Chemical composition and quality characteristics of cookies enriched with microfluidized flaxseed flour

Karakurt G., Ozkaya B., Saka I.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.154, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 154
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.lwt.2021.112773
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: Linum usitatissimum L, High pressure treatment, Dietary fiber, Phytic acid, Spread ratio, HIGH-PRESSURE MICROFLUIDIZATION, DIETARY FIBER, PHYSICOCHEMICAL PROPERTIES, FUNCTIONAL-PROPERTIES, COLORECTAL-CANCER, PHYTATE
  • Ankara Üniversitesi Adresli: Evet

Özet

This paper examines the potential utilization of full-fat and defatted flaxseed flours (FF) as well as microfluidized full-fat and defatted FF in cookie formulation. Their effects on the functional, quality and sensory properties of cookies were investigated. Cookies were prepared by adding FF (0, 5, 10, and 15 g/100 g) to wheat flour. The effects of microfluidization on the phytic acid, dietary fiber and phenolic content and antioxidant activity of FF were determined. FF increased not only the dietary fiber, phenolic content and antioxidant activity, but also the phytic acid content of cookies. Full-fat and defatted FF increased the breaking strength of cookies, while it reduced the width and spread ratios. As the level of FF increased, the surface color became darker and the sensory properties were negatively affected. On the other hand, the microfluidization improved the functional properties of cookies containing full-fat and defatted FF. However, it increased the breaking strength, whereas decreased the spread ratios of cookies. The study shows that FF is a rich source of functional compounds and it is even possible to improve these functional properties with microfluidization. It is clear that untreated and microfluidized flaxseed is a promising alternative functional component to enrich cookies.