In recent years, interest of the snack food industry towards developing new products to attract consumers has increased Meethal et al. Addition of reddish brown flax seeds into snacks enhances texture and gives a superior taste along with a pleasant nutty flavor Manthey et al.

Moreover, flax seeds have a healthy lipid profile which alters the lipid content of snack products and modify omega-3 polyunsaturated fatty acid profile.

Thus, it improves the nutritional quality of these snacks and reduces risk of chronic maladies in the community Ansorena and Astiasarán, Fermentation, also called souring, is a traditional preservation method, which can be used to improve the shelf life and digestibility of the products Chavan et al.

Fermented cereal products containing live lactic acid bacteria are known and fermentation of flaxseed-based material is suggested due to its advantageous effects. Crushed or crushed and milled flaxseed is supplemented with other cereals or plant seeds, e. oat, buckwheat or soy to prepare flaxseed-based fermented products.

Solubility, hydration rate, and thickening properties of ground flaxseed are important considerations when adding flaxseed to beverages. Further, aroma and flavor of such fermented beverages is improved with the help of different natural and artificial flavor extracts.

Texture and rheological structure of flaxseed-based fermented products can be improved with the addition of different additives.

Cloud stability and the juice turbidity of carrot juice were lowered, with the addition of flaxseed gum as a hydrocolloid at different concentrations, which abolish creamy appearance Shakeel et al. The formation of stable emulsion is the major problem while preparing flaxseed oil enriched beverages.

Rathi and Mogra tried traditional snacks, chapatti, khakhra, vegetable chilla and manchurian by supplementation of flaxseed flour at different levels Tab. Appetizer, starter and precooked food recipes viz. vegetable soup, vermicelli and bhelpuri chat prepared with the incorporation of flax seeds had good nutritional and functional properties.

Also, these low fat recipes are good to maintain a healthy heart Jain et al. Flax chutney powder, a palatable functional food adjunct, was prepared by mixing roasted and powdered flax seeds with other selected spice ingredients which is having high nutraceutical properties Rao et al.

Balanced diet is vital for good health and well-being. The food delivers energy, protein, fat, vitamins and minerals for living, growth and to work properly. Wide variety of different foods is required to provide precise amounts of nutrients for good health. Unhealthy eating habits are the leading cause of death and increased risk of numerous diseases.

Diet and nutrition play an important role in critical ailments such as coronary heart diseases, obesity, cancer, type-2 diabetes, bone disorders, dental caries, gall bladder disease, dementia and nutritional anemia.

Flaxseed flour greatly enhanced nutritional qualities without affecting the overall acceptability of products.

Ash, protein, fat and crude fiber contents of flaxseed cookies and biscuits were more than control which could be accounted by the fact that flaxseed is far higher in mineral, fat, protein and fiber content than wheat flour Patil et al.

Sudha et al. Fortification of biscuits with flaxseed flour resulted in decreased carbohydrate content as compared to control Masoodi and Bashir, The major benefit of flax seed enrichment is generally an increase in omega-3 fatty acid content of products.

Flax seed oil enriched biscuits were particularly rich in alpha linolenic acid Rangrej et al. As a baking ingredient, ground flaxseed does not lose significant amounts of ALA during baking Ganorkar and Jain, Also, extruding, drying and cooking had little or no effect on stability of lipids in macaroni containing flaxseed Lee et al.

This might be due to the high natural level of antioxidant active lignans, which contribute to the oxidative stability of flaxseed oil and products with incorporated flax seed. Levels of soluble, insoluble and total dietary fiber and essential amino acids were higher in unleavened flat bread with added flaxseed when compared with control Hussain et al.

Many researchers have identified flaxseed as a new source of nutraceutical with desirable functional characteristics because of its high content of phytochemicals Conforti and Cachaper, Consumers also now believe in health benefits or nutrition as one of the desirable food qualities.

Among other materials, incorporation of flaxseed has been shown to cause a positive impact on levels of proteins and dietary fiber of cereal-based traditional products.

Incorporation of flaxseed believed to promote utilization as well as increase the nutraceutical appeal of the processed food product. Antioxidant activity and total phenolic content of Chinese steamed bread containing barley, flaxseed, and barley-flaxseed hull extracts were increased compared to their control sample Hao and Beta, Rao et al.

