Key Findings:
Raw flaxseed powder was roasted and used to prepare muffins. The dough stability was significantly reduced from 8.6 to 2.1 min and 2.5 min indicating the weakening of the dough due to the incorporation of raw and roasted flaxseed powder. Muffins were prepared by replacing wheat flour at 10, 20, 30 and 40% levels of raw and roasted flaxseed powder. Flaxseed increased the water absorption of the flour. In general, flaxseed affected the pasting characteristics of the wheat flour. Based on the rheological characteristics and sensory parameters, muffins incorporated with 20% roasted flaxseed powder had better overall acceptable quality compared with 20% raw flaxseed powder muffins. There was no significant loss in the nutritional quality characteristics in 20% roasted flaxseed muffins.
ABSTRACT:
Flaxseed, one of the underutilized oilseeds, is a rich source of dietary fiber, n3 fatty acid and protein. Flaxseed powder contained 21.8% protein and 42.7% total dietary fiber, which upon roasting reduced to 20.3 and 40.50%, respectively. Addition of flaxseed powder weakened the dough. Peak viscosity and cold paste viscosity also decreased. The volume of the muffins gradually decreased from 150 to 145 and 120 cc. Muffins prepared from 20% of raw and roasted flaxseed powder had 10.2 and 9.9% of protein and 12.8 and 11.7% of dietary fiber, respectively. n3 fatty acid contents in raw and roasted flaxseed powder were 55.41 and 50.76%, and the muffins prepared with 20% raw and roasted flaxseed powder had 12.85 and 11.14%, respectively. Sodium dodecyl sulfate polyacrylamide gel electrophoretic pattern and gel filtration studies showed that high and low molecular weight protein bands were identified in raw and roasted flaxseed powder and in the product. (Authors abstract)
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