Composition and characteristics of oil extracted from flaxseed-added corn tortilla
Flaxseed has recently gained attention as a functional food, and the effect of adding flaxseed (10%, 15%, and 20%) to tortillas was evaluated. The physicochemical characteristics and the free fatty-acid (FFA) content of the oil extracted from flaxseed-added corn tortilla were determined. The results showed that the lipid (4.27%) and protein content (9.10%) of the control sample was statistically l
