Effect of Flax Addition on the Flavor Profile and Acceptability of Bagels
Michel Aliani, Donna Ryland, Grant N. Pierce
Journal of Food Science
Abstract
Consumers are seeking functional foods that contain omega-3 fatty acids. Bagels made with 23% milled flaxseed (approximately 2 times the amount in regular flax baked products) provided 6 g ALA, an amount high enough to test the efficacy of ALA in human subjects without causing gastrointestinal distress. This study showed that flaxseed aroma and flavor were detected in fortified compared to nonfortified bagels but bagels with this high flaxseed amount were still acceptable with the addition of cinnamon raisin flavoring. Commercial bakeries can use these results to formulate healthy, tasty, and convenient products.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
flaxseed provides omega-3 fatty acids
“Bagels made with 23% milled flaxseed (approximately 2 times the amount in regular flax baked products) provided 6 g ALA, an amount high enough to test the efficacy of ALA in human subjects without cau...”
flaxseed affects bagel flavor
“Flaxseed aroma and flavor were detected in fortified compared to nonfortified bagels but bagels with this high flaxseed amount were still acceptable with the addition of cinnamon raisin flavoring.”