Effects of boiling, refrigerating, and microwave heating on cooked quality and stability of lipids in macaroni containing ground flaxseed

Research was conducted to determine the effects of boiling, refrigerating, and microwave heating on the cooked quality and stability of lipids in macaroni containing 15% (w/w) ground flaxseed. Boiling increased brightness but decreased redness and yellowness of macaroni containing ground flaxseed. Boiled macaroni and boiled-refrigerated-microwave heated (BRMH) macaroni had similar appearance. After boiling, cooking loss was lower and cooked firmness was greater for macaroni dried at ultra-high temperature (90degreesC) than at low temperature (40degreesC). Macaroni fortified with ground flaxseed had lower cooking loss than did nonfortified macaroni. Firmness was greatest with boiled, intermediate with boiled-refrigerated (BR), and least with BRMH macaroni. Cooking in boiling water reduced extractable lipid content of macaroni with flaxseed. Boiled-refrigerated and BRMH macaroni with flaxseed had similar extractable lipid contents and were lower than that for boiled macaroni with flaxseed. Free fatty acid content was greatest with dried, intermediate with boiled, and least with BR and BRMH macaroni with flaxseed. Boiling, refrigerating, and microwave heating did not affect conjugated diene content in lipid extracted from macaroni with flaxseed, regardless of drying temperature.