Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)
Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)
Year: 2012
Authors: Rajiv, J. Indrani, D. Prabhasankar, P. Rao, G.V.
Publication Name: J Food Sci Technol.
Publication Details: Volume 49; Number 5; Pages 587-593
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 percent 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 20percent . The cookie baking test showed a marginal decrease in spread ratio but beyond substitution of 15 percent RGF the texture and flavour of the cookies was adversely affected. The data on storage characteristics of control and cookies with 15 percent 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 5.31percent of linolenic acid which showed a marginal decrease over storage. Hence flaxseed could be used as a source of n3 fatty acid. (Authors abstract)
Flaxseed is not consumed as part of the regular diet in India. Hence, the study was carried out with the objective of using flaxseed as a functional ingredient in cookies, its effect on the rheological properties of wheat flour and also to study the fatty acid profile of flaxseed cookies during storage. The substitution of wheat flour with 0 to 20 percent RGF decreased peak viscosity, set back, break down, dough stability and extensibility. Beyond 15 percent level of RGF substitution in cookies adversely affected the quality. Thus acceptable quality cookies with n3 fatty acid can be prepared by substituting 15 percent RGF. The control cookies had negligible content of linolenic acid whereas cookies with 15 percent RGF had 4.75 to 5.13 percent linolenic acid. A marginal decrease in linolenic acid content of cookies with 15 percent RGF was observed when stored up to 90 days at ambient temperature. Flaxseed with the unique fatty acid profile and a natural source of n3 fatty acid needs to be exploited to produce functional foods. (Editors comments)
Flaxseed is not consumed as part of the regular diet in India. Hence, the study was carried out with the objective of using flaxseed as a functional ingredient in cookies, its effect on the rheological properties of wheat flour and also to study the fatty acid profile of flaxseed cookies during storage. The substitution of wheat flour with 0 to 20 percent RGF decreased peak viscosity, set back, break down, dough stability and extensibility. Beyond 15 percent level of RGF substitution in cookies adversely affected the quality. Thus acceptable quality cookies with n3 fatty acid can be prepared by substituting 15 percent RGF. The control cookies had negligible content of linolenic acid whereas cookies with 15 percent RGF had 4.75 to 5.13 percent linolenic acid. A marginal decrease in linolenic acid content of cookies with 15 percent RGF was observed when stored up to 90 days at ambient temperature. Flaxseed with the unique fatty acid profile and a natural source of n3 fatty acid needs to be exploited to produce functional foods. (Editors comments)
