Ghufran Ali Hassan^*(1) and Somaya Khalaf Badawi ⁽¹⁾

(1) Food Sciences Department, College of Agriculture and Forestry, University of Mosul, Mosul, Iraq

(*Corresponding author: Ghufran Hassan Email: drem15712@yahoo.com)

Received: 9/06/2021                     Accepted: 4/02/2022

Abstract: 

This study aimed to extract brown flaxseed gum obtained from the local markets of Mosul Governorate and study the physical, chemical and functional properties and the possibility of using them in the food industries, including ice cream . The results of the chemical analysis showed that (moisture, protein, fat, ash, total carbohydrates contents of flaxseed gum under study were 76.1, 8.0, 0.30, 10, and 5.6%respectively.The results of the mono saccharides content of flaxseed gum using HPLC technology showed on D-Galactose – D-Glucose – D-Xylose – D-Galacturonic acid – L-Rhaminose – L-Arabinose were 9.20,  8.12, 15.90, 12.45, 20.10 and % 13.82respectively.While the results of infrared (IR) spectroscopy of flaxseed gum showed the presence of amine groups (NH), hydroxyl groups (OH), carbonyl groups (C=O), aldehyde groups (CHO) and alkyl groups (CH3). While the study results of the showed functional and physical properties of flaxseed gum, where the pH was adjusted to 7), and the Arithmetic average of the viscosity of flaxseed gum was 1.087cpc, while the average of water holding capacity for flaxseed gum was 16.1.  Regarding to the physical properties, the highest value of hydrogels coefficient (bloating) for defatted flaxseed gum was 2.18, while the arithmetic mean was 2.09, while the minimum was 2.03.The results showed that, the value of the refractive index of defatted flaxseed gum as it reached the highest value 1.32, and the arithmetic mean of flaxseed gum was 1.25, while the minimum values were 1.23.                        

Key words: Flaxseed gum, viscosity, water holding capacity, refractive index, hydrogels coefficient.

Full paper in Arabic: pdf