Key Findings
This study assessed flaxseed as a functional ingredient in cookies, its effect on the rheological properties of wheat flour and the fatty acid profile of flaxseed cookies during storage. The substitution of wheat flour with 0 to 20 % decreased peak viscosity, set back, break down, dough stability and extensibility. Cookies with 15 percent RGF had 4.75 to 5.13 % linolenic acid. A marginal decrease in linolenic acid content of cookies with 15 % RGF was observed when stored up to 90 days at ambient temperature.
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 to 20% . The cookie baking test showed a marginal decrease in spread ratio but beyond substitution of 15 % GF 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 up to 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 n3 fatty acid. (Authors abstract)
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