Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour

Food Science and Technology (Campinas)

Érica Aguiar Moraes¹  Maria Inês De Souza Dantas¹  Dayane De Castro Morais¹  Cassiano Oliveira Da Silva¹  Fátima Aparecida Ferreira De Castro¹  Hércia Stampini Duarte Martino¹  Sônia Machado Rocha Ribeiro¹ 

[1] ,Universidade Federal de Viçosa Departamento de Nutrição e Saúde CCB-II Viçosa MG ,Brasil

关键词: flaxseed flour;    cakes;    lipid peroxidation;    bioactive compounds;    acceptance;    farinha de linhaça;    bolo;    peroxidação de lipídios;    compostos bioativos;    aceitação;   

DOI  :  10.1590/S0101-20612010000400021

来源: SciELO

【 摘 要 】

The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and 45%) as partial replacement for wheat flour. The oxidative stability of polyunsaturated fatty acids was evaluated through the lipid peroxidation test (TBARS) in the flour and cakes. Linolenic acid was determined by gas chromatography as well as contents of protein, lipid, ash, and dietary fiber. Consumer acceptance was assessed using a structured hedonic scale of nine points. The oxidative stability of lipid flaxseeds was not affected by the heat treatment during flour processing and cake baking. Cakes made with 5, 15, and 30% of flaxseed flour, the most accepted by consumers, had dietary fiber levels ranging from 3.5 to 6.2 g and linolenic acid ranging from 445 to 2,500 mg.100 g-1 of the product. The cakes received claims of good and excellent source of dietary fiber and linolenic acid, respectively, both are bioactive compounds. The use of up to 30% of flaxseed flour in the preparation of cakes is a useful strategy to optimize the consumption of food rich in functional ingredients.

【 授权许可】

CC BY   
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