Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement wer...

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Bibliographic Details
Published in:Applied sciences 2021-06, Vol.11 (11), p.4791
Main Authors: Man, Simona Maria, Stan, Laura, Păucean, Adriana, Chiş, Maria Simona, Mureşan, Vlad, Socaci, Sonia Ancuţa, Pop, Anamaria, Muste, Sevastiţa
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants
Aroma
Bakeries
Biscuits
Carbohydrates
Diet
Dietary minerals
Fatty acids
fiber
Flour
Functional foods & nutraceuticals
GC/MS
Nutrition research
Oils & fats
Oilseeds
Phenolic compounds
Phenols
Proteins
Quality management
roasted flaxseed flour
Seeds
Sensory evaluation
Sensory properties
Taste
Texture
Trace elements
Volatile compounds
Wheat
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Summary:The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.
ISSN:2076-3417
2076-3417
DOI:10.3390/app11114791