Composition of hairless canary seed oil and starch-associated lipids and the relationship between starch pasting and thermal properties and its lipids. (May 2020)

• Record Type: Journal Article
• Authors: Abdel-Aal, El-Sayed M.; Hernandez, Marta; Rabalski, Iwona; Hucl, Pierre
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 125(2020)
• Publication Date: 2020-05
• Subjects: Glabrous canary seed -- Flour lipids -- Starch lipids -- Starch functions; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109257
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Hairless canary seed was recently approved as a novel food. It has great potential as a source of small starch granules but none is reported about its starch lipids. This study investigated composition of lipids from wholegrain flour and starch granules of two hairless canary seed varieties. This is the first study to determine starch lipids in canary seed and their relationships to starch properties. Canary seed had oil yields of 73 and 49 g/kg subject to the extraction method and solvent type. The major fatty acids in oil were linoleic, oleic and palmitic. Canary seed starch surface lipids were higher than that of wheat starch and comprised of free fatty acids, triacylglycerols and fatty acid alkyl esters with palmitic, linoleic, oleic and stearic being the main fatty acids. The internal starch lipids were also higher than that of wheat starch consisting of monoacyl lipids and free fatty acids with palmitic, linoleic and oleic present as the dominant fatty acids. Starch surface and internal starch lipids and their fatty acids significantly correlated with most of starch pasting and gelatinization properties. The results suggest a role for starch lipids in determining functionality of starch, and eventually its utilization in food applications. Highlights: Hairless canary seed is rich in oil as a cereal grain. Canary seed oil is high in linoleic and oleic and low in palmitic acids. Starch lipid classes are similar to that of wheat starch but higher in lipid content. Starch lipids affect pasting and gelatinization properties of starch.