Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)

Abstract

Flaxseed is a versatile functional ingredient owing to its unique nutrient profile. Studies on the effect of substitution of roasted and ground flaxseed (RGF) at 5, 10, 15 and 20% level on the wheat flour dough properties showed that amylograph peak viscosity, farinograph dough stability, extensograph resistance to extension and extensibility values decreased with the increase in the substitution of RGF from 0-20%. The cookie baking test showed a marginal decrease in spread ratio but beyond substitution of 15% RGF the texture and flavour of the cookies was adversely affected. The data on storage characteristics of control and cookies with 15% RGF showed no significant change with respect to acidity of extracted fat and peroxide values due to storage of cookies upto 90 days in metallised polyester pouches at ambient conditions. The gas chromatographic analysis of fatty acid profile indicated that the control cookies contained negligible linolenic acid and the flaxseed cookies contained 4.75 to 5.31% of linolenic acid which showed a marginal decrease over storage. Hence flaxseed could be used as a source of omega-3-fatty acid.

Effect of shortening replacement with flaxseed oil on physical, sensory, fatty acid and storage characteristics of cookies

“…This can be attributed to the dilution of cookies shortening with the flaxseed oil. Rajiv et al (2012) also reported similar results for cookies after incorporation of roasted flaxseed flour. Linolenic acid (omega-3 polyunsaturated fatty acid) content was found to be 14.12 % in the optimized flaxseed oil cookies while it was not detected in control cookies.…”

“…Therefore, replacement of saturated fatty acid with PUFA for the protection against metabolic disorders and diseases can be a more practical solution for healthy and nutritious food product development. In last two decade, flaxseed has emerged as one of the functional ingredient in food product development owing to its high alpha-linolenic acid (ALA ω-3 PUFA), dietary fiber, lignan and protein content (Rajiv et al 2012;Chetana 2010;Madhusudhan et al 2000;Chen et al 1994). Flaxseed is the richest vegetarian source of ALA (Ganorkar and Jain 2013), comprising of 57 % of total fat content (Morris 2007).…”

“…Flaxseed is the richest vegetarian source of ALA (Ganorkar and Jain 2013), comprising of 57 % of total fat content (Morris 2007). Use of whole flaxseed or defatted flaxseed in cookies formulation were explored by researchers (Gambus et al 2004;Masoodi and Bashir-Khalid 2012;Rajiv et al 2012). But on replacement of bakery shortening with flaxseed oil seemed to be limited.…”

Influence of Garden Cress Seed (Lepidium sativum L.) Bran on Quality Characteristics of Cookies

“…Hoseney and Rogers (1994) reported that hardness of cookies was caused by the interaction of proteins and starch by hydrogen bonding. Similar results were observed by Singh et al, (1996); Barnwal et al, (2013) and Rajiv et al, (2012).…”

Fatty acids profile and alteration of lemon seeds extract (Citrus limon) added to soybean oil under thermoxidation

“…The composition of fatty acids in food, principally grain and flax seed is of great importance, especially the families of polyunsaturated, omega-3 and omega-6, which are attributed to be beneficial for the human body (Rajiv et al 2011). Omega-3 essential fatty acid α-linolenic (C18: 3, ω-3) family, by elongation and desaturation, generates eicosapentaenoic acid (EPA -C20: 5) and docosahexaenoic (DHA -C22: 6).…”