EVALUATION OF FLAXSEED (LINUM USITATISSIMUM L.) FLOUR ON QUALITY AND ORGANOLEPTIC PROPERTIES OF TOAST BREAD

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ABEDIN M.; AARABI A.

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Journal: Journal of Food Technology and Nutrition Year:2018 | Volume:15 | Issue:2 (58) Page(s): 45-54

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Title

EVALUATION OF FLAXSEED (LINUM USITATISSIMUM L.) FLOUR ON QUALITY AND ORGANOLEPTIC PROPERTIES OF TOAST BREAD

Author(s)

ABEDIN M. | AARABI A. | Issue Writer Certificate

Keywords

COLORIMETRICQ2

FLAXSEEDQ2

LINUM USITATISSIMUMQ2

SPECIFIC VOLUMEQ2

STALINGQ2

Abstract

Introduction: FLAXSEED is a nutritive grain which can prevent some diseases due to compounds namely omega 3 fatty acid, dietary fiber and lignan. Considering the position of bread in social communities, the nutritional value of it can be enhanced by using different additives. In this study, brown FLAXSEED flour in 3 levels (10, 20 and 30% (w/w)) was added to wheat flour to produce toast bread and sensory and STALING properties of produced bread were then evaluated.Materials and Methods: Brown and golden FLAXSEEDs were chemically analyzed. The effect of FLAXSEED flour on sensory (color, flavor, volume, chewing ability, aroma, appearance and general acceptance), SPECIFIC VOLUME, calorimetric and STALING properties of the toast bread was studied two days after baking.Results: The addition of brown FLAXSEED flour could effectively improve the nutritional value of the bread due to high protein and fiber content. There was no significant difference among the samples with 10 and 20% FLAXSEED flour and the blank regarding the sensory properties. The addition of 10% FLAXSEED flour led to increment of STALING while adding 20% FLAXSEED decreased the STALING as compared to the blank. There were not significant differences between the control and 10% FLAXSEED flour treatment. The addition of 20% and 30% FLAXSEED flour in bread formulation led to decreases in SPECIFIC VOLUME and L*.Conclusion: Using 20% FLAXSEED flour in toast bread formulation can improve the sensory properties and reduce the STALING of the produced bread.

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APA: Copy

ABEDIN, M., & AARABI, A.. (2018). EVALUATION OF FLAXSEED (LINUM USITATISSIMUM L.) FLOUR ON QUALITY AND ORGANOLEPTIC PROPERTIES OF TOAST BREAD. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 15(2 (58) ), 45-54. SID. https://sid.ir/paper/143105/en

Vancouver: Copy

ABEDIN M., AARABI A.. EVALUATION OF FLAXSEED (LINUM USITATISSIMUM L.) FLOUR ON QUALITY AND ORGANOLEPTIC PROPERTIES OF TOAST BREAD. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2018;15(2 (58) ):45-54. Available from: https://sid.ir/paper/143105/en

IEEE: Copy

M. ABEDIN, and A. AARABI, “EVALUATION OF FLAXSEED (LINUM USITATISSIMUM L.) FLOUR ON QUALITY AND ORGANOLEPTIC PROPERTIES OF TOAST BREAD,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 15, no. 2 (58) , pp. 45–54, 2018, [Online]. Available: https://sid.ir/paper/143105/en

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