Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins

• Roshina Rabail ^[1] ; Muhammad Tauseef Sultan ^[2] ; Abdur Rauf Khalid ^[2] ; Muhammad Faisal Manzoor ^[3] ; Muhammad Irfan Anwar ^[2] ; Hafiz Shehzad Muzammil ^[1] ; Muhammad Asim Shabbir ^[1] ; Azhari Siddeeg ^[4] ; Rana Muhammad Aadil ^[1]
  1. [1] University of Agriculture Faisalabad

     University of Agriculture Faisalabad

     Pakistán

     
  2. [2] Bahauddin Zakariya University

     Bahauddin Zakariya University

     Pakistán

     
  3. [3] Foshan University

     Foshan University

     China

     
  4. [4] University of Gezira

     University of Gezira

     Sudán

     

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• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 21, Nº. 1, 2023, págs. 248-257
• Idioma: inglés
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• Resumen

  • This study aimed to explore whether flaxseed could be used to ameliorate various CVD biomarkers. In the first phase, flaxseed’s nutritional composition was performed. In the second phase, a 32-day efficacy trial was conducted on 20 Sprague Dawley rats. All physical and biochemical tests were performed on the initial and final days. Results revealed that blood glucose, triglycerides, total cholesterol, and low-density lipoprotein cholesterol were significantly reduced, whereas high-density lipoprotein cholesterol, hematocrit, haemoglobin, red blood cells, and platelets were increased. Having significant clinical findings, a marketable flaxseed-supplemented muffin recipe was developed using flaxseed-supplemented flour at 0%, 5%, 10%, 12%, and 20%. Farinographic investigations of flaxseed-supplemented flour revealed its improved baking potential through more excellent water absorption and dough development time. The flaxseed-supplemented muffins revealed a significant rise of 15% in protein, 60% in fiber, 23% in ash, 60% in healthy vegetative fats and sensorial parameters.