BISCUITS ENRICHED WITH BROWN FLAXSEED (LINUM USITATISSIUMUN L.): NUTRITIONAL VALUE AND ACCEPTABILITY
DOI:
https://doi.org/10.12957/demetra.2014.6899Abstract
The incorporation of ingredients to bakery products has growndue to consumers’ concern with their health. The search for ahealthy diet is increasingly present in the population, due toincreased prevalence of chronic noncommunicable diseases. Asa result, food industry has developed products enriched in someway to contribute to the health of consumers, thus preventingthe occurrence of diseases related to inadequate nutrition.The brown flaxseed (Linum usitatissimum L.) seed is a foodingredient with potential use due to its beneficial characteristics,adding nutritional value to food. This study aimed to formulatebiscuits with different proportions of brown flaxseed bran andevaluate its physical and chemical composition, color and sensorycharacteristics. Biscuits were prepared by adding differentconcentrations of brown flaxseed bran, 5% (F5) and 20% (F20),related to control, prepared with wheat flour. These were assessedfor their chemical composition, color, physical parametersand sensory acceptance. Biscuits prepared with added brownflaxseed bran had higher protein content, mineral residue, fiberand moisture, besides good acceptability compared with darkercookies made with wheat flour without flaxseed.
DOI 10.12957/demetra.2014.6899
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