Flaxseed flour addition on fatty acid profile and sensory properties of brazilian cheese roll

Costa, Alessandra; Baraúna, Ana Carolina; Bertin, Renata Labronici; Tavares, Lorena Benathar Ballod

doi:10.1590/s1413-70542012000400007

Cited by 4 publications

(5 citation statements)

References 8 publications

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“…Regarding to the flavor and the mouth feel of the bread samples fortified with different levels of flaxseed meal flour, the results showed that flavor score for the control sample was 9.25 and changed to 8.58, 8.50 and 7.95 for samples substituted with 5%, 10% and 15% FM respectively. This result agreed with that reported by Costa et al, (2012), Aliani et al, (2012) and Conforti and Davis (2006).…”

Section: Sift Desksupporting

confidence: 94%

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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Section: Sift Desksupporting

confidence: 94%

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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“…The T5 and T10 samples were similar to the T7 treatment of chia (Table 1). Costa et al (2012) [24] evaluated the addition of flax meal, which is a source of dietary fibre and omega-3 fatty acids, to cheese breads in proportions of 1.0, 5.0 and 10.0 g/100 g using a sensorial 9-point hedonic scale, which corroborates the results found in the present study.…”

Section: Order-preference Testsupporting

confidence: 88%

Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics

Silva¹,

Cavassani²,

Amorim³

et al. 2018

JFNR

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The objective of this study was to physico-chemically and sensorially characterize cheese breads prepared with different concentrations of chia seeds during storage. Cheese breads were prepared with chia seed concentrations of 5.0 g/100 g (T5), 7.5 g/100 g (T7) and 10.0 g/100 g (T10). The preparations were physico-chemically and sensorially evaluated throughout the 90-day storage period. The T5 and T7 samples presented satisfactory physico-chemically characteristics and acceptances by the judging panel. The omega-3 fatty acid contents of the T5 and T7 samples were similar. The pH decreased during the 90 days of storage, and the acid level peaked after 60 days. The T7 sample was physically stable, and only its colour attribute changed during the storage period. The sample containing 7.5 g/100 g of chia seeds, in addition to having satisfactory physico-chemically and sensorially characteristics during the 90 days, constituted an excellent source of omega-3 fatty acids.

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“…Conforti and Davis () attributed the increased hardness of the flaxseed‐enriched white bread to its lower loaf volume and denser texture. The increased hardness could also be the result of the lower water available for gluten network formation caused by the addition of flaxseed soluble fibers as reported in other studies where lower water content was associated with a harder and less sticky dough (Costa and others ). In contrast, Hall and others () reported up to 30% lower hardness in bread made from dough enriched with 9% ground flaxseed and frozen at −20 °C for 4 to 16 wk.…”

Section: Flaxseed‐enriched Breadsmentioning

confidence: 64%

“…Bread enriched with flaxseed has a bitter and reduced sweetness and a lower overall flavor score (Alpaslan and Hayta ; Aliani and others ; Bartkiene and others ). Costa and others () also reported an increased salty taste for bread enriched with flaxseed, which was attributed to the high potassium content of flaxseed. Alpaslan and Hayta , Hussain and others (), and Aliani and others () measured lower scores for the mouthfeel, crust crispness, and overall texture of bagels and pan bread enriched with flaxseed compared to their equivalent product without flaxseed.…”

Section: Flaxseed‐enriched Breadsmentioning

confidence: 89%

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

Mercier

Villeneuve

Moresoli

et al. 2014

Comp Rev Food Sci Food Safe

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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.

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Flaxseed flour addition on fatty acid profile and sensory properties of brazilian cheese roll

Cited by 4 publications

References 8 publications

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

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

Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics

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

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