Effect of incorporation of flaxseed to wheat rusks: Antioxidant, nutritional, sensory characteristics, and in vitro DNA damage protection activity

Abstract

The objective of this study was to evaluate the nutritional value and acceptance of rusks prepared from three flaxseed cultivars (LC‐2023, Jawahar‐27, Jeevan) containing four different concentrations of flaxseed powder (FP) as partial replacement for wheat flour. The rusks were also evaluated for their total phenolic content and various antioxidant properties. The results revealed that there was a positive increase in ash, fat, protein, and fiber content of rusks with the increase in flaxseed level. The scavenging activity toward 2,2‐diphenyl‐1′‐picrylhydrazyl, 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulfonic acid), and hydroxyl radicals was observed to be higher for flaxseed‐incorporated rusks in comparison to wheat rusks only. All flaxseed‐containing extracts protected DNA from damaging effect produced during Fenton' reaction as confirmed by the presence of DNA bands. The results for sensory parameters showed that color of rusks became darker with the increase in level of FP addition. Practical applications In this study, the antioxidant potential of flaxseed incorporated rusks was studied in relation to their total phenolic content and their DNA damage protection activity (DDPA). The addition of flaxseed powder (FP) caused an increment of phenolics and antioxidant activity of rusks. The standardized rusk was acceptable up to 10% of flaxseed level based on the sensory attributes of rusk. Among all the cultivars studied, “LC‐2023” cv. exhibited the best nutritional and antioxidant characteristics and DDPA in comparison to other cultivars. Considering the results obtained in this study, rusks enriched with 10% of FP were suggested to be nutritionally superior with an acceptable sensory score and enhanced phytochemicals profile.

Effect of debittered fenugreek (Trigonella foenum‐graecum L.) flour addition on physical, nutritional, antioxidant, and sensory properties of wheat flour rusk

“…Also, increased weight of DFF‐added loaf might be because of less retention of gas in the blended dough, hence providing a dense texture. The results were comparable with the values reported in previous studies for fenugreek flour‐added WF breads (Chaubey et al, ) and flaxseed flour‐added WF rusks (Kaur et al, ). A significant ( p ≤ .05) linear decrease in loaf volume of DFF‐added rusks was observed with increase in DFF level from 5% to 20% (Table ).…”

“…The results were comparable with the values reported in previous studies for fenugreek flour-added WF breads (Chaubey et al, 2018) and flaxseed flour-added WF rusks (Kaur et al, 2018). A significant (p ≤ .05) linear decrease in loaf volume of DFF-added rusks was observed with increase in DFF level from 5% to 20% (Table 5).…”

“…The poor quality and quantity of gluten in cereal‐pulse blended products may be responsible for dense structure of the fermented dough, resulting in low specific loaf volume. Some previous studies also reported a decrease in loaf volume for fenugreek flour‐added bread (Chaubey et al, ) and flaxseed flour‐added rusks (Kaur et al, ). The loaf weight was found positively correlated with WAC ( r = .978, p ≤ .01).…”

“…The interest is increasing day by day in developing novel foods loaded with natural antioxidants derived from whole grains, oilseeds, fruits, vegetables, and their by‐products (Dhull, Kaur, & Purewal, ). Composite flours, in addition to extending the availability of wheat flour (WF), also supply essential nutrients and possess many bioactive substances of food science and biological values (Kaur, Kaur, & Purewal, ). Considering the health benefits of fenugreek, their incorporation as composite blends in the preparation of different food products may enhance nutritional and health status of consumers.…”

“…Composite flours, in addition to extending the availability of wheat flour (WF), also supply essential nutrients and possess many bioactive substances of food science and biological values (Kaur, Kaur, & Purewal, 2018). Considering the health benefits of fenugreek, their incorporation as composite blends in the preparation of different food products may enhance nutritional and health status of consumers.…”