Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties

Yuan Gao; Tingting Liu; Caihong Su; Qi Li; Xiuzhu Yu

doi:10.1016/j.fochx.2022.100267

Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties

Food Chem X. 2022 Feb 24:13:100267. doi: 10.1016/j.fochx.2022.100267. eCollection 2022 Mar 30.

Authors

Yuan Gao^{1

2}, Tingting Liu¹, Caihong Su^{1

2}, Qi Li^{1

2}, Xiuzhu Yu^{1

2}

Affiliations

¹ College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China.
² Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, 22 Xinong Road Yangling, 712100 Shaanxi, PR China.

Abstract

Flaxseed is a popular functional food ingredient that is widely used in various snack foods. In this study, we developed a Chinese steamed bread (CSB) enriched with flaxseed flour. We evaluated the relative nutritional quality of flours made from distinct parts of flaxseeds, and we investigated the effects of adding various amounts of flaxseed flour on the edible acceptance and nutritional quality of CSB. The results showed that with increased flaxseed flour, the crust and core of CSB became darker, hardness and chewiness increased, cohesiveness and springiness changed slightly, the essential amino acid and resistant starch (RS) content increased significantly. Chemical analysis indicated that the major volatile compounds of CSB were alcohols and nitrogen-containing compounds. The RS ranged from 34.89 ± 0.80 to 54.64 ± 0.23%. The antioxidant capacity increased nearly three-fold. In summary, our study showed that the addition of 10% flaxseed flour yielded CSB with increased nutritional value and popular edible acceptance.

Keywords: ABTS+•, ABTS+•radical scavenging assay; CSB, Chinese steamed bread; DAA, delicious amino acids; DFF, defatted flaxseed flour; DPPH•, DPPH• radical scavenging assay; EAA, essential amino acids; FF, flaxseed flour; FK, flaxseed kernel; FP, flaxseed peel; FRAP, FRAP assay; Flavonoid; Flavor amino acids; NEAA, non-essential amino acids; Novel Chinese steamed bread; PUFA, polyunsaturated fatty acid; Phenolic; RDS, rapid digestible starch; RS, Resistant starch; Resistant starch; SDS, slowly digestible starch; TFC, total flavonoids content; TPC, total phenolic content; USFA, unsaturated fatty acids.