Maximizing the Use of Flaxseed in the Production of Vegan Bakery Products Free of Gluten, Eggs, Milk and Low Carbohydrates

Abstract

Modern life poses a challenge to sustaining good human health due to the increasing number of various diseases associated with low lifestyle. In this study, crackers were prepared from both wheat and corn and produced from theroasted ground (GF) and unground flaxseed (UF). The ground flaxseed crackers (T3) and unground flaxseed crackers (T4) were compared with wheat crackers (T1) and corn crackers (T2). The physicochemical characteristics, texture, sensory evaluation, fatty acids profile, and storage quality properties were evaluated as a criterion for the product's quality. The ground flaxseed crackers (T3) and unground flaxseed crackers (T4)width, thickness, and weight were significantly increased (p≤0.05) while the specific volume was massively reduced compared with wheat crackers (T1) and corn crackers (T2). The unground flaxseed crackers (T4) samples showed the highest significant value among all sensory evaluations. Furthermore, the T4 content of protein, fat, and crude fiber increased significantly (p≤0.05), while its carbohydrate content was reduced. And in terms of textural features, the T4 sample had the highest value in hardness. Mineral concentrations of Ca, K, P, Mg, Fe, and Zn both increased significantly in T3 and T4. The proportions of linolenic fatty acid C18:3 (48.09%), linoleic acid C18:2 (27.15%), and oleic acid C18:1 (22.69%) were discovered to be the greatest in the T4 fatty acid composition, which also showed the highest values in the unsaturated essential fatty acids. Additionally, it was observed that during the 90- day storage period, the samples of T3 and T4 did not significantly rise in terms of storage quality, such as acid and peroxide values. The investigated samples were completely cheaper and could be offered to consumers at a price of about 27% - 34% of market snacks. The review concludes by highlighting flaxseed's potential as a "nutraceutical" and it could be used as food that is both therapeutic and protective.