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D. E. BEST, Pizzey's Milling USA, 3175 Commercial Ave., Ste. 211, Northbrook, IL 60062 In May, 2003, the U.S. Executive Branch issued a letter to the U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA) urging new dietary guidelines to encourage increased consumption of omega-3 fatty acids and reduced consumption of trans-fatty acids to combat coronary heart disease (CHD). The average American diet contains an overbalance of omega-6 oils to omega-3 oils. The letter recognizes that improved omega-3 oil consumption would have positive nutritional and nutraceutical implications for public health. Flaxseed is a relatively new entrant to the American diet. It is used primarily as an ingredient in bread and in supplements. Among the major grains and oilseeds, flaxseed contains the highest level of omega-3 oils (22% by weight) and is the only oilseed for which the omega-3 content exceeds the omega-6 content. Additional CHD-protective benefits derive from flaxseed’s high content of lignans (phytoestrogenic antioxidants), polyphenolic antioxidants, dietary fiber (28%), low Glycemic Index value and very low “net carb” content. Flaxseed could offer a significant source of nutraceutical and nutritional value provided that new food and beverage applications can be developed for this ingredient. The highly unsaturated oil content of flaxseed (40%) makes flaxseed a challenging raw material, prone to unwanted oxidation of the oils as a result of improper processing, handling and storage. A process has been developed whereby full-fat flaxseed flour can be fine-milled to a 30- and 40-mesh grade without damaging its shelf-stability. This fine-milled, pasteurized ingredients has enabled the development of new flaxseed –containing food and beverage applications. Disclosed will be formulas and processes for flaxseed-containing beverages that contribute as much as 1,500-mg omega-3, 1.2-grams of dietary fiber and 81-mg of phytoestrogens per 8-oz serving and data demonstrating how this ingredient helps retain moisture, reduce ”net” carbohydrates and improve nutrition and texture in pizza doughs, tortillas and breads.
Session 1, NEW PRODUCTS & TECHNOLOGIES: Innovations in healthy ingredients
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