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Recent Advances in Utilization of Axseed As Potential Source For Value Addition
Recent Advances in Utilization of Axseed As Potential Source For Value Addition
REVIEW
Abstract – Flax seed (Linum usitatissimum) is an important oilseed crop which has gained importance
since last few decades due to its unique nutrient profile. Flax seed comprises high amount of fiber and is a
significant source of a-linolenic acid in the diet of vegetarian people. It is evident from several studies
conducted that flaxseed carries functional ingredients and provide health benefits. Omega-3 fatty acid,
lignan and dietary fiber are major bioactive components of flaxseed which can be delivered through value
added products. Flax seed has been successfully exploited in preparation of various value added products.
Commercially, all parts of flaxseed plant are exploited directly or after processing. Flaxseed consumption in
the diet prevents serious diseases like coronary diseases, cancer, diabetes, obesity, gastrointestinal, renal and
bone disorders. To the best of our knowledge, very limited review reports are available for commercial
utilization of flaxseed in preparation of various value added products (bakery, dairy, extruded, snack,
fermented and other traditional) and effect of flaxseed fortification on nutritional, physicochemical,
phytochemical and sensory properties of these products. In future, this data could be useful for different food
processing industries.
Keywords: flaxseed / health benefits / functional food / nutraceutical properties / value addition
Résumé – Les progrès récents dans l’utilisation de la graine de lin comme source potentielle de
valeur ajoutée. La graine de lin (Linum usitatissimum) est une culture oléagineuse qui a pris de l’importance
depuis quelques décennies en raison de son profil nutritionnel unique. La graine de lin contient une grande
quantité de fibres et constitue une source importante d’acide a-linolénique dans l’alimentation des
végétariens. Plusieurs études mettent en évidence que les graines de lin apportent des ingrédients
fonctionnels et offrent des bénéfices santé. Les acides gras oméga-3, les lignanes et les fibres alimentaires
sont des composants bioactifs majeurs des graines de lin qui peuvent être apportés via des produits à valeur
ajoutée. La graine de lin a été exploitée avec succès dans la préparation de divers produits à valeur ajoutée.
Commercialement, toutes les parties de la graine de lin sont exploitées directement ou après traitement. La
consommation de graines de lin dans le régime alimentaire prévient certaines maladies graves comme les
maladies coronariennes, le cancer, le diabète, l’obésité, les troubles gastro-intestinaux, rénaux et osseux. À
notre connaissance, un nombre limité de revues fait le point sur l’utilisation commerciale de la graine de lin
en préparation de divers produits à valeur ajoutée (de boulangerie, laitiers, extrudés, collations, fermentés et
autres traditionnels) et sur les effets de l’enrichissement du lin sur le plan nutritionnel, physico-chimique,
phytochimique et les propriétés sensorielles de ces produits. À l’avenir, ces données pourraient être utiles
pour différentes industries de transformation des aliments.
Mots clés : graine de lin / bénéfices santé / alimentation fonctionnelle / propriétés nutraceutiques / valeur ajoutée
1 Introduction Flax is an oldest agronomic crop having more than 300 species
and which are cultivated for food and fiber since ancient times.
Flax seed (Linum usitatissimum) commonly known as Flax seed is recognized either by variety or by color (brown
linseed is a member of the genus Linum in the family Linaceae. and yellow). Brown colored flaxseed is the most common and
high in alpha-linolenic acid, while there are two types of
yellow colored flaxseed: Omega and Linola (Conforti and
*Corresponding author: [email protected] Cachaper, 2009). Top most producer of flaxseed in the world is
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P. Kaur et al.: OCL 2018, 25(3), A304
Canada with 0.81 million tons in 2014–2015 (Flax Council of influence the well-being of human population. Major anti-
Canada, 2015). Flax seed is cultivated in many parts of world nutrients in whole flaxseed are cyanogenic glycosides (250–
for fiber, oil as well as for medicinal purposes and also as a 550 mg/100 g) (Singh et al., 2011), while the phytic acid
nutritional product (Kajla et al., 2015). Demand for flaxseed content of flaxseed meal is 2.3–3.3% which result in decreased
has been increased because of consumer awareness about the absorption of nutrients. Hydrogen cyanide released from
relationship between diet and health. Flaxseed is considered as flaxseed is minimal and lower than the toxic or lethal dose. The
a potential functional food ingredient as it provides various release of hydrogen cyanide is approximately 5–10 mg from 1–
health benefits along with nutritional value (Eyres, 2015). 2 tablespoons (recommended daily intake of flaxseed). This
However, it is an underutilized crop, but gained importance value is much lower than the acute toxic dose which is
in the last few decades since it has a unique nutrient profile, estimated to be 50–60 mg. Also, human beings can detoxify
particularly omega-3 fatty acid, lignans, and fiber (Goyal et al., cyanide levels below 30–100 mg/day (Roseling, 1994).
