Flaxseed‐Enriched Cereal‐Based Products: A Review of the Impact of Processing Conditions

Abstract

The properties of cereals products, bread, pasta, muffins, cookies, cakes, and bars, enriched with flaxseed, were reviewed to highlight suitable processing conditions for the production of high-quality flaxseed-enriched products with the desired health attributes. The review highlights the contrasting effect of flaxseed enrichment on the mechanical and physical properties of cereal products according to product type, flaxseed enrichment level, and processing history. Flaxseed lipids remain stable for most processing and storage conditions, presumably due to the significant antioxidant properties of lignans, but information is lacking on the impact of home-handling, such as bread toasting, on lipid oxidation. Cereal products enriched with flaxseed generally exhibit similar or improved shelf life compared to equivalent products with no flaxseed enrichment, suggesting that flaxseed may limit starch retrogradation, maintain moisture content, and delay microbial growth. Sensory analysis shows lower organoleptic properties of most cereal products containing flaxseed, but similar consumer acceptance for cereal products without and with flaxseed enrichment up to 15% is reported in the literature. This review indicates the need to better understand the impact of flaxseed enrichment on product microstructure and to conduct an extensive assessment of the health effects of flaxseed-enriched products, since very few studies have focused on the quantification of the bioaccessibility, bioavailability, and activity of flaxseed bioactive compounds for a variety of processing conditions and product formulation.

Designing a Clean Label Sponge Cake with Reduced Fat Content

“…Linoleic acid comprises 16% and alpha‐linolenic acid (ALA) 57% of their total fatty acids (Marpalle and others ). ALA is an omega‐3 fatty acid which is involved in reducing inflammatory processes and plays an important role in reducing/preventing cardiovascular diseases, osteoporosis, diabetes, and digestive system diseases (Mercier and others ). Flax seeds contain approximately 28% fiber, of which a third is soluble.…”

Antioxidant Activity, In Vitro Digestibility and Stability of Flaxseed Oil and Quercetin Co‐Loaded Submicron Emulsions

“…[1,2] Among these unsaturated fatty acids, ALA plays an extremely important role as it can be converted to eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) in mammals which are the main components of fish oil. [1,2] Among these unsaturated fatty acids, ALA plays an extremely important role as it can be converted to eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) in mammals which are the main components of fish oil.…”

Proximate analysis of cold‐press oil cakes after biological treatment with Trametes versicolor and Humicola grisea

“…Inedible oil cakes are commonly used as organic fertilizers due to high N, P, and K contents. Generally, oil cakes are used as food supplements [17][18][19][20]. They can also be used in human nutrition when combined with wheat or other flours [13,14].…”