Аннотация

Flaxseed is a useful source of omega-3 fatty acid and many health-promoting phytochemicals. Baked products are extensively consumed in the Arabic countries. This study mainly aimed to improve the nutritional quality of pan and Arabic flat breads by adding whole and crushed flaxseed. The study objects were pan and Arabic flat breads wholegrain and white wheat flour with whole or crushed flaxseed at different amounts. The proximate composition, texture, color characteristics, and sensory analysis were evaluated by standard methods. The fat content increased in both the white wheat flour and in the wholegrain wheat flour pan breads with 8% of crushed flaxseed. The addition of 8% of crushed flaxseed to the white wheat flour bread also increased its specific loaf volume, while the addition of 8% of whole flaxseed significantly decreased the specific loaf volume of the wholegrain wheat flour bread. Crushed flaxseed did not affect the L* values, but significantly increased the a* values in the white wheat flour pan bread. Supplementing the white wheat flour pan bread with 8% of whole flaxseed decreased the compression force, thus indicating a softer texture. 8% of whole flaxseed significantly increased fat and protein contents of the white wheat and wholegrain wheat flour pan breads. Similar trends were observed for the Arabic breads, thus proving the enhancing effect of flaxseed on the nutritional quality of these baked products. The addition of crushed flaxseed to white wheat flour Arabic bread adversely affected its appearance and crust color, as well as significantly increased its ash, fat, protein, and dietary fiber contents. However, it did not have any adverse effect on the texture, flexibility, and flavor. Flaxseed grains in the amount of 8% can be recommended to produce baked products with good sensory and nutritional qualities.

Ключевые слова

Crushed and whole flaxseed, dietary fiber, Arabic bread, pan bread, nutritional quality

Вклад авторов

All the authors contributed to this research. Ms. Jameela conceived the research idea, guided the research team, and conducted the objective color measurement. Dr. Fatima wrote the first draft of the manuscript, as well as prepared the tables and figures. Mr. Mohammad conducted the baking studies, texture measurement, and the chemical analyses. Ms. Amani conducted the statistical analyses of research data. Dr. Jiwan guided the research team and refined the last version of the manuscript. All the authors read and approved the final manuscript for submission to this journal.

КОНФЛИКТ ИНТЕРЕСОВ

The authors declare that they have no conflict of interest with regard to this research work.

БЛАГОДАРНОСТИ

The authors express their gratitude to the admini- stration of the Kuwait Institute for Scientific Research for funding this study (FB041K). We also thank Kuwait Flour Mills & Bakeries Co. for the supply of wheat flour samples required for this work.

ФИНАНСИРОВАНИЕ

The research was performed on the premises of the Kuwait Institute for Scientific Research (KISR) (FB041K).

