The objective of this study was to enhance the nutritional quality and antioxidant activity of rice paper by adding ground whole flaxseed to develop omega-3 rice paper (ORP). The amounts of omega-3 and dietary fibre in the ORP were 2.7 g/100 g and 9.1 g/100 g respectively, both of which were absent in the traditional rice paper (TRP). The antioxidant activity of the ORP evaluated by the oxygen radical absorbance capacity (ORAC) (231.7 μmol TE/g) was significantly higher than that of TRP (50.2 μmol TE/g). This correlated well with the results of the DPPH radical scavenging activity. In addition, the total phenolic content of the ORP was much higher than the total phenolic content of the TRP. Sensory analysis indicated that ORP was preferred in all of the tested attributes, particularly in taste and texture. The results suggest that the development of ORP by the addition of flaxseed improved both the nutritional value and the sensory characteristics of rice paper.

Additional Metadata
Keywords Antioxidant, DPPH, Flaxseed, Nutritional value, Omega-3, ORAC, Rice paper, Sensory evaluation, Total phenolics
Persistent URL dx.doi.org/10.1016/j.lwt.2012.12.004
Journal LWT - Food Science and Technology
Citation
Cameron, S.J. (Shana J.), & Hosseinian, F. (2013). Potential of flaxseed in the development of omega-3 rice paper with antioxidant activity. LWT - Food Science and Technology, 53(1), 170–175. doi:10.1016/j.lwt.2012.12.004