Preparation and storage stability of flaxseed chutney powder, a functional food adjunct.

Flax (Linum usitatissimum L.) chutney powder (FSCP), a palatable functional food adjunct was prepared by mixing roasted and powdered flaxseeds with other selected spice ingredients. The protein content of these powders was 24.

Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita.

Bioactive roe protein hydrolysates were prepared from Channa striatus (CRPH) and Labeo rohita (LRPH) and their functional and in vitro antioxidant properties evaluated. The degree of hydrolysis was 28.41% at 60min in channa and 18.

Physico-chemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer.

Roe protein concentrates prepared from Channa striatus (CRPC) and Lates calcarifer (LRPC) were investigated for physico-chemical characteristics, amino acid composition, functional properties and antioxidant activity. Channa and Lates roes yielded 20.7% and 22.