decreased with the incorporation of ground flaxseed (10%). Hao and Beta (2012)
reported that incorporation of flaxseed hull into Chinese steamed bread (CSB)
resulted in enriched phytochemical profile with associated increase in the antioxidant
activity. Lipilina and Ganji (2009) observed improved levels of α-linolenic acid,
linoleic acid, and dietary fiber as compared to the control bread due to flaxseed flour
(30%). However, in another study on bread, flaxseed flour (15%) incorporation
resulted in musty aroma. Incorporation of full-fat flaxseed flour (20%) into cookies
was found to be acceptable by the sensory panelists (Hussain et al. 2006). On the
contrary, Ramcharitar et al. (2005) reported that muffins containing milled flaxseed
(11.6%) were less acceptable than control. Similarly, incorporation of flaxseed
(15%) into pretzel-type bread led to reduced flavor and overall acceptability scores
(Alpaslan and Hayta 2006). However, incorporation of suitable flavoring agents
could enhance the acceptability of the flaxseed fortified bakery products (Aliani et al.
2011).
Table 10.6 (continued)
Product
Flaxseed/ingredient
Characteristics
Reference
Milk and dairy products
Milk
Flaxseed oil and DHA
• Rancid flavor after 3 days of storage Divya et al.
(2013)
Flaxseed oil microcapsules (2 g/100 mL)
• Samples containing microcapsules
were similar to that of control
• Fortified milk remained stable up to
5 days
Goyal et al.
(2017)
Milk and
dahi
Flaxseed oil
• Lower flavor scores
Veena et al.
(2017)
Dairy
products
Lignan (SDG) isolated
from flaxseed
• SDG remained stable during
processing (pasteurization, fermentation
and renneting) and storage
Hyvarinen
et al. (2006)
Ice cream Flaxseed oil
• Ice cream had soft creamy texture
due to improved meltdown time
Goh et al.
(2006)
• Increased flaxseed oil levels
decreased flavor scores
Lim et al.
(2010)
Butter
Flaxseed additives
• Improved structure of butter
Ivanova
et al. (2011)
Dairy
beverage
Commercial flax lignan
• Improved oxidative stability of the
product
MatumotoPintroa et al.
(2011)
Cheese
Flaxseed oil
• Cheese retained high amounts of
flaxseed oil
• Shelf life was not affected
Aguirre and
Canovas
(2012)
Yoghurt
Flaxseed oil
• Product was acceptable by sensory
panelists
• Growth of the lactic acid bacteria
was affected both during fermentation
and storage
Bello et al.
(2015)
Dahi
Flaxseed oil powder
(microencapsulated)
• Product containing flaxseed oil
powder (2%) was similar to control
Goyal et al.
(2016)
272
S. Ganguly et al.
reported that incorporation of flaxseed hull into Chinese steamed bread (CSB)
resulted in enriched phytochemical profile with associated increase in the antioxidant
activity. Lipilina and Ganji (2009) observed improved levels of α-linolenic acid,
linoleic acid, and dietary fiber as compared to the control bread due to flaxseed flour
(30%). However, in another study on bread, flaxseed flour (15%) incorporation
resulted in musty aroma. Incorporation of full-fat flaxseed flour (20%) into cookies
was found to be acceptable by the sensory panelists (Hussain et al. 2006). On the
contrary, Ramcharitar et al. (2005) reported that muffins containing milled flaxseed
(11.6%) were less acceptable than control. Similarly, incorporation of flaxseed
(15%) into pretzel-type bread led to reduced flavor and overall acceptability scores
(Alpaslan and Hayta 2006). However, incorporation of suitable flavoring agents
could enhance the acceptability of the flaxseed fortified bakery products (Aliani et al.
2011).
Table 10.6 (continued)
Product
Flaxseed/ingredient
Characteristics
Reference
Milk and dairy products
Milk
Flaxseed oil and DHA
• Rancid flavor after 3 days of storage Divya et al.
(2013)
Flaxseed oil microcapsules (2 g/100 mL)
• Samples containing microcapsules
were similar to that of control
• Fortified milk remained stable up to
5 days
Goyal et al.
(2017)
Milk and
dahi
Flaxseed oil
• Lower flavor scores
Veena et al.
(2017)
Dairy
products
Lignan (SDG) isolated
from flaxseed
• SDG remained stable during
processing (pasteurization, fermentation
and renneting) and storage
Hyvarinen
et al. (2006)
Ice cream Flaxseed oil
• Ice cream had soft creamy texture
due to improved meltdown time
Goh et al.
(2006)
• Increased flaxseed oil levels
decreased flavor scores
Lim et al.
(2010)
Butter
Flaxseed additives
• Improved structure of butter
Ivanova
et al. (2011)
Dairy
beverage
Commercial flax lignan
• Improved oxidative stability of the
product
MatumotoPintroa et al.
(2011)
Cheese
Flaxseed oil
• Cheese retained high amounts of
flaxseed oil
• Shelf life was not affected
Aguirre and
Canovas
(2012)
Yoghurt
Flaxseed oil
• Product was acceptable by sensory
panelists
• Growth of the lactic acid bacteria
was affected both during fermentation
and storage
Bello et al.
(2015)
Dahi
Flaxseed oil powder
(microencapsulated)
• Product containing flaxseed oil
powder (2%) was similar to control
Goyal et al.
(2016)
272
S. Ganguly et al.