2014). Flax seed is an important source of a-linolenic acid in Roasting is generally done to remove cyanogenetic glycosides.
the diet of vegetarian people. Therefore, it may serve as an Wanasundara et al. (1993) described a method for elimination
alternate for supplying fatty acid to populations which do not of cyanogenetic glycosides from flaxseed meal in which
have large access to seafoods (El-Beltagi et al., 2007). The solvent extraction consisting two phases i.e., hexanes and
total protein content in flaxseed ranges between 20 to 30% alkanol was used either with the addition or without water or
composed of mainly 80% globulins and 20% glutelin (Hall ammonia. The alkanol could be methanol, ethanol or
et al., 2006). The amino acid pattern of flax protein is similar to isopropanol. By utilizing methanol solutions, more than
that of soybean protein, which is viewed as one of the most 90% of the cyanogenetic glycosides viz. linustatin and
nutritious of the plant proteins (Morris, 2007). Based on a neolinustatin were removed. Proximate composition and
proximate analysis conducted by the Canadian Grain antinutrient content vary with varietal differences (Kajla and
Commission flax is rich in fat, protein and dietary fiber. An Sharma, 2016). Nutritional profiles of flaxseed are reported in
analysis of brown Canadian flax averaged 41% fat, 20% Figure 1. It is evident from the data reported in Table 1 that
protein, 28% total dietary fiber, 7.7% moisture and 3.4% ash flaxseed contains the second highest amount of protein
(Morris, 2007). Cellulose, hemicellulose and lignin are (18.29%) followed by sesame seeds (17.73%), chia seed
insoluble fiber constituents abundantly found in flaxseed (16.54%) and safflower seeds (16.18%). Fiber content in
while mucilage gums form the soluble fiber fraction (Morris, flaxseeds (27.3%) is more than sesame seeds (11.8%) and
2007). Major lignan present in flaxseed is secoisolariciresinol sunflower seed kernels (8.6%). Also, polyunsaturated fatty
diglycoside (SDG). Flax seed is an equally good source of acid is present in highest amounts (28.73%) in flaxseed when
minerals, particularly, phosphorus, magnesium, calcium, iron, compared with other oilseeds as presented in Table 1. Along
zinc and very little amount of sodium. Flax seeds also contain with that flaxseed is also a good source of B-vitamins (USDA,
anti-nutrients which may pose adverse health effects and may 2016).
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Table 1. Nutritional profile of various oilseeds (values per 100 g dry basis) (USDA May, 2016 report).
Nutrient Flaxseeds Chia seeds Sesame seeds Safflower seeds Sunflower seed kernels
1.1 Health benefits of flaxseed Dietary flaxseeds have ability to increase blood levels of ALA,
even when incorporated into baked goods like breads or
Functional ingredients present in flaxseed make it muffins in ground or milled form.
beneficial for critical diseases like cardiovascular diseases,
cancer, diabetes, obesity, renal and bone disorders (Katare
et al., 2012). Dietary flaxseed modifies cardiovascular risk 2 Value added products prepared by
factor by improving lipid profile in hyperlipidemic patients. incorporation of flax seed
In vivo studies conducted on rats indicated that flaxseed has
the ability to protect from breast, colon and ovarian cancer Value added products are prepared for enhancing the value
by preventing the formation of tumor and additionally of food items through the addition of ingredient, processing or
diminishing blood vessel cell development (Truan et al., packaging. Value added food products are more attractive and
2012). High content of SDG lignin in flaxseed is possibly usable by the consumer than original commodity. Some
responsible for a breast tumor-reducing effect (Chen et al., examples of value added products are breakfast cereals, skim
2011). Flaxseed has a protective effect against diabetes risk milk, ice cream, yogurt, cheeses, extruded snacks, etc.
