Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread

Abstract

Flaxseed has been recently studied for the formulation of healthy functional foods that are also useful for the prevention of chronic diseases. In this context, the production of sourdough bread fortified with different percentages of flaxseed cake was performed and the interactions among the bioactive compounds derived from both sourdough and flaxseed cake were investigated. The organoleptic properties as well as nutraceutical and chemical characteristics regarding pH, ethanol, lactic and acetic acid content, fatty acids profile, the concentration of total polyphenols, antioxidant capacity, and aroma volatile organic compounds were determined to evaluate the efficacy of leavening in the different matrices in comparison with the traditional bread. The results obtained demonstrated that flaxseed cake-enriched sourdough bread can represent a potential vehicle for bioactive compounds with the possibility of obtaining high-quality products with improved nutritional profiles and desired health attributes. Furthermore, the bread obtained with the addition of 7.5% of flaxseed cake was individuated as the best formulation to produce sourdough bread fortified with flaxseed cake by the overlap between three series of information coming from physical-chemical, nutritional, and sensorial analyses. In conclusion, in the operating conditions adopted, the use of flaxseed cake could represent a viable alternative for the production of fortified bread based on sourdough technology.

Essential Oils as Post-Harvest Crop Protectants against the Fruit Fly Drosophila suzukii: Bioactivity and Organoleptic Profile

“…When a new formulation is explored, the level of hedonic quality expressed by the new product is fundamental in determining its consumer acceptability [52]; therefore, despite the panel test being performed by trained judges, some hedonic parameters related to the overall pleasantness and quality of smell were also evaluated (Table 6) to collect some preliminary indications about the organoleptic appeal of the different treatments.…”

Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System

“…Within this framework, medical and public communities are considerably focusing their attention on foods containing bioactive compounds, therefore there is an increasing interest in formulating healthy functional foods enriched with nutraceutical compounds useful for the prevention of chronic diseases [20,21]. Fortified food (FF) is indeed one of the most effective tools to improve nutritional intake for several reasons: (i) FF could be available to many people by selecting the most appealing food form; (ii) FF is sociably acceptable since people do not have to opt for change in food characteristics or diet; (iii) FF could be rapidly introduced and its advantages are rapidly attained; (iv) FF are generally thought riskless and cost-effective [22].…”

Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent

“…However, is commonly poorly utilized or used as livestock feed [ 17 ]. The valorization of FOC is a relatively new issue, however there are reports about its application in food technology [ 8 , 9 , 18 , 19 ], polymer technology [ 20 ], that indicate the potential of this valuable agro-industrial by-product in the idea of circular economy and sustainable development. Flaxseed oil (oil produced from flaxseed Linum usitatissimum L.) is a source of valuable fatty acids like α-linolenic acid (ALA), which consumption may prevent cardiovascular disease, insulin resistance and non-alcoholic fatty liver disease [ 21 ].…”