10.8.1.2 Flaxseed in Dairy Products
As milk and milk products are consumed by all age groups, they have been proved to
be ideal medium for incorporation of bioactive and functional ingredients. Flaxseed
oil has been incorporated into ice cream and similar products (Hall and Schwarz
2002). It was used to replace up to 25% of the milk fat in ice cream formula, which
exhibited an oil-like mouth feel that could not be detected by 60% of the informal
sensory panelists. Hall III et al. (2004) studied the stability of lignan in yoghurt and
reported that incorporation of flaxseed extract did not have any negative impact on
the fermentation. On the other hand, Lim et al. (2010) reported decreased acceptability of ice cream due to the incorporation of flaxseed oil although it did not affect
the physicochemical properties. In a study on the stability of flaxseed
secoisolariciresinol diglucoside (SDG) in Edam cheese, Hyvärinen et al. (2006)
reported that most of the added SDG was passed into the whey fraction, and only
6% was retained in the cheese curd. Further, it was reported that SDG was relatively
stable at the end of 6 weeks of ripening of cheese stored at 9
C. In a study on
incorporation of flaxseed oil in ice cream, Goh et al. (2006) reported increased
meltdown rate and decreased hardness and ascribed it to the melting point of flaxseed
oil. Li et al. (2008) investigated the effect of flaxseed gum, guar gum, and denatured
starch as stabilizer blends in stirred yoghurt and observed that the optimum proportion of the additives was in the ratio of 3:2:20, and the shelf life of yoghurt was
prolonged beyond 27 day at 4
C. Ivanova et al. (2011) reported that flaxseed
additive containing butter had good spreadability with pure creamy flavor. Giroux
et al. (2010) reported method of manufacture of linseed oil-enriched dairy-based
beverages. Matumoto-Pintroa et al. (2011) reported that dairy beverages enriched
with flaxseed lignan SDG extract increased oxidative stability of flaxseed oil.
10.9 Conclusion
Flaxseed is emerging as an attractive nutritional component due to its exceptionally
high content of several bioactive compounds. With cultivation in more than 50 countries and proven health benefits, it has found applications in a variety of food
products across the world. Bread and cookies among the bakery products and ice
cream and yoghurt among the dairy products have gained commercial success with
flaxseed incorporation. However, efforts are required to minimize the adverse
sensory effects due to flaxseed incorporation among other food products.
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273
As milk and milk products are consumed by all age groups, they have been proved to
be ideal medium for incorporation of bioactive and functional ingredients. Flaxseed
oil has been incorporated into ice cream and similar products (Hall and Schwarz
2002). It was used to replace up to 25% of the milk fat in ice cream formula, which
exhibited an oil-like mouth feel that could not be detected by 60% of the informal
sensory panelists. Hall III et al. (2004) studied the stability of lignan in yoghurt and
reported that incorporation of flaxseed extract did not have any negative impact on
the fermentation. On the other hand, Lim et al. (2010) reported decreased acceptability of ice cream due to the incorporation of flaxseed oil although it did not affect
the physicochemical properties. In a study on the stability of flaxseed
secoisolariciresinol diglucoside (SDG) in Edam cheese, Hyvärinen et al. (2006)
reported that most of the added SDG was passed into the whey fraction, and only
6% was retained in the cheese curd. Further, it was reported that SDG was relatively
stable at the end of 6 weeks of ripening of cheese stored at 9
C. In a study on
incorporation of flaxseed oil in ice cream, Goh et al. (2006) reported increased
meltdown rate and decreased hardness and ascribed it to the melting point of flaxseed
oil. Li et al. (2008) investigated the effect of flaxseed gum, guar gum, and denatured
starch as stabilizer blends in stirred yoghurt and observed that the optimum proportion of the additives was in the ratio of 3:2:20, and the shelf life of yoghurt was
prolonged beyond 27 day at 4
C. Ivanova et al. (2011) reported that flaxseed
additive containing butter had good spreadability with pure creamy flavor. Giroux
et al. (2010) reported method of manufacture of linseed oil-enriched dairy-based
beverages. Matumoto-Pintroa et al. (2011) reported that dairy beverages enriched
with flaxseed lignan SDG extract increased oxidative stability of flaxseed oil.
10.9 Conclusion
Flaxseed is emerging as an attractive nutritional component due to its exceptionally
high content of several bioactive compounds. With cultivation in more than 50 countries and proven health benefits, it has found applications in a variety of food
products across the world. Bread and cookies among the bakery products and ice
cream and yoghurt among the dairy products have gained commercial success with
flaxseed incorporation. However, efforts are required to minimize the adverse
sensory effects due to flaxseed incorporation among other food products.
10 Flaxseed (Linum usitatissimum)
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