due to presence of dietary fiber, lignan, and v-3 fatty acid Thompson and Cunnane (2003) provided the current status
(Adlercreutz, 2007). of the knowledge about the analysis and composition of
Kapoor et al. (2011) observed that postprandial blood flaxseed, the metabolism and bioavailability of its major
glucose was decreased by 7.9 and 19.1%, respectively, by components, the effect of flaxseed on development and
supplementation of flaxseed powder (15 and 20 g/day) for disease, processing of flaxseed, and availability of flaxseed
2 months in diabetic females. Non-starch dietary fibers of products which created interest amongst consumer and food
flaxseed delay stomach emptying and decrease absorption of industry about flax seed as a beneficial component in the
nutrients in the small intestine. Thus, it can prevent obesity- human diet. Commercially, all parts of flaxseed plant are
related diseases (Singh et al., 2011). Effects of flax fiber on exploited directly or after processing in preparation of various
gastrointestinal motility, constipation, glucose tolerance, value added products. When flax is consumed by humans, then
hypocholesterolemic effect and fermentation have been it is usually described as flaxseed whereas when it is used for
described comprehensively in various reviews and articles industrial purposes, then it is described as linseed (Morris,
(Mani et al., 2011; Kristensen et al., 2012, 2013). 2007). As a functional food ingredient, flaxseed (milled or
Omega-3 fatty acids possess anti-inflammatory properties ground) and flaxseed oil has been incorporated into baked
so they protect the destruction of kidneys in adults. More (Tab. 2), dairy (Tab. 3), extruded (Tab. 4), snacks and other
consumption of omega-3 polyunsaturated fatty acid reduced products (Tab. 5). Commercial use of flax in various food
occurrence of chronic kidney diseases (Gopinath et al., 2011). products is presented in this review.
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Table 2. Baked products prepared by flaxseed fortification in different forms and at different concentrations.
Table 3. Dairy products prepared by flaxseed fortification in different forms and at different concentrations.
Dahi (Indian Yogurt) Microencapsulated flaxseed Fermentation 1–3% Goyal et al., 2016
oil powder (MEFOP)
Ice cream Flaxseed oil Freezing 0–12% Goh et al., 2006
Cheese Flaxseed lignan (SDG) Pasteurization and fermentation 1 g/10 L Hyvarinen et al., 2006
Yogurt Flaxseed lignan (SDG) Fermentation 100 mg Hyvarinen et al., 2006
Milk Flaxseed lignan (SDG) Heat treatment 1% Hyvarinen et al., 2006
Whey drinks Flaxseed lignan (SDG) Pasteurization 10 mg/100 ml Hyvarinen et al., 2006
Butter Flaxseed additive – 0.8–1.6% Ivanov et al., 2011
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Table 4. Extruded products prepared by flaxseed fortification in different forms and at different concentrations.
Table 5. Other traditional products prepared by flaxseed fortification in different forms and at different concentrations.
temperatures and during storage. Recent studies have 2.2 Dairy products
suggested that flaxseed has been used in various bakery
products like bagels, breads, biscuits, cookies, muffins, pizza, Dairy-based products are a major part of functional foods.
buns and patties at different levels (Kaur et al., 2017) (Tab. 2). Functionality of dairy products can be developed and designed
Addition of flax seeds into various bakeries and other simply by modifying and/or enriching healthy nature of the
cereal products gave positive results for enhancing overall original base. Type of milk and culture, the amount of milk fat
nutritional quality. Incorporation of 10 g flaxseed per 100 g and nonfat milk solids, fermentation and temperature used
refined flour into functional bread resulted in an increase in affect aroma, body and flavor of cultured dairy products. Milk
water absorption, dough stickiness and crumb softness and milk products have been proven to be a successful medium
(Marpalle et al., 2014). Tafton bread with 5 and 15% coated for delivering bioactive ingredients (Rowan et al., 2005).
