Effect of milled flaxseed and storage conditions on sensory properties and selected bioactive compounds in banana and cinnamon muffins used in a clinical trial

Journal of the Science of Food and Agriculture
Amalia SantiagoMichel Aliani

Abstract

Muffins containing 0, 20, and 30 g of flaxseed were developed for a randomized, controlled cross-over trial on low-density lipoprotein (LDL) cholesterol lowering. The effect of milled flaxseed and storage (-20 °C for 1 and 6 months) of banana and cinnamon muffins on sensory attribute intensities, selected physical properties, bioactive concentrations, and acceptability by two groups - clinical trial participants and consumers - was investigated. The addition of flax increased flax aroma and flavor, sour aroma, and cohesiveness of mass and brown color, and decreased sweet aroma and flavor, banana and cinnamon aroma and flavor, springiness and mouth dryness. Alpha-linolenic acid and secoisolariciresinol diglucoside were significantly increased when flax was increased from 20 to 30 g. Clinical trial participants generally found the muffins more acceptable than the consumers. Consumers reported significantly decreased acceptability when flax at any level was added to muffins, with 30 g the least acceptable. Muffins with 20 g flaxseed generally had higher mean acceptability values compared to muffins with 30 g. Neither flavoring nor storage at -20 °C for 6 months appreciably changed muffin attributes or acceptability. Future work wi...Continue Reading

References

Aug 1, 1996·Journal of the American Dietetic Association·L Alpers, M K Sawyer-Morse
Sep 20, 2000·Journal of Agricultural and Food Chemistry·A D Muir, N D Westcott
May 18, 2005·Clinical Cancer Research : an Official Journal of the American Association for Cancer Research·Lilian U ThompsonPaul E Goss
Jan 5, 2006·Journal of Agricultural and Food Chemistry·Helena K HyvärinenEeva-Liisa Ryhänen
May 27, 2008·Nutrition, Metabolism, and Cardiovascular Diseases : NMCD·J HallundJ M Bruun
Aug 12, 2008·Journal of the American College of Nutrition·J Alejandro AustriaGrant N Pierce
Jun 24, 2009·International Journal of Food Sciences and Nutrition·Goutam ThakurDérick Rousseau
Jan 21, 2012·Journal of Food Science·Michel AlianiGrant N Pierce
Mar 16, 2012·Journal of the Science of Food and Agriculture·Hanna Khouryieh, Fadi Aramouni
Oct 16, 2013·Hypertension·Delfin Rodriguez-LeyvaGrant N Pierce
Jun 14, 2014·Nutrition, Metabolism, and Cardiovascular Diseases : NMCD·S K NishiD J A Jenkins
Aug 21, 2014·The British Journal of Nutrition·Stephanie NishiDavid J A Jenkins
Aug 20, 2017·Carbohydrate Polymers·P C BelsitoA G Cruz

❮ Previous
Next ❯

Related Concepts

Related Feeds

ApoE, Lipids & Cholesterol

Serum cholesterol, triglycerides, apolipoprotein B (APOB)-containing lipoproteins (very low-density lipoprotein (VLDL), immediate-density lipoprotein (IDL), and low-density lipoprotein (LDL), lipoprotein A (LPA)) and the total cholesterol/high-density lipoprotein (HDL) cholesterol ratio are all connected in diseases. Here is the latest research.