Content and stability of hexane extractable lipid at various steps of producing macaroni containing ground flaxseed

Research was conducted to determine changes in content and stability of hexane extractable lipid during processing of macaroni containing 15% (w/w) ground whole flaxseed and ground flaxseed hull. Dry mixture, hydrated mixture, extruded macaroni, dried macaroni and cooked macaroni were evaluated. Results were similar for macaroni containing ground whole flaxseed or ground flaxseed hull. Hydration decreased extractable lipid. Hydration decreased the amount of a-linolenic acid (ALA) and free fatty acid (FFA) and increased the amount of conjugated diene in the extracted lipid. Little or no conjugated triene was detected in lipid extracted from samples containing flaxseed, regardless of the processing step. Extruding, drying and cooking had little or no effect on the stability of lipids in macaroni containing flaxseed. The low levels of FFA, conjugated diene and conjugated triene indicate that lipid remained relatively stable during processing and cooking of macaroni containing ground flaxseed.