Also, another researcher Kaur and Das, reported similar observations of increases in phytochemical properties total phenol content and antioxidant with the incorporation of flaxseed in functional dry soup mix. Physical properties are used to observe and describe matter without changing the composition of matter.

In bakery product weight, diameter, thickness and spread ratio are important physical properties. While in case of extruded product expansion ratio, bulk density, water absorption and water solubility are important physical properties.

Increasing levels of flaxseed flour resulted in greater thickness and increase in diameter than that of control biscuits and cookies, but spread ratio was significantly decreased Ganorkar and Jain, ; Patil et al. Whereas, Rangrej et al. Overall loaf volume of cakes decreased as the amount of flaxseed was increased in the treatment Bashir et al.

Possible reason could be that gluten development was inhibited with increasing flaxseed level, therefore decrease in height was observed. Also, the high fat content of flaxseed flour causes less air entrapment Khouryieh and Aramouni, Mesquita et al.

In addition, extrudate became darker, and both water absorption and water solubility decreased with increasing flaxseed flour content. Baked as well as extruded products have different risks in terms of the formation of thermal process contaminants. Particularly in breads, the temperature of the crust is approaching to oven temperature as soon as the moisture content decreases to a critical level.

This makes the crust susceptible to form acrylamide during baking. Gokmen et al. In addition, Anese et al. While Bartkiene et al. Color of food product is a key factor which influences customer selection. Color plays an important role in food choice in influencing taste thresholds, sweetness, perception, food preference, pleasantness and acceptability.

Flaxseeds have a significant effect on color scores i. Color values of different flaxseed supplemented products like cookies Ganorkar and Jain, , muffins Shearer and Davies, , bars Khouryieh and Aramouni, , pasta Sinha and Manthey, and extrudates Vadukapuram et al. Increased flaxseed flour level in cookies led to considerably darker and browner appearance of cookies possibly due to Maillard browning reactions during cooking of flaxseed flour Khouryieh and Aramouni, Texture of foods comprises a complex group of physical properties that result from structural makeup of food.

Texture plays a key role in consumer acceptance and market value of food products. Texture characteristics are important factors for the raw products and for processing, preparation, and consumption. Adhesiveness, chewiness, cohesiveness, consistency, crispiness, crunchiness, elasticity, extensibility, firmness, fracturability, gumminess, hardness, rupture strength, springiness, stiffness, stringiness and other parameters are important textural parameters.

Rheological characteristics of different dough were investigated using farinograph and extensograph. Khattab et al. The flax seed bread had a softer texture and lower staling rate comparisons to control bread Roozegar et al. Crumb softness of bread increased with increase in flaxseed flour level Marpalle et al.

Goh et al. Hardness values of wheat chips samples were decreased with increase of frying temperature because the addition of flaxseed flour increased dry matter and protein content of samples Yuksel et al.

Sensory evaluation measure, analyze and interpret responses to products as perceived by the senses of sight, smell, touch, taste, and hearing. It is a scientific method which explores specific characteristics of an ingredient or food product by comparing similarities and differences in a range of products.

Appearance, color, flavor, texture, odor, touch and temperature, etc. are sensory properties by which human responses to composition of food and drink are analyzed.

At present, new challenges faced by the food industry are gradually transforming sensory to a more proactive role for producing new products based on unique sensory properties. Studies have shown that increase in substitution level of flaxseed in different products has decreased sensory scores for different parameters as compared to standard products, but at a certain level it was acceptable Ramcharitar et al.

Aliani et al. Results of Patil et al. Whereas Mridula et al. color and taste wise bitterness was detected by panel members Rathi and Mogra, Flavor is the main criterion that makes the product to be liked or disliked. Flaxseed has a unique pleasant nutty flavor that compliments many combinations.

Butter with flax seed additive had pure creamy flavor and odor without flavor and odor of additive, yellow color and good spread ratio as well as plasticity Ivanov et al.

Ground or whole flax seed can be added to almost any baked product to add a nutty flavor to bread, waffles pancakes and other products. But the major cause of concern during storage is lipid oxidation, which is a major cause of loss of nutritional and sensory quality of processed foods.

Lipid oxidation can be limited during processing, but it might increase during storage. Packaging under nitrogen or vacuum in opaque containers may further protect processed food during storage. In addition, external factors during storage such as temperature, light and oxygen exposure need to be considered while storing processed food products.

