected by storage. We conclude that cereal-based bakery products can be supplemented with flaxseed-derived SDG.
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