Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum).

Flaxseed is a versatile functional ingredient
owing to its unique nutrient profile. Studies on the effect
of substitution of roasted and ground flaxseed (RGF) at 5,
10, 15 and 20% level on the wheat flour dough properties
showed that amylograph peak viscosity, farinograph dough
stability, extensograph resistance to extension and extensibility
values decreased with the increase in the substitution
of RGF from 0–20%. The cookie baking test showed a
marginal decrease in spread ratio but beyond substitution of
15% RGF the texture and flavour of the cookies was
adversely affected. The data on storage characteristics of
control and cookies with 15% RGF showed no significant
change with respect to acidity of extracted fat and peroxide
values due to storage of cookies upto 90 days in metallised
polyester pouches at ambient conditions. The gas chromatographic
analysis of fatty acid profile indicated that the
control cookies contained negligible linolenic acid and the
flaxseed cookies contained 4.75 to 5.31% of linolenic acid
which showed a marginal decrease over storage. Hence
flaxseed could be used as a source of omega–3–fatty acid.