Effect of processing and storage on the stability of flaxseed lignan added to dairy products.

This study investigated the effects of processing and storage on the stability of purified, flaxseed-derived secoisolariciresinol diglucoside (SDG) added to milk prior to the manufacture of different dairy products. We analyzed the effect of high-temperature pasteurization, fermentation, and milk renneting as well as storage on the stability of SDG added to milk, yogurt, and cheese. Also, the stability of SDG in whey-based drinks was studied.

Effect of processing and storage on the stability of flaxseed lignan added to bakery products.

The study focused on the effects of processing and storage on the stability of flaxseed-derived secoisolariciresinol diglucoside (SDG) added to various bakery products. The SDG concentration of doughs, baked rye breads, graham buns, and muffins was analyzed by high-performance liquid chromatography-diode array detection; the baked products were analyzed immediately after baking and upon storage at room temperature for 1 week and at -25 degrees C for 1 and 2 months, respectively. Added SDG was found to withstand normal baking temperatures in all bakery products.