ground flaxseed with arabic gum or hydrogenated fat had Value-added dairy products include low-lactose or lactose-free
acceptable rheological and organoleptic characteristics products, hypoallergenic formulations with hydrolyzed protein
(Roozegar et al., 2015). Flaxseed muffins (7.3%, 11.6% for milk-hypersensitive infants, milk enriched with calcium,
and 15.5%) were less acceptable than control muffins on the vitamins, etc. (Ozer and Kirmaci, 2010). Flaxseed oil and
basis of sensory parameters, but they provide 16% of the flaxseed lignan have also been supplemented into milk and
dietary fiber requirement (Ramcharitar et al., 2005). Flaxseed various dairy products such as ice cream, cheese, yogurt, whey
cookies (6 and 12%) were accepted by the consumer without drinks and butter (Tab. 3). 2% (w/w) flaxseed oil in a 12% (w/
adversely affecting physical and sensory quality (Khouryieh w) ice cream mix can be incorporated without significantly
and Aramouni, 2012). Shortening can be replaced with affecting the overall functionality of ice cream. SDG added to
flaxseed oil up to 30% in cookies and it enhances v-3 fatty milk, yogurt, and cheese were found to withstand high-
acid by 14.14% in flaxseed oil cookies (Rangrej et al., 2014). temperature pasteurization, fermentation, and milk renneting
Chemical evaluation of some products (pan bread-pizza- processes well (Hyvarinen et al., 2006). Microencapsulated
Tahina) showed that protein content, fat, fiber, and ash content flaxseed oil powder was fortified in dahi (Indian yoghurt) at
increased with addition of flaxseed to wheat flour by 15% three different formulations as 1, 2 and 3%, which could serve
while carbohydrate decreased in bread and pizza (Ahmed as a potential delivery system of omega-3 fatty acids (Goyal
et al., 2010). et al., 2016).
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Extrusion cooking technology plays a key role in many food- Fermentation, also called souring, is a traditional preserva-
processing industries as a continuous cooking, mixing, shearing tion method, which can be used to improve the shelf life and
and forming process (Ananthanarayan et al., 2017). It can be digestibility of the products (Chavan et al., 2018). Fermented
used to produce a number of foods and feed applications such as cereal products containing live lactic acid bacteria are known and
snacks, ready to eat (RTE) cereals, confectionery products and fermentation of flaxseed-based material is suggested due to its
crisp breads. Convenience, value, attractive appearance and advantageous effects. Crushed or crushed and milled flaxseed is
particular texture of extruded foods are the main reason of supplemented with other cereals or plant seeds, e.g. oat,
consumer acceptance of these foods (Anton et al., 2009). buckwheat or soy to prepare flaxseed-based fermented products.
Some extruded products prepared by flaxseed fortification Among existing beverage matrices, fruits/vegetable juice
are presented in Table 4. An extruded flaxseed-containing matrix is noted to be a popular format in the fast moving
product that can be consumed as a breakfast cereal or snack consumer goods section. Solubility, hydration rate, and
may encourage consumption of flaxseed and provide health thickening properties of ground flaxseed are important
benefits for consumers (Wu et al., 2007). Manthey et al. considerations when adding flaxseed to beverages. Flax-
(2008), Sinha and Manthey (2008), Gupta (2012) have seed-based fermented beverages can be prepared with the help
developed flaxseed-based pasta which ensures functional of lactic acid fermentation of flaxseed suspension, which is
properties of flaxseed. Under conditions of 10% flaxseed flour, further seasoned with the help of different fruit/vegetable juice
230 rpm screw speed, temperature of 90 °C and moisture of blends. Further, aroma and flavor of such fermented beverages
12% an expanded snack product with good physical properties is improved with the help of different natural and artificial
can be obtained (Mesquita et al., 2013). Vadukapuram et al. flavor extracts. Texture and rheological structure of flaxseed-
(2014) reported that in extruded bean snack, omega-3 fatty based fermented products can be improved with the addition of
acids and bulk density, improved with increasing concentration different additives. Cloud stability and the juice turbidity of
of flaxseed (5–20%). Similar results were represented by carrot juice were lowered, with the addition of flaxseed gum as
Giacomino et al. (2013) in cereal bars, enriched with an a hydrocolloid at different concentrations, which abolish
extruded flax seed meal which provide an adequate nutritional creamy appearance (Shakeel et al., 2015). The formation of
quality of proteins, dietary fiber and v6:v3 ratio. With stable emulsion is the major problem while preparing flaxseed
incorporation of 10% flaxseed flour for the preparation of oil enriched beverages. One of the recent research study report
extruded noodles indicated improvement in protein content, on the formation of stable emulsions of flaxseed oil (1 % v/v) in
but as the level of flaxseed flour increased it shows the negative carrot juice using 20 kHz ultrasound at 176 W and 4 min of
effect on sensory, color and cooking characteristics of noodles processing time (Shanmugam and Ashokkumar, 2014).
(Bhise et al., 2014).
