functional and nutritional quality. Whole or ground flaxseed can be used in various
food formulations to enhance omega-3 and other bioactive components especially to
cater the vegetarian population. Apart from enhancing nutritional and therapeutic
properties, flaxseed can contribute toward improving the physical properties of food
products due to its protein and carbohydrate (gums) components. The effects of
supplementation of flaxseed components in several food products are presented in
Table 10.5. Inspite of several useful virtues, flaxseed incorporation may sometimes
result in lower sensory acceptability, which needs to be carefully addressed. The
characteristics of various flaxseed incorporated food products have been presented in
Table 10.6.
10.8.1.1 Flaxseed in Bakery Products
Bakery products are ideal vehicles for fortification as well as incorporation of
functional ingredients as they are widely and daily consumed across the world
(Kadam and Prabhasankar 2010). Flaxseed components could be incorporated into
bread to improve its nutritional quality (Hall et al. 2005). Composite flour-based
bakery products could be manufactured by replacing some portion of refined wheat
flour with that of flaxseed flour. Mentes et al. (2008) reported that loaf volume and
specific loaf volume significantly (P < 0.05) increased, while rate of staling
Table 10.5 Food applications of flaxseed constituents
Flaxseed
constituent Functional property
Effect
Food products
References
Mucilage
Emulsification and stabilization of foam and
emulsion
Improved
body and
texture
Sauces, sausages,
meat emulsions, salad
dressing
Stewart and
Mazza
(2000)
Anti-staling property
Enhancement
of keeping
quality
Baked products
Lipilina and
Ganji
(2009)
High water absorption,
moisture binding
capacity
Improved
cooking
quality
Noodles
Kishk et al.
(2011)
High water absorption
Shortening
alternatives
Cookies, muffins,
breads
Chetana
et al. (2010)
Protein
Stabilization and
emulsification
Improved
body and
texture
Ice cream, sausages,
meat emulsion
MartinezFlores et al.
(2006)
Viscoelastic texture
Texture
improvement
Extruded snacks and
breakfast cereals
Wu et al.
(2010)
Gluten free
Enhanced
nutritional
Gluten-free food
product
Gambus
et al. (2009)
Egg and gelatine
substitution
Vegetarian
product
Baked goods and ice
cream
Shearer and
Davies
(2005)
270
S. Ganguly et al.
food formulations to enhance omega-3 and other bioactive components especially to
cater the vegetarian population. Apart from enhancing nutritional and therapeutic
properties, flaxseed can contribute toward improving the physical properties of food
products due to its protein and carbohydrate (gums) components. The effects of
supplementation of flaxseed components in several food products are presented in
Table 10.5. Inspite of several useful virtues, flaxseed incorporation may sometimes
result in lower sensory acceptability, which needs to be carefully addressed. The
characteristics of various flaxseed incorporated food products have been presented in
Table 10.6.
10.8.1.1 Flaxseed in Bakery Products
Bakery products are ideal vehicles for fortification as well as incorporation of
functional ingredients as they are widely and daily consumed across the world
(Kadam and Prabhasankar 2010). Flaxseed components could be incorporated into
bread to improve its nutritional quality (Hall et al. 2005). Composite flour-based
bakery products could be manufactured by replacing some portion of refined wheat
flour with that of flaxseed flour. Mentes et al. (2008) reported that loaf volume and
specific loaf volume significantly (P < 0.05) increased, while rate of staling
Table 10.5 Food applications of flaxseed constituents
Flaxseed
constituent Functional property
Effect
Food products
References
Mucilage
Emulsification and stabilization of foam and
emulsion
Improved
body and
texture
Sauces, sausages,
meat emulsions, salad
dressing
Stewart and
Mazza
(2000)
Anti-staling property
Enhancement
of keeping
quality
Baked products
Lipilina and
Ganji
(2009)
High water absorption,
moisture binding
capacity
Improved
cooking
quality
Noodles
Kishk et al.
(2011)
High water absorption
Shortening
alternatives
Cookies, muffins,
breads
Chetana
et al. (2010)
Protein
Stabilization and
emulsification
Improved
body and
texture
Ice cream, sausages,
meat emulsion
MartinezFlores et al.
(2006)
Viscoelastic texture
Texture
improvement
Extruded snacks and
breakfast cereals
Wu et al.
(2010)
Gluten free
Enhanced
nutritional
Gluten-free food
product
Gambus
et al. (2009)
Egg and gelatine
substitution
Vegetarian
product
Baked goods and ice
cream
Shearer and
Davies
(2005)
270
S. Ganguly et al.