AN ORAL REHYDRATION SOLUTION WITH FLAXSEED GUM
| dc.contributor.advisor | Alcorn, Jane | |
| dc.contributor.advisor | Reaney, Martin | |
| dc.contributor.committeeMember | Ghosh, Supratim | |
| dc.contributor.committeeMember | Ai, Yongfeng | |
| dc.contributor.committeeMember | Badea, Ildiko | |
| dc.creator | Shang, Shuyu | |
| dc.date.accessioned | 2019-09-10T19:29:32Z | |
| dc.date.available | 2019-09-10T19:29:32Z | |
| dc.date.created | 2019-11 | |
| dc.date.issued | 2019-09-10 | |
| dc.date.submitted | November 2019 | |
| dc.date.updated | 2019-09-10T19:29:32Z | |
| dc.description.abstract | Flaxseed is an excellent source of both soluble and insoluble dietary fiber. The presence of mucilage stored in the seed’s outer layers gives flaxseed unique characteristics compared to most other oilseeds. Based on currents studies, flaxseed gum (FG) contributes many health benefits and potential functional properties. For example, it provides water-holding capacity, mitigates obesity, and inhibits Hepatitis B virus. This study investigated FG utility as a commercial oral rehydration solution with acceptable physicochemical and sensory characteristics. The extraction yield of three flaxseed cultivars at 60 and 80°C were determined. The pH, colour, neutral sugar, and viscosity were analyzed on two FG concentration (0.50% and 1.00%) of three different flax cultivars (CDC Bethune, CDC Glas, and CDC Sorrel). The sensory study was conducted with 12 semi-trained participants to evaluate FG beverage for the attributes of colour desirability, odour/smell, texture/mouth feel, taste/flavour intensity, after-taste intensity, and overall product acceptability. The yield of solids was greatest for CDC Glas extracted at 80°C followed by CDC Bethune extracted at the same temperature. Flaxseed cultivar, FG concentration, and gum extraction temperature affected the physicochemical properties of the beverage product. All formulated solutions had circum-neutral pH, with the lowest pH measure in solutions made from 1.00% FG beverage extracted from CDC Glas. This is similar to conventional oral rehydration solution. FG beverage made with CDC Bethune (80°C) had lowest optical density value and, therefore, had the best appearance. FG beverage prepared with CDC Bethune (80°C) contained the highest neutral sugar content. All formulated solutions demonstrated shear thinning rheology properties similar to conventional oral rehydration solutions. Taken together, the physicochemical properties suggest that FG beverage made with 60°C CDC Bethune and 80°C CDC Glas may be the better choices for superior appearance, mouthfeel and health benefits. The sensory study suggested that FG beverage made with FG extracted from CDC Glas at 80C (1.00% w/v) was the most popular formulation. This formulation exhibited a desirable appearance and least taste and after-taste intensities amongst all the FG beverage formulations and had acceptable odour and texture attributes. The addition of orange flavour compound significantly lowered the flavour intensity of the FG beverage. In conclusion, the FG beverage can exhibit desirable physicochemical and sensory evaluation results, as well as satisfactory product acceptability. Future studies will focus on product consistency, shelf stability, and antiviral oral rehydration solutions with added FG. | |
| dc.format.mimetype | application/pdf | |
| dc.identifier.uri | http://hdl.handle.net/10388/12300 | |
| dc.subject | Flaxseed Gum | |
| dc.subject | Sensory | |
| dc.title | AN ORAL REHYDRATION SOLUTION WITH FLAXSEED GUM | |
| dc.type | Thesis | |
| dc.type.material | text | |
| thesis.degree.department | Pharmacy and Nutrition | |
| thesis.degree.discipline | Pharmacy | |
| thesis.degree.grantor | University of Saskatchewan | |
| thesis.degree.level | Masters | |
| thesis.degree.name | Master of Science (M.Sc.) |