2.6 Other traditional products
2.4 Snack products
Rathi and Mogra (2012) tried traditional snacks, chapatti,
A snack is part of the food typically eaten in between meals, khakhra, vegetable chilla and manchurian by supplementation
but not as a substitute for a meal. Snacks provide considerably of flaxseed flour at different levels (Tab. 5). Appetizer, starter
less calories than would be consumed in a typical meal. and precooked food recipes viz. vegetable soup, vermicelli and
Conventionally, snacks are prepared from ingredients such as bhelpuri chat prepared with the incorporation of flax seeds had
cold cuts, fruit, leftovers, nuts and sandwiches, etc. Processed good nutritional and functional properties. Also, these low fat
snack foods are convenience food and less perishable than recipes are good to maintain a healthy heart (Jain et al., 2014).
prepared foods. They often contain sweeteners, preservatives, Flax chutney powder, a palatable functional food adjunct, was
and appealing ingredients such as chocolate, peanuts, and prepared by mixing roasted and powdered flax seeds with other
specially-designed flavors (for example flavored potato chips). selected spice ingredients which is having high nutraceutical
In recent years, interest of the snack food industry towards properties (Rao et al., 2011). Also, flaxseed flour can be used as
developing new products to attract consumers has increased a functional ingredient to enrich traditional animal origin
(Meethal et al., 2017). Addition of flaxseed (10%) resulted in an products such as beef patties which has increased the energy
increase of omega-3 fatty acids and protein of wheat chips value as well as polyunsaturated/saturated fatty acid ratio
samples and overall acceptability of chips increased with (Bilek and Turhan, 2009).
increase of frying temperature (Yuksel et al., 2014).
Addition of reddish brown flax seeds into snacks enhances
texture and gives a superior taste along with a pleasant nutty 3 Effects of flaxseed fortification on
flavor (Manthey et al., 2002). Moreover, flax seeds have a
healthy lipid profile which alters the lipid content of snack different properties of value added products
products and modify omega-3 polyunsaturated fatty acid 3.1 Nutritional properties
profile. Thus, it improves the nutritional quality of these snacks
and reduces risk of chronic maladies in the community Balanced diet is vital for good health and well-being. The
(Ansorena and Astiasarán, 2004). A snack made with flaxseed food delivers energy, protein, fat, vitamins and minerals for
and corn showed a sevenfold increase in dietary fiber, 100% living, growth and to work properly. Wide variety of different
increase in protein content and was as acceptable as foods is required to provide precise amounts of nutrients for
commercial corn snacks (Trevisan and Arêas, 2011). good health. Unhealthy eating habits are the leading cause of
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death and increased risk of numerous diseases. Diet and Antioxidant activity and total phenolic content of Chinese
nutrition play an important role in critical ailments such as steamed bread containing barley, flaxseed, and barley-flaxseed
coronary heart diseases, obesity, cancer, type-2 diabetes, bone hull extracts were increased compared to their control sample
disorders, dental caries, gall bladder disease, dementia and (Hao and Beta, 2012). Rao et al. (2011) prepared an Indian
nutritional anemia. traditional product (chutney powder) containing 50% flaxseed
Flaxseed flour greatly enhanced nutritional qualities powder and reported that the total phenol content of functional
without affecting the overall acceptability of products. Ash, food adjunct increased with addition of flaxseed powder. Also,
protein, fat and crude fiber contents of flaxseed cookies and another researcher (Kaur and Das, 2014) reported similar
biscuits were more than control which could be accounted by observations of increases in phytochemical properties (total
the fact that flaxseed is far higher in mineral, fat, protein and phenol content and antioxidant) with the incorporation of
fiber content than wheat flour (Patil et al., 2013; Masoodi and flaxseed in functional dry soup mix.
