COMPREHENSIVE STUDY OF THE PHYSICAL PROPERTIES AND MICROSCOPIC STRUCTURE OF FLAXSEED
Keywords:
flaxseed, physical properties, microscopic structure, optical microscopy, lignans, fibers, Omega-3, processing.Abstract
Flaxseed (Linum usitatissimum) is widely used as an important raw material in the food, medical, and industrial sectors, with its benefits attributed to its chemical composition, particularly Omega-3 fatty acids, lignans, and fibers. This article presents a comprehensive study of the physical properties and microscopic structure of flaxseed. The physical properties (size, shape, weight, moisture content, and density) were determined using a caliper, analytical scales, and an infrared analyzer. The microscopic structure was examined using optical microscopy (10x-100x magnification), and the layered structure of the outer shell, the distribution of fatty substances, and fibers in the inner layers were analyzed based on the obtained images.
References
Singh, K. K., Mridula, D., Rehal, J., & Barnwal, P. (2011). Flaxseed: A potential source of food, feed and fiber. Critical Reviews in Food Science and Nutrition, 51(3), 210-222.
Oomah, B. D. (2001). Flaxseed as a functional food source. Journal of the Science of Food and Agriculture, 81(9), 889-894.
Bernacchia, R., Preti, R., & Vinci, G. (2014). Chemical composition and health benefits of flaxseed. Austin Journal of Nutrition and Food Sciences, 2(5), 1045.
Downloads
Published
License
Copyright (c) 2025 J.Farmonov , S.S.Muzaffarov
This work is licensed under a Creative Commons Attribution 4.0 International License.