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Pakistan Journal of Nutrition
Year: 2012  |  Volume: 11  |  Issue: 2  |  Page No.: 160 - 165

Development and Evaluation of Nutritionally Superior Baked Products Containing Flaxseed

Shahzad Hussain, Faqir Muhammad Anjum, Masood Sadiq Butt, Mohammad Saleh Alamri and Muhammad Asim Shabbir    

Abstract: The unleavened flat breads were prepared from Whole Wheat Flour (WWF) fortified with 16% Partially Defatted Flaxseed Flour (PDF) and 12% full fat flaxseed flour. Similarly Straight Grade Flour (SGF) used for the production of pan bread was fortified with both 12% PDF and FFF. The resultant unleavened flat breads and pan breads were analyzed for their dietary fiber, amino acid and fatty acid profile. The unleavened flat breads and breads prepared from both PDF and FFF supplemented composite flours yielded significantly higher contents of soluble, non soluble and total dietary fibers. Unleavened flat breads possessed higher dietary fiber content than those of breads. The unleavened flat breads prepared from 16% PDF supplemented WWF possessed significantly the highest content of isoleucine (1.16 g/100 g flour) and the lowest isoleucine content (0.45 g/100 g flour) was found in breads prepared from control flour (100% SGF). The results indicated that contents of all the tested essential amino acids were improved substantially by the supplementation of PDF and FFF in the wheat flours. Unleavened flat breads containing 12% FFF possessed the highest content of palmitic (0.595%) and stearic acid (0.152%). The results further indicate that an excellent ratio of linoleic acid over linolenic existed in the unleavened flat breads and breads prepared from full fat flaxseed supplemented composite flours.

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