Incorporation of ground flaxseed into bakery products and its effect on sensory and nutritional characteristics - a pilot study

Abstract

We determined the optimum amount of ground flaxseed substitution for flour in bakery products and evaluated the effect of flaxseed on sensory and nutritional qualities of those bakery products using a consumer panel (n = 45). Flaxseed was added to yeast breads at 15, 25 and 30% and to muffins at 33, 50 and 66% substitution levels for flour on a weight for weight basis. Breads containing 30% and muffins containing 50% flaxseed were rated better than their counterparts regarding overall acceptability scores. Linolenic acid, fiber and folate contents were improved by 28 g, 16 g and 387-mg dietary folate equivalents (DFE), respectively, in 30% flaxseed bread compared to control. In 50% flaxseed muffins compared to control, linolenic acid, fiber and folate contents were improved by 21 g, 17 g and 341-mg DFE, respectively. Flaxseed at 30-50% substitution for flour greatly enhanced the nutritional qualities of some nutrients without affecting the overall acceptability of bakery products.