Production of tahina substitute from flaxseed : (Linum usitatissimum)‎

Abstract EN

Flax seed were cleaned, roasted and grinded in stone-mill to obtain flax butter (tahina).

The obtained flax tahina was subjected to chemical analysis (chemical composition, physico-chemical properties, fatty acids composition, amino acids profile, mineral content) and organoleptic evaluation and compared with sesame tahina.

Results indicated that there was reasonable similarity in proximate analysis of both flax and sesame tahina, except that flax tahina was characterized with high fiber content, while sesame tahina contained higher amount of oil.

Fatty acids composition of both flax and sesame tahina was almost the same, while the percentage of lenolenic acid was higher in flax tahina than sesame tahina.

The protein of flax tahina was low in most essential amino acids.

The content of these amino acids may be affected by the heat treatment (roasting).

Analysis of minerals by Atomic absorption indicated that sesame tahina contained amounts of Ca, Na, Cu, Mn and Zn more than that found in flax tahina.

The organoleptic evaluation of flax tahina indicated that the product characterized with acceptable taste, odor, color and texture and could be consumed directly as salad dressing.

Generally the chemical and organoleptic evaluation of flax tahina indicated that the possibility of using this product directly as a salad or halawa tahinia production.

Key words: Flax seed, Linseed, Omega-3-fatty acids.

Tahina, Stability, Storage, Organoleptic evaluation.