| dc.contributor.author | Turner, Cody Troy | |
| dc.description.abstract | Current food industry practices include the use of pasteurization (heat treatment) as a
means to reduce the microbial counts of flaxseed (Linum usitatissimum). Flaxseed was
pasteurized using a dry air heat treatment of 148 °C for 16.25 minutes and the oxidative stability
was observed over a 20 week storage period. Flaxseed quality was measured using peroxide
value, percent free fatty acid (as oleic), and propanal content. Peroxide values of the pasteurized
milled flaxseed were found to significantly increase (P ≤ 0.05) by week 2. Propanal formation
coincided with peroxide value development over 20 weeks of storage. Pasteurized flaxseed
milled under refrigerated temperatures (10 – 18 °C) did not exhibit any significant (P > 0.05)
improvement in oxidative stability. Flaxseed pasteurization at 148 °C for 16.25 minutes using
dry heat was found to be detrimental to the oxidative stability flaxseed once milled. | en_US |
| dc.publisher | North Dakota State University | en_US |
| dc.rights | NDSU policy 190.6.2 | |
| dc.title | Effects of Pasteurization (Heating) on Milled Flaxseed Quality | en_US |
| dc.type | Thesis | en_US |
| dc.date.accessioned | 2017-11-28T15:03:25Z | |
| dc.date.available | 2017-11-28T15:03:25Z | |
| dc.date.issued | 2013 | |
| dc.identifier.uri | https://hdl.handle.net/10365/26892 | |
| dc.rights.uri | https://www.ndsu.edu/fileadmin/policy/190.pdf | |
| ndsu.degree | Master of Science (MS) | en_US |
| ndsu.college | Agriculture, Food Systems and Natural Resources | en_US |
| ndsu.department | Plant Sciences | en_US |
| ndsu.program | Cereal Science | en_US |
| ndsu.advisor | Hall, Clifford | |