Bashir, 2012). Sudha et al. (2010) and Bashir et al. (2006)
reported similar results for flaxseed incorporated muffins;
3.3 Physico-chemical properties
cookies and cakes respectively. Fortification of biscuits with
flaxseed flour resulted in decreased carbohydrate content as Physical properties are used to observe and describe matter
compared to control (Masoodi and Bashir, 2012). Results without changing the composition of matter. In bakery product
indicated that flaxseed flour incorporation considerably weight, diameter, thickness and spread ratio are important
enhanced nutritional quality, particularly protein, fat, crude physical properties. While in case of extruded product expansion
fiber, iron, calories and omega-3 content of cereal and energy ratio, bulk density, water absorption and water solubility are
bars (up to 12% and 5–20%, respectively) without affecting important physical properties. Increasing levels of flaxseed flour
their sensory and quality properties (Khouryieh and Aramouni, resulted in greater thickness and increase in diameter than that of
2013; Mridula et al., 2013). control biscuits and cookies, but spread ratio was significantly
The major benefit of flax seed enrichment is generally an decreased (Ganorkar and Jain, 2014; Patil et al., 2013; Hussain
increase in omega-3 fatty acid content of products. Flax seed et al., 2012). Whereas, Rangrej et al. (2014) observed that the
oil enriched biscuits were particularly rich in alpha linolenic increase in the flaxseed oil level increased spread ratio and
acid (42.76%) and they contained a less amount of linoleic acid breaking strength of cookies. Overall loaf volume of cakes
(13.52%) (Hassan et al., 2012). Rangrej et al. (2014) have also decreased as the amount of flaxseed was increased in the
represented similar results that omega-3 fatty acid increased treatment (Bashir et al., 2006). Possible reason could be that
from 0 (control) to 14.14% with incorporation 30% flaxseed oil gluten development was inhibited with increasing flaxseed level,
in cookies. Cakes and breads prepared with 30% flaxseed flour therefore decrease in height was observed. Also, the high fat
received claims of good and excellent source of dietary fiber content of flaxseed flour causes less air entrapment (Khouryieh
and linolenic acid (Moraes et al., 2010; Lipilina and Ganji, and Aramouni, 2012).
2009). Mesquita et al. (2013) concluded that under the conditions
As a baking ingredient, ground flaxseed does not lose of 10% flaxseed flour, 230 rpm screw speed, temperature of
significant amounts of ALA during baking (Ganorkar and Jain, 90 °C and moisture of 12%, extruded snack products with good
2014). Also, extruding, drying and cooking had little or no physical properties could be obtained. Ahmed (1999) reported
effect on stability of lipids in macaroni containing flaxseed that addition of flaxseed flour (5–20%) decreased expansion
(Lee et al., 2004). This might be due to the high natural level of ratio and increased bulk density resulting a denser extruded
antioxidant active lignans, which contribute to the oxidative corn-based flax snack product. In addition, extrudate became
stability of flaxseed oil and products with incorporated flax darker, and both water absorption and water solubility
seed. Levels of soluble, insoluble and total dietary fiber and decreased with increasing flaxseed flour content.
essential amino acids were higher in unleavened flat bread with Baked as well as extruded products have different risks in
added flaxseed when compared with control (Hussain et al., terms of the formation of thermal process contaminants.
2012). Trevisan and Arêas (2011) also represented similar Particularly in breads, the temperature of the crust is approaching
results for corn-flaxseed snack which had a sevenfold increase to oven temperature as soon as the moisture content decreases to
in dietary fiber, almost 100% increase in protein content a critical level. This makes the crust susceptible to form
compared to pure corn snack. acrylamide during baking. Gokmen et al. (2011) reported that
with the use of nanoencapsulated flax seed oil, it is possible to
reduce the risk associated for acrylamide formation in bread. In
3.2 Phytochemical properties
addition, Anese et al. (2015) suggested that acrylamide
Many researchers have identified flaxseed as a new source formation was greater for the omega-3 enriched biscuits baked
of nutraceutical with desirable functional characteristics at ambient pressure than for samples cooked at reduced pressure.
because of its high content of phytochemicals (Conforti and While Bartkiene et al. (2016) showed lactic acid fermentation as
Cachaper, 2009). Consumers also now believe in health another way to reduce the amount of acrylamide in wheat biscuits
benefits or nutrition as one of the desirable food qualities. supplemented with flaxseed and lupine.
