44E-17 Flaxseed as a functional food ingredient in a wholewheat muffin

C. DAVIES and I. Lajoie. Dept. of Animal & Food Sciences, Univ. of Delaware, Townsend Hall, 531 S. College Ave., Newark, DE 19717

Flaxseed flour (FF) is a desirable ingredient for functional foods because it contains two beneficial components; dietary lignans are associated with reduced colon and breast cancer, and omega-3 fatty acids are implicated in reducing cardiovascular disease and cancer indices. Major constituents of flaxseed, such as protein and fiber, alter the physicochemical behavior of muffin batter and baked products, increasing the complexity of functional food development.

The objective of this work was to evaluate the effect of adding varying levels of FF on the physicochemical characteristics of a whole-wheat muffin.

A whole-wheat muffin formulation was compared to formulations altered by the addition of FF at 2, 9 and 15% w/w wet basis. The control muffins versus FF muffins were compared in terms of height, weight, volume, and relative vapor pressure (RVP). The whole-wheat muffin was further compared with FF muffin (9% w/w wet basis) for moisture (Karl Fischer titration) and water-adsorption isotherms.

Increasing the content of FF of the muffins was associated with an increased height and weight change caused by baking up to 9% FF. Average baked muffin volume increased with increasing FF added. However, these measurements were not statistically different. RVP increased from 0.863 for the whole-wheat to 0.899 for the 2% flaxseed flour and decreased to 0.845 for 9 and 15%. FF at 9% w/w had no effect on the initial water content or on the water-adsorption isotherms of baked muffins.

These data indicate that the benefits of flaxseed flour can be included in a whole-wheat muffin with minimal changes to the physicochemical properties. Evaluation of the sensory qualities and shelf-life of products containing flaxseed flour continues in our lab.