Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars

Extensive research has revealed numerous nutritional and health benefits of flaxseed due primarily to its nutrients content. The objective of this study was to evaluate the effect of flaxseed flour addition on the physical and sensory characteristics of cereal bars. Four formulations of the flaxseed cereal bars were prepared by partially replacing oats with flaxseed flour added at levels of 0 (control), 6percent, 12percent and 18percent. There were no significant differences in water activity, moisture and firmness values between the flaxseed bars and control. Flaxseed addition significantly  decreased lightness and increased redness of the bars. There were no significant differences  between the 12percent flax cereal bars and the control with respect to sensory attributes and overall acceptability. The overall acceptability for both 12percent flax bars and the control was in between ‘like moderately’ and ‘like slightly’ on the 9 point hedonic scale. The overall acceptability was most highly correlated with flavor acceptability for both control (r¼0.80) and 12percent flax (r¼0.82) cereal bars. Flaxseed bars provided 12percent dietary fiber of the daily recommended value. These results indicated that flaxseed flour incorporation up to 12percent substantially enhanced the nutritional qualities of the cereal bars without affecting their sensory and quality properties. (Authors abstract)

Flaxseed incorporation in food products has been the subject of many studies. There have been no published studies on the effect of flaxseed flour on the quality properties of cereal bars. The optimal level of flaxseed flour to be incorporated into products without affecting the physical and sensory properties of foods is not clear. The objective of this study was to evaluate the effect of flaxseed flour on the physical characteristics and consumer acceptability of the cereal bars.

The cereal bars quality was strongly affected by the chemical composition of the flaxseed flour. Flaxseed flour incorporation up to 12percent substantially enhanced the nutritional qualities of the cereal bars without affecting their sensory and quality properties. Consumer acceptability results indicated that subjects were unable to distinguish between the 12percent flax cereal bars and the control. The correlation results suggested that the flavor attribute was the most critical factor in consumer preferences for overall acceptability of flaxseed cereal bars. The amounts of the polyunsaturated fat and dietary fiber increased substantially in the flaxseed cereal bars. The nutrient content indicated that the 12percent and 18percent flax bar formulations would be considered a ‘good source of fiber,’ providing 12percent of the daily reference value. (Editors comments)