Table 10.

Recent reports of various food products enriched with whole flaxseed, flax flour and flax oil

Consumed flax form	Amount supplemented	Flax enriched food product	Main results	References
Flax flour	15 %	Bread	Musty aroma was significantly reduced in flax bread during 4 weeks of storage with addition of Vitamin C, BHA & BHT	Conforti and Cachaper (2009)
Flax flour	Not available	Muffins & Snack bar	Flax muffins & snack bar showed lower acceptability than non-flax products. However, flavouring enhanced the overall acceptability significantly	Aliani et al. (2011)
Flaxseed oil	1 %	Cheese	High retention of flax oil (5.2 mg/g) was observed in cheese without affecting the shelf life of the product	Aguirre and Canovas (2012)
Flaxseed oil	25, 50, 75 & 100 %	Shortening & biscuits	Biscuits made with 100 % substituted shortening were acceptable as control	Hassan et al. (2012)
Flax flour	16 %	Corn snacks	7 fold increase in dietary fibres, almost 100 % increase in protein content, with similar acceptability score when compared to control	Trevisan and Areas (2012)
Flaxseed oil (powder)	1, 2.5, 5.0 & 10 %	Bread	Water absorption capacity increased from 62 (control) to 70 % (10 % flax-bread). No effects on sensorial properties were observed	Gokmen et al. (2011)
Milled flaxseed (Flour)	15 & 25 %	Yeast bread	Highest taste & aroma acceptance scores were found for yeast bread with 15 % flax bread. No significant increase in peroxide value was observed with 25 % flax bread till bread staling	Mentes et al. (2008)
Milled flaxseed	23 %	Bagels	Flax aroma & flavours were detected in fortified bagels as compared to non-fortified bagels, but still were acceptable	Aliani et al. (2012)
Full fat and partially defatted flaxseed flour	4–20 %	Unleavened flat bread	12 % full fat and 16 % defatted flaxseed flour enriched bread showed maximum acceptability. The level of soluble, insoluble and total dietary fibres and essential amino acids were higher in flax flour enriched bread than control	Hussain et al. (2012)
Flaxseed oil	0–12 %	Ice cream	Flax-ice cream showed minimal fat flocculation, less stabilisation of air cells resulting in a soft ice cream that had a high meltdown rate. Incorporation of 2 % flaxseed oil in a 12 % (w/w) ice cream was possible affecting the ice cream functionality	Goh et al. (2006)
Flaxseed cake	10 & 15 %	Brown bread	Bread samples with inclusion levels of 10 and 15 % flaxseed oil cake were acceptable to the consumer sensory panel.	Ogunronbi et al. (2011)
Ground flaxseed	7.3, 11.6 & 15.5 %	Muffins	Control muffin had higher score than the flax muffin for appearance, colour, flavour, texture, overall acceptability & food acceptance. Flaxseed muffin (11.6 %) was “neither liked nor disliked” to “liked slightly” in overall acceptability	Ramcharitar et al. (2005)
Flaxseed flour	0–18 %	Cookies	Cookie dough stickiness significantly decreased with flaxseed flour. The 18 % flaxseed cookies had the firmest texture & darkest colour, unacceptable by consumers. While 6 & 12 % flaxseed cookies were acceptable without negatively affecting the physical and sensory properties	Khouryieh and Aramouni (2012)