Table 5 Applications of flaxseed cake in different food
Food Product | Level of incorporation of flaxseed cake (%) | Pre-treatment of flaxseed/oil extraction methods | Major findings | References |
|---|---|---|---|---|
Bakery products | ||||
Bread | 0–10% | Cold-pressed oil extraction | 1.A significant increase in α- linolenic acid was observed. 2. A significant increase in free fatty acid, total phenols, total flavonoids, antioxidant power and n-3 alpha-linolenic acid was observed as the content of flaxseed cake flour increased whereas an inverse relationship was observed between the n- 6/n-3 ratio and percentage fortification of flaxseed cake flour. | Taglieri et al. (2020) |
Gluten free bread with flaxseed cake extract (FCE) | - | - | 1. A significant increase in SDG was observed in gluten-free bread from undetectable to as high as 526 µg/100 g dry matter in 100% replacement of water by FCE. 2. The texture profile analysis of bread indicated that substituting water with FCE up to 100% resulted in reduced softness and deterioration of texture due to the presence of mucilage and gums whereas 50% replacement bread was comparable to the control. | Łopusiewicz et al. (2023) |
Pita bread | 5–20% | - | 1. Protein (40%), fibers (6%) and ash (8.63%), increased on increasing the concentration of flaxseed cake. 2. Baking process led to 100% removal of major antinutrient, namely cyanogenic glycosides. 3. More than 2-fold increase in calcium was noted. A 21%, 48% and 29% increase in phosphorus, magnesium and potassium were noted. | Khattab et al. (2012) |
Toast | 5–15% | Cold-pressed oil extraction | Mineral such as potassium, magnesium, phosphorus, and calcium increased by 30%, 27%, 14%, and 21% respectively in toast with 5% substitution of flaxseed cake. | Hamid Selim et al. (2019) |
Extruded products | ||||
Extruded product | 7–20% | Roasted flaxseed in a microwave oven. Hand-operated oil expeller for oil extraction for cake extraction | 1. Flaxseed cake incorporation from 7.5–20% increased the breaking strength. 2. Fiber in defatted flaxseed cake provides structural integrity due to protein-fiber interaction which increases breaking strength. 3. The expansion ratio and overall acceptability decreased due accumulation of protein molecules as the % defatted flaxseed cake increased. | Ganorkar et al. (2016) |
Flaxseed-corn puffs | 0–15% | - | 1. High lignan content in the final product, whereas 25–52% lignan decreased due to extrusion. 2. Higher flaxseed cake levels up to 15%, gave browner products with a hard texture. | Puff et al. (2006) |
Fermented beverages | ||||
Grass pea tempeh | 5–35% | Cold-pressed oil extraction | 1.The fat content was observed to be three times with 35% of flaxseed cake substitution. 2. Reduction in the percentage of saturated fatty acids mainly palmitic and stearic acid. | Stodolak et al. (2013) |
Yogurt like plant milk | - | Cold pressed oil extraction | 1.The increase in total phenolics and flavonoids is directly proportional to increased concentration of flaxseed cake. 2.High antioxidant property (67%) of the final product substituted with flaxseed cake. | Łopusiewicz et al. (2020) |
Kefir like non-dairy beverage | - | Cold pressed oil extraction | 1. Proliferation of microorganisms helped in protein synthesis. 2. Enhanced antioxidant activity of fermented beverages may be attributed to the development of phenolic compounds and bioactive peptides from the protein present in flaxseed cake. | Łopusiewicz (2019) |