Effect of Flax Addition on the Flavor Profile and Acceptability of Bagels

Key Findings

Studies have shown no significant decrease in ALA in muffins containing 28.5 percent milled flaxseed (based on total ingredient weight) that were heated to 178 degree C for 2 h. The effect of flaxseed addition on the flavor profile and acceptability of different bagel formulations was the focus here. The overall presence of flax was found to produce bagels that were significantly higher in bitterness. A cinnamon raisin flavor type had a significantly higher flavor acceptability mean score. Acceptance of appearance and texture also showed no significant differences for presence of flax or flavor type. Fortification of bagels with 30 g milled flaxseed at the level used in this study affected the aroma and flavor attributes. Cinnamon raisin appears to be a promising flavoring alternative for flaxseed bagels containing 6 g ALA for use in clinical trials or as part of the daily diet.

ABSTRACT

Bakery products containing flaxseed, a rich source of alpha linolenic acid (ALA), may provide health benefits.  However, the effect of adding flaxseed, especially in the high amounts required for use as the food supplement in clinical trials (23 percent by weight of the raw ingredients), may affect the flavor characteristics and consumer acceptability. Sensory attributes of bagels containing 30 g of milled flaxseed were evaluated by a 9 member trained panel using a descriptive test and by 89 participants using a consumer test. Grain/flax aroma and flavor were significantly higher for the flax bagels compared to the nonflax bagels. The cinnamon raisin bagel had significantly lower grain/flax aroma and flavor and significantly higher sweet aroma and taste compared to the plain and sunflower sesame types. Older consumers rated the appearance, color, and flavor of the bagels significantly higher than the younger consumers possibly leading to higher compliance in clinical studies for this age group. Bagels with flax showed a significantly lower mean value for flavor acceptability, overall acceptability, and frequency of eating compared to bagels without flax. Appearance, color, and texture acceptability showed no significant differences. The cinnamon raisin bagel had significantly higher flavor acceptance compared to sunflower sesame and plain bagels. In conclusion, for bagels containing 6 g ALA in the form of milled flaxseed, cinnamon raisin appears to be a promising flavoring alternative for ALA fortification for use in clinical trials or as part of the daily diet. (Authors abstract)