Among other materials, incorporation of flaxseed has been
shown to cause a positive impact on levels of proteins and 3.4 Color properties
dietary fiber of cereal-based traditional products. Incorporation
of flaxseed believed to promote utilization as well as increase Color of food product is a key factor which influences
the nutraceutical appeal of the processed food product. customer selection. The first decision about a food’s quality is
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most often taken by its appearance which includes color, 3.6 Sensory properties
shape, texture and other surface characteristics (Gat and
Ananthanarayan, 2016). Color plays an important role in food Sensory evaluation measure, analyze and interpret
choice in influencing taste thresholds, sweetness, perception, responses to products as perceived by the senses of sight,
food preference, pleasantness and acceptability. smell, touch, taste, and hearing. It is a scientific method which
Flaxseeds have a significant effect on color scores i.e., L* explores specific characteristics of an ingredient or food
(lightness/darkness), a*(redness/greenness) and b*(yellow- product by comparing similarities and differences in a range of
ness/blueness) of various fortified food products. Color products. Appearance, color, flavor, texture, odor, touch and
values of different flaxseed supplemented products like temperature, etc. are sensory properties by which human
cookies (Ganorkar and Jain, 2014), muffins (Shearer and responses to composition of food and drink are analyzed. At
Davies, 2005), bars (Khouryieh and Aramouni, 2013), pasta present, new challenges faced by the food industry are
(Sinha and Manthey, 2008) and extrudates (Vadukapuram gradually transforming sensory to a more proactive role for
et al., 2014) were decreased. Flaxseed addition, significantly producing new products based on unique sensory properties.
(p < 0.05) decreased lightness and increased redness of bars Studies have shown that increase in substitution level of
(Khouryieh and Aramouni, 2013). Increased flaxseed flour flaxseed in different products has decreased sensory scores for
level in cookies led to considerably darker and browner different parameters as compared to standard products, but at a
appearance of cookies possibly due to Maillard browning certain level it was acceptable (Ramcharitar et al., 2005;
reactions during cooking of flaxseed flour (Khouryieh and Rangrej et al., 2014; Masoodi and Bashir, 2012; Bashir et al.,
Aramouni, 2012). 2006; Gambus et al., 2009). Aliani et al. (2012) showed that
bagels prepared by flaxseed incorporation were acceptable in
terms of appearance, color, texture and flavor. Results of Patil
3.5 Textural and rheological properties et al. (2013) also indicated that biscuit containing 10%
flaxseed had higher acceptability and there was no mark
Texture of foods comprises a complex group of physical reduction in score for color, taste and appearance of biscuit.
properties that result from structural makeup of food. Texture Khouryieh and Aramouni (2013) observed that overall
plays a key role in consumer acceptance and market value of acceptability for both 12% flax bars and control was same at 9-
food products. Texture characteristics are important factors for point hedonic scale. Whereas Mridula et al. (2011) indicated
the raw products and for processing, preparation, and that omega-3 fatty acid rich energy bar of acceptable quality
consumption. Adhesiveness, chewiness, cohesiveness, consis- could be prepared using 15% flaxseed and 45% sweeteners
tency, crispiness, crunchiness, elasticity, extensibility, firm- with other ingredients at commercial scale and also stored well
ness, fracturability, gumminess, hardness, rupture strength, for 90 days at refrigerated condition. Higher than 30%
springiness, stiffness, stringiness and other parameters are incorporation of flaxseed flour adversely affected the appear-
important textural parameters. ance of snack products, i.e. color and taste wise bitterness was
Texture analysis of cookie doughs showed that there was a detected by panel members (Rathi and Mogra, 2012). Flavor is
decrease in hardness and springiness values, whereas the main criterion that makes the product to be liked or
gumminess values increased by 10–20% multigrain powder disliked. Flaxseed has a unique pleasant nutty flavor that
containing flaxseed flour (Rajiv and Soumya, 2014). Rheo- compliments many combinations. Butter with flax seed
logical characteristics of different dough were investigated additive had pure creamy flavor and odor without flavor
using farinograph and extensograph. Dough properties such as and odor of additive, yellow color and good spread ratio as well
peak viscosity, dough stability, resistance to the extension and as plasticity (Ivanov et al., 2011).
