Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour.

Abstract

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with

roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile

and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic

content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF

addition. The nutritional, textural and sensorial results of the present study demonstrated that 25%

RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering

promising healthy and nutritious alternative to consumers.