Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins
ABSTRACTThis 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...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2023.2188908 |
| _version_ | 1797392444733521920 |
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| author | Roshina Rabail Muhammad Tauseef Sultan Abdur Rauf Khalid Muhammad Faisal Manzoor Muhammad Irfan Anwar Hafiz Shehzad Muzammil Muhammad Asim Shabbir Azhari Siddeeg Rana Muhammad Aadil |
| author_facet | Roshina Rabail Muhammad Tauseef Sultan Abdur Rauf Khalid Muhammad Faisal Manzoor Muhammad Irfan Anwar Hafiz Shehzad Muzammil Muhammad Asim Shabbir Azhari Siddeeg Rana Muhammad Aadil |
| author_sort | Roshina Rabail |
| collection | DOAJ |
| description | ABSTRACTThis 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. |
| first_indexed | 2024-03-08T23:47:22Z |
| format | Article |
| id | doaj.art-164a5cad7a1848f3a24c3c34ebed641c |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-03-08T23:47:22Z |
| publishDate | 2023-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-164a5cad7a1848f3a24c3c34ebed641c2023-12-13T14:31:47ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452023-12-0121124825710.1080/19476337.2023.2188908Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffinsRoshina Rabail0Muhammad Tauseef Sultan1Abdur Rauf Khalid2Muhammad Faisal Manzoor3Muhammad Irfan Anwar4Hafiz Shehzad Muzammil5Muhammad Asim Shabbir6Azhari Siddeeg7Rana Muhammad Aadil8National Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanInstitute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, PakistanDepartment of Livestock and Poultry Production, Faculty of Veterinary Sciences, Bahauddin Zakariya University, Multan, PakistanGuangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, ChinaDepartment of Pathobiology, Faculty of Veterinary Sciences, Bahauddin Zakariya University, Multan, PakistanNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanDepartment of Food Engineering and Technology, Faculty of Engineering and Technology, University Gezira, Wad Medani, SudanNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanABSTRACTThis 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.https://www.tandfonline.com/doi/10.1080/19476337.2023.2188908FlaxseedLinum usitatissimum L.flaxseed supplementationflaxseed muffinshyperlipidaemiablood glucose levels |
| spellingShingle | Roshina Rabail Muhammad Tauseef Sultan Abdur Rauf Khalid Muhammad Faisal Manzoor Muhammad Irfan Anwar Hafiz Shehzad Muzammil Muhammad Asim Shabbir Azhari Siddeeg Rana Muhammad Aadil Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins CyTA - Journal of Food Flaxseed Linum usitatissimum L. flaxseed supplementation flaxseed muffins hyperlipidaemia blood glucose levels |
| title | Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins |
| title_full | Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins |
| title_fullStr | Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins |
| title_full_unstemmed | Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins |
| title_short | Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins |
| title_sort | clinical nutritional and quality assessment of flaxseeds and their supplemented muffins |
| topic | Flaxseed Linum usitatissimum L. flaxseed supplementation flaxseed muffins hyperlipidaemia blood glucose levels |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2023.2188908 |
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