The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product


JOURNAL OF FOOD QUALITY, vol.29, no.6, pp.617-627, 2006 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 29 Issue: 6
  • Publication Date: 2006
  • Doi Number: 10.1111/j.1745-4557.2006.00099.x
  • Title of Journal : JOURNAL OF FOOD QUALITY
  • Page Numbers: pp.617-627


The objective of this study was to assess the effects of some healthy ingredients on the properties of a ring-shaped bagel/pretzel-type bakery product to offer an alternative product satisfying consumer demand. For this purpose, ground flaxseed, defatted soy flour and corn flour were blended at a weight basis with wheat flour at 5, 10 and 15%. The taste score decreased upon increasing the level of substitution of flaxseed, soy and corn flours. Samples containing 15% of flaxseed were rated poorest in taste. No significant difference was observed in crust color except 15% level of flaxseed. The control sample had highest crust color value. The crispness scores of control and other samples containing 5% corn flour were higher than that of other samples. The samples with 5% flaxseed flour had lower crust L values. Flaxseed, soy and corn flour showed significant effects on the hardness, cohesiveness, springiness, gumminess, fracture force and stiffness values (P < 0.05). Samples with 15% corn flour had the highest hardness value. The results of the present study suggest that flaxseed, soy and corn flours could be added to a typical snack formulation up to levels of 10% with a reasonable acceptance offering promising nutritious and healthy alternative to consumers.