Effect of flaxseed flour on rheological properties, staling and total phenol of Iranian toast

Pourabedin, M.; Aarabi, Aazam; Rahbaran, S.

doi:10.1016/j.jcs.2017.05.009

Cited by 25 publications

(35 citation statements)

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“…can be used to produce good‐quality rusks and rusks containing 10% FP were found to be the most acceptable by the sensory panelists. Pourabedin et al () also reported similar findings in overall acceptability of Iranian toast, that is, insignificant differences among control, 10 and 20% samples. Hussain () found that biscuit supplemented with 25 and 30% flaxseed flour had less acceptability than WF biscuits.…”

Section: Resultsmentioning

confidence: 55%

“…Ground or whole flaxseed can be added to almost any baked product to add a nutty flavor to various products. Flaxseed incorporation in various bakery products such as cookies (Rodrigues, Fanaro, Duarte, Koike, & Anna Lucia, ), Chinese steamed bread (Hao & Beta, ), Iranian toast (Pourabedin, Aarabi, & Rahbaran, ), bread (Marpalle, Sonawane, & Arya, ; Mentes, Bakkalbasi, & Ercan, ; Meral & Sait Dogan, ; Seczyk, Swieca, Dziki, Anders, & Gawlik‐Dziki, ), muffins and snack bars (Aliani, Ryland, & Pierce, ; Ramcharitar, Badrie, Mattfeldt‐Beman, Matsuo, & Ridley, ), rusks (Gupta et al, ), and biscuits (Hussain, ; Kaur, Singh, & Kaur, ) has been studied earlier. The previously published studies have shown that addition of flaxseed to the cereal‐based products is a successful attempt of improving their phenolic level and antioxidant potential (Meral & Sait Dogan, ).…”

Section: Introductionmentioning

confidence: 99%

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Effect of incorporation of flaxseed to wheat rusks: Antioxidant, nutritional, sensory characteristics, and in vitro DNA damage protection activity

Kaur

Purewal

2018

J Food Process Preserv

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The objective of this study was to evaluate the nutritional value and acceptance of rusks prepared from three flaxseed cultivars (LC‐2023, Jawahar‐27, Jeevan) containing four different concentrations of flaxseed powder (FP) as partial replacement for wheat flour. The rusks were also evaluated for their total phenolic content and various antioxidant properties. The results revealed that there was a positive increase in ash, fat, protein, and fiber content of rusks with the increase in flaxseed level. The scavenging activity toward 2,2‐diphenyl‐1′‐picrylhydrazyl, 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulfonic acid), and hydroxyl radicals was observed to be higher for flaxseed‐incorporated rusks in comparison to wheat rusks only. All flaxseed‐containing extracts protected DNA from damaging effect produced during Fenton' reaction as confirmed by the presence of DNA bands. The results for sensory parameters showed that color of rusks became darker with the increase in level of FP addition. Practical applications In this study, the antioxidant potential of flaxseed incorporated rusks was studied in relation to their total phenolic content and their DNA damage protection activity (DDPA). The addition of flaxseed powder (FP) caused an increment of phenolics and antioxidant activity of rusks. The standardized rusk was acceptable up to 10% of flaxseed level based on the sensory attributes of rusk. Among all the cultivars studied, “LC‐2023” cv. exhibited the best nutritional and antioxidant characteristics and DDPA in comparison to other cultivars. Considering the results obtained in this study, rusks enriched with 10% of FP were suggested to be nutritionally superior with an acceptable sensory score and enhanced phytochemicals profile.

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Section: Resultsmentioning

confidence: 55%

Section: Introductionmentioning

confidence: 99%

Effect of incorporation of flaxseed to wheat rusks: Antioxidant, nutritional, sensory characteristics, and in vitro DNA damage protection activity

Kaur

Purewal

2018

J Food Process Preserv

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“…It shows an increasing in water absorption to values between 63.5 and 63.8% after addition of MTGase and flax seeds as compared to control sample. Many studies revealed that water absorption increased with the increase of flaxseed addition level in wheat flour dough and they stated that this is mainly due to the high water binding capacity of dietary fibers and gums present in flaxseed (Koca and Anil 2007;Marpalle et al, 2014;Xu, et al 2014 andPourabedin et al, 2017). A longer dough development time, increased in dough stability time and decreased mixing tolerance index were noticed after addition of flax seeds flour as revealed Table 5.…”

Section: Resultsmentioning

confidence: 95%

Flaxseeds Nutritional Value and the Effect of Its Incorporation in Some Loaf Properties With and Without Addition of Transglutaminase