СПИСОК ЛИТЕРАТУРЫ

1. Dziedzic K, Szwengiel A, Gorecka D, Gujska E, Kaczkowska J, Drozdzynska A, et al. Effect of wheat dietary fiber particle size during digestion in vitro on bile acid, faecal bacteria and short-chain fatty acid content. Plant Foods for Human Nutrition. 2016;71(2):151–157. https://doi.org/10.1007/s11130-016-0537-6
2. Cassidy YM, McSorely EM, Allsopp PJ. Effect of soluble dietary fiber on postprandial blood glucose response and its potential as a functional food ingredient. Journal of Functional Foods. 2018;46:423–439. https://doi.org/10.1016/j.jff.2018.05.019
3. Jane M, McKay J, Pal S. Effects of daily consumption of psyllium, oat bran and polyGlycopleX on obesity-related disease risk factors: A critical review. Nutrition. 2019;57:84–91. https://doi.org/10.1016/j.nut.2018.05.036
4. Masjedi MS, Pour PM, Shokoohinia Y, Asgary S. Effects of flaxseed on blood lipids in healthy and dyslipidemic subjects: A systematic review and meta-analysis of randomized controlled trials. Current Problems in Cardiology. 2021;47(7). https://doi.org/10.1016/j.cpcardiol.2021.100931
5. Nirmal Prasadi VP, Joye IJ. Dietary fiber from whole grains and their benefits on metabolic health. Nutrients. 2020;12(10). https://doi.org/10.3390/nu12103045
6. Alkandari S, Bhatti ME, Aldughpassi A, Al-Hassawi F, Al-Foudari M, Sidhu JS. Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents. Saudi Journal of Biological Sciences. 2021;28(6):3602–3606. https://doi.org/10.1016/j.sjbs.2021.03.037
7. Toulabi T, Yarahmadi M, Goudarzi F, Ebrahimzadeh F, Momenizadeh A, Yarahmadi S. Effects of flaxseed on blood pressure, body mass index, and total cholesterol in hypertensive patients: A randomized clinical trial. EXPLORE. 2021;18(4):438–445. https://doi.org/10.1016/j.explore.2021.05.003
8. Kairam N, Kandi S, Sharma M. Development of functional bread with flaxseed oil and garlic oil hybrid microcapsules. LWT. 2021;136(1). https://doi.org/10.1016/j.lwt.2020.110300
9. Wirkijowska A, Zarzycki P, Sobotsa A, Nawrocka A, Blicharz-Kania A, Andrejko D. The possibility of using by-products from the flaxseed industry for functional bread production. LWT. 2020;118. https://doi.org/10.1016/j.lwt.2019.108860
10. Gao Y, Liu T, Su C, Li Q, Yu X. Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties. Food Chemistry: X. 2022;13. https://doi.org/10.1016/j.fochx.2022.100267
11. Kuoame KJE-P, Bora AFM, Li X, Sun Y, Liu L. Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review. Journal of Functional Foods. 2021;87. https://doi.org/10.1016/j.jff.2021.104812
12. Hajiahmadi S, Khosravi M, Hosseinzadeh E, Hosseinzadeh M. Flaxseed and its products improve glycemic control: A systematic review and meta-analysis. Obesity Medicine. 2021;22. https://doi.org/10.1016/j.obmed.2020.100311
13. Soltanian N, Janghorbani M. Effect of flaxseed or psyllium vs. placebo on management of constipation, weight, glycemia, and lipids: A randomized trial in constipated patients with type 2 diabetes. Clinical Nutrition ESPEN. 2019;29:41–48. https://doi.org/10.1016/j.clnesp.2018.11.002
14. Al-Radadi NS. Green biosynthesis of flaxseed gold nanoparticles (Au-NPs) as potent anti-cancer agent against breast cancer cells. Journal of Saudi Chemical Society. 2021;25(6). https://doi.org/10.1016/j.jscs.2021.101243
15. Tannous S, Haykal T, Dhaini J, Hodroz MH, Rizk S. The anti-cancer effect of flaxseed lignan derivatives on different acute myeloid leukemia cancer cells. Biomedical and Pharmacotherapy. 2020;132. https://doi.org/10.1016/j.biopha.2020.110884
16. Tamova MYu, Barashkina EV, Tretyakova NR, Zhuravlev RA, Penov ND. Beet pulp dietary fiber exposed to an extremely low-frequency electromagnetic field: detoxification properties. Foods and Raw Materials. 2021;9(1):2–9. https://doi.org/10.21603/2308-4057-2021-1-2-9
17. Aldughpassi A, Alkandari S, Alkandari D, Al-Hassawi F, Sidhu JS, Al-Amiri HA, et al. Effect of psyllium fiber addition on the quality of Arabic flat bread (Pita) produced in a commercial bakery. Annals of Agricultural Sciences. 2021;66(2):115–120. https://doi.org/10.1016/j.aoas.2021.08.002
18. Abdullah MM, Aldughpassi ADH, Sidhu JS, Al-Foudari MY, Al-Othman ARA. Effect of psyllium addition on the instrumental texture of high-fiber pan bread and buns. Annals of Agricultural Sciences. 2021;66(1):75–80. https://doi.org/10.1016/j.aoas.2021.05.002
19. Aldughpassi A, Sidhu JS, Allafi A, Al-Kandari S, Al-Foudari M, Al-Othman A. Tristimulus colorimetry for evaluating quality of high-fiber baked products made in a commercial bakery. Annals of Biology. 2021;37(1):104–111.
20. Katileviciute A, Plakys G, Budreviciute A, Onder K, Damiati S, Kodzius R. A sight to wheat bran: High value-added products. Biomolecules. 2019;9(12). https://doi.org/10.3390/biom9120887
21. Martin-Diana AB, Tome-Sanchez I, Garcia-Casas MJ, Martinez-Villaluenga C, Frias J, Rico D. A novel strategy to produce a soluble and bioactive wheat bran ingredient rich in ferulic acid. Antioxidants. 2021;10(6). https://doi.org/10.3390/antiox10060969
22. Yang J, Wen C, Duan Y, Deng Q, Peng D, Zhang H, et al. The composition, extraction, analysis, bioactivities, bioavailability and applications in food system of flaxseed (Linum usitatissimum L.) oil: A review. Trends in Food Science and Technology. 2021;118:252–260. https://doi.org/10.1016/j.tifs.2021.09.025
23. Karakurt G, Ozkaya B, Saka I. Chemical composition and quality characteristics of cookies enriched with microfluidized flaxseed flour. LWT. 2022;154. https://doi.org/10.1016/j.lwt.2021.112773
24. Daun, JK, DeCrecq DR. Sixty years of Canadian flaxseed surveys at the Grain Research Laboratory. Fargo; 1994.
25. Marpalle P, Sonawane SK, Arya SS. Effect of flaxseed flour addition on the physicochemical and sensory properties of functional bread. LWT – Food Science and Technology. 2014;58(2):614–619. https://doi.org/10.1016/j.lwt.2014.04.003
26. Hemdane S, Jacobs PJ, Dornez E, Verspreet JA, Delcour JA, Courtin CM. Wheat (Triticum aestivum L.) bran in bread making: A critical review. Comprehensive Reviews in Food Science and Food Safety. 2016;15(1):28–42. https://doi.org/10.1111/1541-4337.12176
27. Park EY, Fuerst EP, Baik B-K. Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules. Journal of Cereal Science. 2016;70:199–206. https://doi.org/10.1016/j.jcs.2016.06.012
28. Wang J, Rossel CM, Benedito de Barber C. Effect of the addition of different fibers on wheat dough performance and bread quality. Food Quality. 2002;79(2):221–226. https://doi.org/10.1016/S0308-8146(02)00135-8
29. Koca AF, Anil M. Effect of flaxseed and wheat flour blends on dough rheology and bread quality. Journal of the Science of Food and Agriculture. 2007;87(6):1172–1175. https://doi.org/10.1002/jsfa.2739
30. Ramcharitar A, Badrie N, Mattfeldt-Berman M, Matsuo H, Ridley C. Consumer acceptability of muffins with flaxseed (Linum usitatissimum). Journal of Food Science. 2005;70(7):S504–S507. https://doi.org/10.1111/j.1365-2621.2005.tb11499.x
31. Hussain S, Anjum FM, Butt MS, Alamri MS, Shabbir MA. Development and evaluation of nutritionally superior baked products containing flaxseed. Pakistan Journal of Nutrition. 2012;11(2):160–165. https://doi.org/10.3923/pjn.2012.160.165