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

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.

Automated summary

This paper examines the potential utilization of full-fat and defatted flaxseed flours in cookie formulation, and investigates their effects on the functional, quality and sensory properties of cookies. The study shows that flaxseed flour is a rich source of functional compounds, which can be improved with microfluidization. Full-fat and defatted flaxseed flours increased the breaking strength of cookies, but also darkened the surface color and negatively affected sensory properties as the level of flaxseed flour increased.