Studies on physico-chemical, functional, textural and sensory properties of flaxseed fortified bakery products

The current study was performed to determine the physical, chemical, functional, colour, textural and sensory properties of cookies and buns fortified with roasted (RF) and unroasted (URF) flaxseed. With the addition of flaxseed into wheat flour at different levels i.e. 5, 7.5, 10, 12.5 and 15%, a significant correlation (p < 0.05) was observed among the compositional, physical, color and functional properties in comparison to wheat flour. Cookies and buns made from flaxseed fortified flour showed higher protein, crude fibre, fat and ash content compared to control. However no significant difference (p > 0.05) was observed in the physical parameters of flaxseed fortified cookies including diameter, thickness and spread ratio as compared to control. Flaxseed addition up to 7.5% level of addition had no significant effect (p > 0.05) on the hardness of cookies however at higher level of addition hardness increased significantly (p < 0.05) as compared to control. Color of cookies showed decreased lightness value with increased flaxseed content however no significant (p > 0.05) effect was found in case of URF up to 5% level of addition. The bun samples showed similar pattern of composition as cookies. A non-significant difference (p > 0.05) was observed in specific volume, density and color of buns as compared to control. Cookies made with 7.5% URF and 10% RF showed higher sensory scores compared to other samples. In case of buns the overall acceptability score was found to be higher at 5% URF and 7.5% RF.