extensibility values were decreased with increase in substitu-
tion level (5–20%) of roasted ground flaxseed (Rajiv et al.,
2011). 4 Effect of flaxseed fortification on shelf-life
Khattab et al. (2012) observed that defatted flaxseed flour of value added products
incorporation (up to 15%) into pita bread had decreased
moisture loss and increased alkaline water retention capacity Ground or whole flax seed can be added to almost any
and thus improved its textural characteristics without affecting baked product to add a nutty flavor to bread, waffles pancakes
physical and sensory properties. Whereas, after incorporation and other products. But the major cause of concern during
of 15% roasted flaxseed flour into control cookies an storage is lipid oxidation, which is a major cause of loss of
increasing hardness was observed by Ganorkar and Jain nutritional and sensory quality of processed foods. Lipid
(2014). oxidation can be limited during processing, but it might
The flax seed bread had a softer texture and lower staling increase during storage. Packaging under nitrogen or vacuum
rate comparisons to control bread (Roozegar et al., 2015). in opaque containers may further protect processed food
Crumb softness of bread increased with increase in flaxseed during storage. In addition, external factors during storage
flour level (Marpalle et al., 2014). Goh et al. (2006) indicated such as temperature, light and oxygen exposure need to be
that addition of flaxseed oil into ice cream resulted in a poor considered while storing processed food products. In flaxseed
texture probably due to very low melting temperature incorporated food applications, however, quality factors such
(< 12 °C) of flaxseed oil. Hardness values of wheat chips as the sensory attributes and the shelf stability of the targeted
samples were decreased with increase of frying temperature food product are important, since the highly unsaturated nature
because the addition of flaxseed flour increased dry matter and of the predominant fatty acid may lead to early rancidity and
protein content of samples (Yuksel et al., 2014). result in undesirable sensory taints.
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P. Kaur et al.: OCL 2018, 25(3), A304
Some of the researchers have demonstrated storage Bartkiene E, Jakobsone I, Pugajeva I, et al. 2016. Reducing of
stability effect of flaxseed incorporated products such as the acrylamide formation in wheat biscuits supplemented with
texture of the flaxseed cookies slight decreased (Rajiv et al., flaxseed and lupine. LWT – Food Sci Technol 65: 275–282.
2011); the color of the flaxseed chutney powder retained well, Doi: 10.1016/j.lwt.2015.08.002.
and scores for the characteristic flavor decreased significantly Bashir S, Masud T, Latif A. 2006. Effect of flaxseed (Linum
(Rao et al., 2011); flaxseed oil cookies showed higher usitatissimum) on the baking properties of cakes and cookies. Int J
increases in peroxide value as compared with the control Agric Res 1: 496–502. Doi: 10.3923/ijar.2006.496.502.
cookies (Rangrej et al., 2014); overall acceptability score for Bhise S, Kaur A, Aggarwal P. 2014. Development of protein enriched
noodles using texturized defatted meal from sunflower, flaxseed
flavor and taste were at par for omega-3 rich energy bar
and soybean. J Food Sci Technol 52: 5882–5889. Doi: 10.1007/
samples having 10% flaxseed (Mridula et al., 2011).
s13197-014-1630-1.
Bilek AE, Turhan S. 2009. Enhancement of the nutritional status
5 Conclusion of beef patties by adding flaxseed flour. Meat Sci 82: 472–477.
Doi: 10.1016/j.meatsci.2009.03.002.
The purpose of this review was to summarize the Chavan M, Gat Y, Harmalkar M, Waghmare R. 2018. Development of
incorporation of flaxseed to enrich different products such non-dairy fermented probiotic drink based on germinated and
as baked, dairy, extruded and snacks. Along with that present ungerminated cereals and legume. LWT-Food Sci and Technol 91:
review focuses on the impact of different amount of 339–344. Available from doi.org/10.1016/j.lwt.2018.01.070.
supplementation on nutritional, physicochemical and sensory Chen J, Saggar JK, Ward WE, Thompson LU. 2011. Effects of
properties of these products. Studies revealed that significant flaxseed lignan and oil on bone health of breast-tumor-bearing
increase in nutritional value of value added products was mice treated with or without tamoxifen. J Toxicol Environ Health
74: 757–768.
observed in terms of ash, protein, dietary fiber and omega-3
Conforti FD, Cachaper KF. 2009. Effects of selected antioxidants on
fatty acid when enriched with flaxseed. With the incorporation
physical and sensory characteristics of yeast bread containing
of flaxseed in suitable concentration helped to improve flaxseed meal. Int J Cons Stud 33: 89–93. Doi: 10.1111/
physicochemical, textural, color, and sensory properties of j.1470-6431.2008.00729.x.
different products. More research is needed to develop quick, El-Beltagi, HS, Salama ZA, El-Hariri DM. 2007. Evaluation of fatty
reproducible and cost-effective practices for developing value acids profile and the content of some secondary metabolites in
added flax seed enriched products. seeds of different flax cultivars (Linum usitatissimum L.). Gen
Appli Plant Physiol 33: 187–202.
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Cite this article as: Kaur P, Waghmare R, Kumar V, Rasane P, Kaur S, Gat Y. 2018. Recent advances in utilization of flaxseed as potential
source for value addition. OCL 25(3): A304.
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