Flaxseed has been gaining attention as a healthy ingredient based-on nutritional components such as Omege-3 fatty acids, fiber and lignans. However, limited information is available related to functional components of the hydrocolloid mucilage.
The objective of this white paper is to give an update on the technical aspects of a unique (patent pending) flaxseed-based ingredient in a variety of product applications. The shelf-life, organoleptic and economic benefits of this ingredient technology were characterized in tortillas, whole-grain bread and gluten-free cakes.
Tortilla performance (rollability, hardness, and shelf-life) was significantly improved in products containing this ingredient technology. Organoleptic properties and overall eating quality were positively impacted as well.
Whole wheat breads typically rely on vital wheat gluten to maintain yield and quality attributes. This ingredient technology significantly improved whole wheat bread volumes and dough yields. Our work showed that the addition of this ingredient technology to whole wheat breads facilitated vital wheat gluten reductions of up to 50% without significantly impacting loaf volume, crumb structure, or organoleptic properties.
Gluten-free products and ingredients are a growing area of consumer interest for food manufacturers. Typical products have limited shelf-life and undesirable sensory and textural characteristics. Addition of this ingredient technology to dry-mix gluten free cake products improved product moistness, softness and crumb structure. Organoleptic testing confirmed improvement in overall liking, flavor, and hardness.
For additional information on Optisol please go to www.glanbiausa.com or contact:
Marilyn Stieve- Glanbia Nutritionals
mstieve@glanbia.com
Source: Glanbia Nutritionals