Effect of flaxseed incorporation on physical, sensorial, textural and chemical attributes of cookies

Considering the potential of flaxseed as functional ingredient, roasted flaxseed flour (RFF) was incorporated by substituting refined wheat flour at 5%, 10%, 15%, 25% and 30% in cookies formulations. Thickness and diameter of cookies increased as flaxseed flour was increased. Addition of flaxseed restricted the spread of cookies. 15% flaxseed flour incorporated cookies were found to be well comparable with control in sensory evaluation. Hardness and fracturability of experimental cookies increased up to 15% flaxseed flour incorporation. Thereafter, both these attributes showed decline trend. Chemical composition showed that moisture, ash, fat and protein content increased in flaxseed flour cookies than control. Fiber content was nine times more in flaxseed flour cookies than the control. Alpha linolenic acid (ALA) content increased from 0.19% (control) to 4.76% in optimized cookies. An improvement in polyunsaturated to saturated fatty acid ratio was observed while ω-6 to ω-3 fatty acid found to be decreased to well below maximum recommended value.