Reference Number: 110
Inclusions: Flax seeds
Flaxseed proteins are potent multi-functional ingredients for food formulation owing to their techno- functionalities, food preservation capacity, and health benefits. A possible synergistic effect with mucilage on their functionalities could be valuable even though this co-product in flaxseed may limit the protein yield during their production processes. Their techno-functional properties could also be considered in mixture with other flax bioactive components such as lignans and fibre to enhance the value of the flaxseed meal. The present paper reviews flaxseed protein uses in food and their health benefits. New perspectives according to consumers’ demand for products with health promoting bioactive components are also suggested.
SIGNIFICANCE OF THIS STUDY
This review focusses on the technical use of flaxseeds as a multifunctional ingredient not only providing us with health benefits but also serving as functional ingredient in providing the optimum texture and flavour to a range of food products including baked goods such as breads and pastries. Flaxseed proteins have shown to provide these functional properties including emulsifying and stability when added into foods. They also provide physiological benefits such as lower glycemic and cholesterol effects which have shown to be superior to those of soy proteins. Flaxseeds added into bread have also shown to improve shelf life and maintain the texture of bread for longer periods of time thus making this an ingredient providing us with multiple benefits.