In flaxseed incorporated food applications, however, quality factors such as the sensory attributes and the shelf stability of the targeted food product are important, since the highly unsaturated nature of the predominant fatty acid may lead to early rancidity and result in undesirable sensory taints.

Some of the researchers have demonstrated storage stability effect of flaxseed incorporated products such as the texture of the flaxseed cookies slight decreased Rajiv et al.

The purpose of this review was to summarize the incorporation of flaxseed to enrich different products such as baked, dairy, extruded and snacks. Along with that present review focuses on the impact of different amount of supplementation on nutritional, physicochemical and sensory properties of these products.

Studies revealed that significant increase in nutritional value of value added products was observed in terms of ash, protein, dietary fiber and omega-3 fatty acid when enriched with flaxseed.

With the incorporation of flaxseed in suitable concentration helped to improve physicochemical, textural, color, and sensory properties of different products. More research is needed to develop quick, reproducible and cost-effective practices for developing value added flax seed enriched products.

Cite this article as : Kaur P, Waghmare R, Kumar V, Rasane P, Kaur S, Gat Y. Recent advances in utilization of flaxseed as potential source for value addition. OCL 25 3 : A Current usage metrics show cumulative count of Article Views full-text article views including HTML views, PDF and ePub downloads, according to the available data and Abstracts Views on Vision4Press platform.

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Open Access. Issue OCL. Top Abstract 1 Introduction 2 Value added products prepared by incorporation of flax seed 3 Effects of flaxseed fortification on different properties of value added products 4 Effect of flaxseed fortification on shelf-life of value added products 5 Conclusion References List of tables List of figures.

Table 2 Baked products prepared by flaxseed fortification in different forms and at different concentrations. Table 3 Dairy products prepared by flaxseed fortification in different forms and at different concentrations.

Table 4 Extruded products prepared by flaxseed fortification in different forms and at different concentrations. Table 5 Other traditional products prepared by flaxseed fortification in different forms and at different concentrations.

Adlercreutz H. Lignans and human health. Crit Rev Clin Lab Sci — Doi: Physico-chemical, structural and sensory quality of corn-based flax-snack. Sensory, chemical and biological evaluation of some products fortified by whole flaxseed. Egypt J Agric Res — Effect of flax addition on the flavor profile and acceptability of bagels.

J Food Sci. The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product. J Food Qual — Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack. J Ethnic Foods. Available from doi. Although generally nutritious and beneficial for short- and long-term health, no food is perfect — and even flaxseeds can have drawbacks when not eaten in moderation.

What are flax seeds? Flaxseed is the seed from the flax plant, also known as Linum usitatissimum. According to the Journal of Food Science and Technology , flaxseed has been used since the dawn of civilization, and has since become a common functional food ingredient — meaning it can provide benefits for specific functions or overall health of the body.

Flax seeds naturally contain plant compounds called cyanogenic glycosides. These substances can bind with sulfur compounds in your body to form thiocyanates.

Excessive amounts of thiocyanates may impair the function of your thyroid gland Moderate portions are highly unlikely to cause any adverse effects in healthy individuals. However, those with thyroid problems should consider avoiding high amounts of flax seeds Though the safe upper limit of flaxseed intake has not been determined, one study concluded that 5 tablespoons 50 grams per day is safe and beneficial for most healthy people Similar to other seeds, flax seeds contain phytic acid.

Phytic acid is often referred to as an antinutrient, as it may reduce the absorption of minerals like iron and zinc For people who are not used to eating a lot of fiber, incorporating flax seeds too quickly can cause mild digestive problems. These include bloating , gas, abdominal pain, and nausea.

Adding flax seeds to your diet may also increase bowel movement frequency, as flax seeds are a natural laxative. Though human studies are limited, many health professionals fear that consuming flax seeds during pregnancy may have undesirable effects.

This is due to the phytoestrogens in the seeds, which may act similarly to the female sex hormone estrogen. This also includes some soy products. Large doses of omega-3 fatty acids may have blood-thinning effects If you have a bleeding disorder or are taking blood thinners or other medications, consult with your healthcare professional before incorporating large amounts of flax seeds into your diet 89 , Flax seeds may cause mild digestive issues.

They contain plant compounds that may adversely affect some people and are not considered safe for high-dose consumption in early pregnancy. If you want to boost your health with these tiny powerhouses, you can buy them locally or online.

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