Sebo¹,

Said²,

Alikhan³

2019

Mesopotamia Journal of Agriculture

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The aim of this study was to determine the major nutrients in local flaxseeds, the amino acids content, the fatty acids content of extracted oil, and to investigate the effects of 5%seeds flour replacement and addition of microbial transglutaminase on some properties of dough and loaf bread. Results showed that these seeds contained 4.93, 22.28, 36.03, 31.03, 18.03, 3.63and 1.08% (w\w) of moisture, protein, fat, total carbohydrates, crude fiber, ash and reducing sugars respectively with 1.83mg \100 gm sample of Vitamin C. Results of amino acids analysis indicated aspartic acid, glutamic acid , arginine as non-essential and tryptophan and phenylalanine as essential amino acids to be the main components of seeds protein , they represent 4.522, 3.486, 1.88 and 2.414, 0.695 gm /100gm sample respectively. The analysis of fatty acids content, showed twenty nine fatty acids. Unsaturated fatty acids spatially α-linolenic and oleic acids, were predominant, they comprise 24.94 and 22.79 g/100g of the total FA respectively, while palmitic acid was the major saturated fatty acid found in seeds and comprised 13.60% of total lipid. The minerals, calcium, manganese, potassium and iron, were present in high concentrations. Results indicated that the replacement of wheat flour by 5% ground flaxseed decreased wet gluten, tolerance index, loaf specific volume and increased dough water absorption, stability and fermentation gassing power. Sensory evaluation showed that the incorporation of these seeds flour had a slightly unfavorable effect on bread sensory properties but ensured satisfactory consumer acceptability. Addition 2 units \ g protein of microbial transglutaminase caused increasing in wet gluten, gassing power of fermented dough, loaf specific volume and all sensory attributes.

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“…The results showed that the highest yield was noticed when methanol and water (80: 20) followed by ethanol and water (50:50) while, methanol + ethanol recorded the lowest yield of phenolic extract (3.574g/100g DW. many researchers had reported that hydro-alcoholic mixtures are usually used as solvent for extraction of phenolic compounds from flaxseed meal to their high selectivity for these compounds (Pourabedin et al, 2017, Albahari et al, 2018. Regarding to the polyphenolic content of the different extracts, the results in Table (2) indicated that polyphenolic content ranged from 360.14 to 595.76 9mg/100g -1 DW.…”

Section: Polyphenolic Content Of Flaxseeds Meal 331 Efficiency Of mentioning

confidence: 99%

“…Its fibers collaborate in the release of toxins and fats as well as in the constipation treatment. Flaxseed incorporation in various bakery products such as cookies (Ganorkar. and Jain, 2013)), Chinese steamed bread (Hao & Beta, 2012), toast bread (Marpalle , et al, 2014;Pourabedin et al, 2017), cake (Lee, et al, 2004) and rice paper (Cameron & Hosseinian, 2013) has been studied. Evidences suggest that flaxseed dietary fiber reduces the risk of cardiovascular diseases, causes reduction in bodyweight and fat accumulation (Park & Velasquez, 2012), suppresses postprandial lipaemia and appetite (Kristensen et al, 2013) and .protection of the blood vessels from inflammatory damage is also provided by the lignans in flaxseeds (Dodin et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of bioactive compounds of defatted flaxseed meal on rheological and sensorial properties of toast and cake

Selim¹,

Mostafa²,

Mahmoud³

et al. 2019

SDRP-JFST

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This study was conducted to investigate the chemical composition and the storage stability of flaxseeds defatted meal fractions as food ingredients, phenolic contents and antioxidant activity of flaxseed meal extracts. Effect of substitution of wheat flour with different concentrations of defatted flaxseeds meal on rheological and sensory properties of toast bread, and cake was also investigated. The results indicated that flaxseed defatted meal is rich in protein, fiber and minerals and poor in its carbohydrate content comparing with whole wheat flour and wheat flour (72%). it contains 34.65 protein, 37.08 % crude fibers, 5.53% ash, 2.35 % fats and 5.972% moisture. While it had carbohydrate content of 14.408%.The results indicated that there were no significant (P ≤ 0.05) changes in the peroxide values over the 105 day of storage. The results also showed that free fatty acid value was slightly increased during the storage time. Polyphenolic contents were varied from 360.14 to 595.76 mg/100g-1 DW according to the extraction solvent used. The results indicated that the flaxseed meal extracts showed a strong antioxidant activity against 1,1-dipheny-2-picrylhydrazyl (DPPH) .The effective concentration 50 % (EC 50) was 1.323 and 1.981mg/mg DPPH and antiradical efficiency values ware 0.756 and 0.505 for methanol + water and ethanol +water respectively. Rheological properties of the dough's were found to be affected with flaxseed meal addition. The results showed that replacement 5% of wheat flour by flaxseed meal flour increases the water absorption and development time of the dough. While the stability and the energy of the dough was decreased by addition of flaxseed meal. The results of sensory evaluation proved that toast and cake enriched with defatted flaxseed flour up to 10% was acceptable to the consumer.. The results of the sensory evaluation showed that the samples produced by replacement 5% of the wheat flour with defatted flaxseed meal had no significant differences for most of the sensory characteristics.

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Effect of flaxseed flour on rheological properties, staling and total phenol of Iranian toast

Cited by 25 publications

References 24 publications

Effect of incorporation of flaxseed to wheat rusks: Antioxidant, nutritional, sensory characteristics, and in vitro DNA damage protection activity

Effect of incorporation of flaxseed to wheat rusks: Antioxidant, nutritional, sensory characteristics, and in vitro DNA damage protection activity

Flaxseeds Nutritional Value and the Effect of Its Incorporation in Some Loaf Properties With and Without Addition of Transglutaminase

Effect of bioactive compounds of defatted flaxseed meal on rheological and sensorial properties of toast and cake

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