Effect of flaxseed addition on the omega-3 fatty acid composition of pan bread and Arabic bread

Volume 8, Issue 3, June 2023     |     PP. 88-98      |     PDF (150 K)    |     Pub. Date: August 22, 2023
DOI: 10.54647/biology180309    67 Downloads     43725 Views  

Author(s)

Jameela Al-Ghanim, Biotechnology and Food Department, Kuwait Inst. for Scientific Research, Kuwait
Fatimah Al-Hassawi, Dept of Food Science & Nutrition, College of Life Sciences, Kuwait University, Kuwait
Jiwan S. Sidhu, Dept of Food Science & Nutrition, College of Life Sciences, Kuwait University, Kuwait
Mohammad Al-Foudari, Biotechnology and Food Department, Kuwait Inst. for Scientific Research, Kuwait
Amani Al-Othman, Systems Developmnet Department, Kuwait Inst. for Scientific Research, Kuwait

Abstract
Flaxseed being a useful source of ω-3 fatty acid (alpha linolenic acid, ALA)has been used as whole flaxseed and crushed flaxseed to develop acceptable quality functional food products, namely pan bread and Arabic bread. The addition of whole and crushed flaxseed 0%, 2%, 4%, 6%, 8% in all of these products with white wheat flour and wholegrain wheat flour had significant effect on their nutritional quality when compared with the control sample. In the flaxseed based products, the alpha linolenic acid was the predominant fatty acid followed by oleic acid and linoleic acid. The average of ω-3 alpha linolenic acid content in wholegrain wheat flour pan bread with crushed flaxseed ranged from 11.75 to 17.95% and with whole flaxseed ranged from 13.75 to 23.05%, when compared with wholegrain wheat flour control (3.55%). Average of ω-3 alpha linolenic acid content on wholegrain wheat flour Arabic bread with crushed flaxseed ranged from 20.0 to 26.75% and with the whole flaxseed it ranged from 27.1 to 38.65%, when compared with the wholegrain wheat flour control (4.0%). The research data presented in this report lends staunch support to the view that good-quality bread nutritionally rich in ω-3 and ω-6 fatty acids (e.g., linolenic, oleic, linoleic acid), can be produced successfully to provide health-promoting functional food products to the consumers.

Keywords
ω-3 fatty acids, flat bread, pan bread, crushed flaxseed, whole flaxseed

Cite this paper
Jameela Al-Ghanim, Fatimah Al-Hassawi, Jiwan S. Sidhu, Mohammad Al-Foudari, Amani Al-Othman, Effect of flaxseed addition on the omega-3 fatty acid composition of pan bread and Arabic bread , SCIREA Journal of Biology. Volume 8, Issue 3, June 2023 | PP. 88-98. 10.54647/biology180309

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